Sensory Evaluation of Olive Oil Certificate Course by UC Davis

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This year’s Sensory Evaluation of Olive Oil Certificate Course will be held from 06/14/2016 to 06/17/2016. The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational odyssey. The lessons are useful for tasters at any level of experience.

Those who attend will learn about the science of tasting from a sensory scientist with years of industry experience; evaluate more than 60 oils using official blue tasting glasses; review positive attributes and common defects; receive training like an olive oil sensory panel member; get instant feedback on how you compare with other tasters using our advanced sensory software; experience a world tour of olive oils from Spain, Italy, Greece, and the New World; understand the secrets of award-winning olive oils; try your hand at olive oil blending; take a final exam to assess your progress; and receive a Master Certificate upon course completion.

This training will take place at the Silverado Vineyard Sensory Theater of the Robert Mondavi Institute for Wine and Food Science (Davis) and will be taught by Dan Flynn, executive director of the UC Davis Olive Center; Sue Langstaff, an olive oil sensory panel leader and the owner of Applied Sensory, LLC; Selina Wang, research director of the UC Davis Olive Center; and Deborah Madison, founding chef of Greens restaurants in San Francisco and Cafe Escalera in Santa Fe, MN.

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