UC Davis Olive Center: Sensory Evaluation of Olive Oil Certificate Courses

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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. Attend both courses for the definitive Master experience – more than 100 olive oils from around the world!

Registration

Sensory Evaluation of Olive Oil I $525 by April 17, $625 after April 17
Sensory Evaluation of Olive Oil II $775 by April 17, $925 after April 17
Cancellations: 100% credit for future course if cancelled prior to March 15, 2015; 50% credit if cancelled prior to April 17, 2015; no credit after April 17, 2015

Sensory Evaluation of Olive Oil I June 15 and 16

Designed for the beginning or experienced taster. Attendees receive a booklet with presentations, and a flash drive with presentations and supplemental materials.

Evaluate more than 40 oils
Review positive attributes and common defects
Learn about the science of tasting from a sensory scientist with years of industry experience
Understand strengths and weaknesses of standards
Taste how harvest and processing variables affect sensory quality
Learn state-of-the-art uses for olive oil in the kitchen
Participate in an exam to assess your progress

Sensory Evaluation of Olive Oil II June 17, 18, and 19

Pre-requisite: Sensory Evaluation of Olive Oil I or similar course. Attendees receive the Olive Oil Defects Wheel, a booklet with presentations, and a flash drive with presentations and supplemental materials.

Evaluate more than 60 oils
Get trained like an olive oil sensory panel member
Get instant feedback on how you compare with other tasters with our advanced sensory software (laptop or tablet required)
Receive advanced discussion of sensory principles
Experience world tour of olive oil from Spain, Italy, Greece, and the New World
Understand the secrets of award-winning olive oils
Enjoy a cooking demonstration and advanced olive oil food pairings
Participate in an exercise in olive oil blending
Take a final exam
Receive a Master Certificate upon completion of both courses
The course will be held in the beautiful Silverado Vineyard Sensory Theater at the Robert Mondavi Institute for Wine and Food Science. The course will include breakfast pastries and local coffee as well as lunch featuring seasonal ingredients.

Attendees rave about our prior sensory courses: “Passionate… knowledgeable…down to earth… hands on… great program…organized…outstanding… Sue Langstaff is excellent!” Check out the photos from last year: https://www.facebook.com/media/set/?set=a.771625479568640.1073741831.109361719128356&type=3

Instructors

William “Bill” Briwa, C.H.E. is a chef-instructor at The Culinary Institute of America at Greystone. The resident chef for the Hess Collection Winery in Napa, CA, before joining the Greystone faculty as in 1996, Chef Briwa is a 1980 graduate of The Culinary Institute of America. Chef Briwa has worked in a variety of culinary positions in Northern California, including at the French Laundry and Domaine Chandon, both in Yountville. He was also executive chef of the CIA’s Wine Spectator Greystone Restaurant from 1997-98. Chef Briwa was the recipient of the Richard T. Keating Award after being voted most likely to succeed by the students in his graduating class, and he is a member of the Bread Bakers Guild of America. (Napa Valley, CA)

Dan Flynn is executive director of the UC Davis Olive Center, which he has guided to international leadership in olive research and education. Dan also oversees the production of UC Davis Olive Oil and other olive products that help support the center. He served 16 years as a legislative and policy consultant in the California State Legislature and also managed a small farm prior to coming to UC Davis. He has a M.A. in Political Science from Rutgers University. Based on his achievements with the Olive Center, Dan has received top staff awards from College of Agricultural and Environmental Sciences and Chancellor Linda Katehi.

Sue Langstaff is an olive oil sensory panel leader and the owner of Applied Sensory, LLC, which provides sensory consulting to the food, wine and beer industries. She led the UC Davis Olive Oil Taste Panel and is a member of the California Olive Oil Council Taste Panel. Sue has been a judge at the Los Angeles International Olive Oil Competition and other California competitions. In 2013, Sue was head judge for the New Zealand Extra Virgin Olive Oil Awards held in Auckland. Sue is co-editor of the book Olive Oil Sensory Science (Wiley/ Blackwell, 2014) and is the creator of The Defects Wheel for Olive Oil. Sue was profiled in the bestseller Gulp: Adventures on the Alimentary Canal (W. W. Norton and Co., 2013) by Mary Roach. Sue has a M.S. from UC Davis where she studied Sensory Science, Enology and Brewing.

Selina Wang, PhD, is the research director of the UC Davis Olive Center, where she develops and manages a wide range of projects in olive oil quality and authenticity. Dr. Wang also is the leader of the UC Davis Olive Oil Laboratory, which provides research and analysis of olive oil and table olives. She has a PhD in Organic Chemistry from UC Davis. S he oversaw the Olive Center’s 2010 and 2011 studies evaluating the quality of extra virgin olive oil in supermarkets, which received worldwide attention. As research director, Dr. Wang has developed more than 50 research projects in table olives and olive oil. With UC Davis faculty she led a student team that developed a rapid bio-sensor for olive oil rancidity, winning the Grand Prize among 242 teams from around the world. Dr. Wang is pursuing additional innovative research that seeks to deliver faster, better and cheaper methods for analyzing olive oil quality and authenticity.

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