The UC Davis Olive Center has announced that dates for their Sensory Evaluation of Olive Oil Certificate Course will which take place from 14th June to 17th June 2016. Held at the Robert Mondavi Silverado Sensory Theater, the course is open to professionals and others interested in a more thorough understanding of how to evaluate olive oil.
The world-renowned UC Davis Olive Center brings together nearly 60 UC faculty members, research specialists and farm advisors who address the research and education needs of California olive growers and processors. The center also collaborates with institutions worldwide. The center’s co-chairs are Professor Michael McCarthy, Chair of the Department of Food Science and Technology; and Dr. Louise Ferguson, Extension Specialist in the Department of Plant Sciences.
According to Dan Flyn, executive director of the UC Davis Olive Center, the course will make use of advanced sensory software as well as a highly respected faculty of experts in the fields of sensory, chemistry, and policy.
The software allows participants to bring in tablets or laptops and to enter assessments directly into the computer. The info goes into the Cloud, and the entire audience can see how their evaluations compare. It’s a really well-integrated course. – Dan Flyn
This year, among the highly respected sensory scientist and panel leader Sue Langstaff and Selina Wang, who oversees research for the Olive Oil Center, the panel will feature Deborah Madison, the 2016 winner of the James Beard Foundation Cookbook Hall of Fame honor. “She’s a legend in the cookbook and healthy food cooking world and she’s a true authority on olive oil,” says Flynn
Madison’s presentation is likely to include tastings and valuable advice about how to pair foods with olive oil and how to use them to bring out the best in various ingredients. Other components of the four-day class include learning about the science of tasting, evaluating more than 60 oils using official blue tasting glasses, receiving training designed for panel members, and more with all participants receiving a Master Certificate upon course completion.
We’re not claiming that by going through this course you’re going to become an instant expert but you will definitely know how to evaluate olive oil quality. – Flynn.
Find out more details and registration for The UC Davis Sensory Evaluation of Olive Oil Certification Course
Sources:
http://www.oliveoiltimes.com/olive-oil-making-and-milling/olive-centers-sensory-course-set-for-june/51402”
http://olivecenter.ucdavis.edu/about
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