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Introduction to Sensory Analysis of Olive Oil Two-Day Training Seminar in California

Introduction to Sensory Analysis of Olive Oil Two-Day Training Seminar in California

2017/25/05 - In partnership with ONAOO, the California Olive Oil Council (COOC) is presenting a opportunity for sensory education, “Introduction to Sensory Analysis of Olive Oil,” on Friday, June 2 (full day) and Saturday, June 3 (half day). The class will be taught by expert instructors from ONAOO (Organizzazione Nazionale Assagiatori Olio di Oliva) based in Imperia, Italy.

The training will be accomplished by Mauro Amelio, ONAOO Scientific Leader, with assistance from Carlotta Pasetto.

Course content will include an introduction to sensory analysis and official tasting technique as well as training in the recognition of defects and positive attributes in samples. An array of international olive oil samples will be presented throughout the duration of the course. Ultimately, the course’s objective will be to develop one’s ability to ascertain the full tasting profile and quality of olive oil.

The session will culminate on Saturday morning with the administration of a ring test, an industry standard practice for determining one’s innate sensory ability.

Participants will qualify for a certificate of completion following the conclusion of the program.

The National Organization of Olive Oil Tasters, part of the Italian Union of Chambers of Commerce was founded in 1983 in Imperia as an initiative from the Chamber of Commerce coupled with the vision of a group of highly experienced tasters. The tasters, who had gained an in-depth knowledge of olive oil flavors and aromas during their work in the industry, wished to protect and enhance the value of this important technical and cultural skill.

ONAOO with its unbiased position in the olive oil world, and its high degree of scientific rigor, represents a place for sharing experiences and debates about olive oil, and for quality of olive oils worldwide. ONAOO, the world's first school for the art of olive oil tasting, in following the principles and aims of its founders, provides training and scientific research. A vibrant and constantly-evolving laboratory for the organoleptic evaluation of the product, the expert staff, together with the community of ONAOO tasters help to foster social, cultural and economic growth in the olive oil market, as well as improvements in processing technologies.

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