Sensory Evaluation of Olive Oil I June 19 and 20, 2018
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
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!”
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 and is an adjunct professor for the Department of Food Science and Technology. As research director, Dr. Wang has developed more than 60 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.
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.
Sensory Evaluation of Olive Oil I $549 (before April 15), $649 (after April 15)
If you wish to register for the Sensory Evauluation of Olive Oil II please cut and paste the link to your web browser:
Cancellations: 100% credit for future course if cancelled prior to April 15, 2018; 50% credit if cancelled prior to May 10, 2018; no credit after May 10, 2018.
Hallmark Inn at UC Davis
Address: 110 F Street, Davis, CA 95616
Please call directly at (800) 753-0035, using booking ID#3459 to get group discount.
Cut-off date for best availability is May 17.
Hyatt Place UC Davis
173 Old Davis Road Extension
Davis, California, USA, 95616
Tel: +1 530 756 9500
Reservation Link: https://ucdavis.place.hyatt.com/en/hotel/home.html?corp_id=G-U137
Call to reserve: please mention "Sensory Evaluation of Olive Oil Courses" to get a group discount. Rooms are very limited and on first come first serve base.
Cut-off date for best availability is May 20.
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Robert Mondavi Institue Sensory Building