Sensory Evaluation of Olive Oil Certificate Course II June 21 and 22, 2018

Sensory Evaluation of Olive Oil II June 21 and 22, 2018

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 40 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

• 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!”

Instructors

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.

Lars Kronmark, a native of Denmark, is the senior chef-instructor at The Culinary Institute of America at Greystone. As part of the start-up “dream team,” Kronmark was hand-picked from the finest culinary educators in the United States to open the school in May of 1995. Kronmark has been involved with the annual Worlds of Flavors International Conference and Festival since its conception in 1996, and has traveled to several countries including Mexico, Italy, France, and Spain as part of a partnership with the International Olive Council.

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.

Registration:

Sensory Evaluation of Olive Oil II $549 (before April 15), $649 (after April 15).

If you wish to register for the Sensory Evaluation Of Olive Oil I please cut and paste the link in your web browser

https://registration.ucdavis.edu/Item/Details/379

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.

Hotel

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.