Sensory and Chemistry Evaluation of Extra Virgin Olive Oil

Featured Presenters:

Sue Langstaff, a professional sensory scientist and the leader of the UC Davis Olive Oil Sensory Panel and Selina Wang, PhD, the research director of the UC Davis Olive Center.

Registration

$295 beginning April 11th

Agenda

8:00 AM   Registration, Coffee, Tea, Pastries
8:30 AM   Welcome And Overview (Dan Flynn)
8:40 AM   Extra Virgin Standards: Sensory, Chemistry & Politics (Flynn)
9:00 AM   Understanding The Science Behind Olive Oil Quality Bring Your Nose & Palate, But A Science Degree Is Not Required (Taste 3 Oils)(Selina Wang and Sue Langstaff)
10:20 AM   BREAK
10:50 AM   Key Factors That Influence Sensory And Chemistry ResultsFruit, Processing And Storage Conditions (Taste 3 Oils) (Wang and Langstaff)
12:10 PM   LUNCH

Breakout
Session A
1:00 PM   Beyond Defects: Tasting Like A UC Davis Sensory Panelist
Bring A Laptop Or Tablet To Compare How You Do With Others (Taste 3 Oils) (Langstaff)
1:00 PM   How Common Olive Oil Tests Are Performed In The Laboratory
Demystifying FFA, UV, PV, DAGs, & PPP In The Chemistry Teaching Laboratory (Wang)

Breakout
Session B
2:20 PM   Beyond Defects: Tasting Like A UC Davis Sensory Panelist
Bring A Laptop Or Tablet To Compare How You Do With Others (Taste 3 Oils) (Langstaff)
2:20 PM   How Common Olive Oil Tests Are Performed In The Laboratory
Demystifying FFA, UV, PV, DAGs, & PPP In The Chemistry Teaching Laboratory (Wang)

3:20 PM    BREAK
3:40 PM    How Competitions Distinguish Great Oil From Good Oil And How Judges Differ From Sensory Panelists (Taste 3 Oils) (Wang and Langstaff)
4:50 PM   Wrap Up (Dan Flynn)
5:00 PM   (ADJOURN)