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Robert Mondavi Institute, Sensory Building
Parking is available on Hilgard Lane, in the parking lot and structure.

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)    

 

Link:

http://olivecenter.ucdavis.edu/

Robert Mondavi Institute, Sensory Building
Parking is available on Hilgard Lane, in the parking lot and structure.