Sensory Training Workshop – Tasmania February 2020
February 29 @ 9:00 am - 5:00 pm
Put Your Senses to Work
Would you like a better understanding of what makes award winning EVOO and table olives stand out from the rest?
Don’t miss the opportunity to learn from industry experts and sensory scientists. You will come away from the workshops with a better understanding and appreciation of what goes into producing quality Australian EVOO and table olives and learn about sensory evaluation.
Presenters of the workshops are: Dr Soumi Paul Mukhopadhyay, NSW DPI Sensory and Consumer Science Researcher and Peter McFarlane, OliveCare® administrator.
The workshop program includes TasteBook® sensory training using EVOO and table olives, olive oil chemistry, freshness testing of EVOO and determining objective best before dates (BBDs) plus so much more.
The sensory training section of the workshops are aimed at those with little to some olive tasting knowledge. Those who are well trained and have judging experience are encouraged to attend to benchmark their tasting skills and to learn about the growing and production technical aspects of what produces faults in EVOO and table olives. Experienced judges attending will be in a position to ‘give back’ by sharing their skills and experiences with the less experienced.
All attendees will receive a Certificate of Participation.
Cost: $40 inc GST levy payers, $50 inc GST non-levy payers.