“It took my basic knowledge to the next level with respect to sensory analysis.”
“World class presenters. Friendly collaborative environment.”
Impressive feedback from previous participants – and persuasive reason to make sure you don’t miss out on attending one of the final four national TasteBook™/OliveCare® sensory training workshops.
Run by NSW DPI Sensory and Consumer Science Researcher Dr Soumi Paul Mukhopadhyay and OliveCare® administrator Peter McFarlane, the workshops provide the opportunity to learn the skills of sensory evaluation from industry experts and sensory scientists. Local guest presenters add their knowledge and experience to the mix at each workshop, ensuring participants gain an understanding and appreciation of what goes into producing quality Australian EVOO and table olives.
The full-day program comprises TasteBook™sensory training, combined with OliveCare®Code of Practice quality information including olive oil chemistry, freshness testing of EVOO and determining objective best before dates (BBDs).
The sessions complement each other, covering both the sensory aspects of tasting oils and olives, including identifying various positive and negative attributes, and also the more technical elements of production quality. Along with the opportunity for discussion, the program ensures a comprehensive exploration of the elements which affect quality and how you achieve them – or ensure you don’t – in your production.
Final October/November workshops
NSW: 27 October – Adina Vineyard, Lovedale, Hunter Valley
TAS: 2 November – Details TBC
QLD: 15 November – Toowoomba, further details TBC
SA: March 2020 – Details TBC
Venue details for the Tasmanian and Queensland workshops will be announced in coming weeks. Check the OliveBizEvents calendar at olivebiz.com.au for further information.
The workshops are open to olive growers and processors, olive oil judges and anyone wishing to gain a better sensory appreciation for EVOO and table olives. The cost is just $40 for levy payers, $50 non-levy payers.
This workshop program has been funded by Hort Innovation, using the Hort Innovation olive research and development levy, co-investment from the NSW Department of Primary Industries, the Australian Olive Association and contributions from the Australian Government.