The International Olive Council, at Turkey’s request, will organise an international course for panel leaders on the sensory analysis of virgin olive oil in Izmir from 18 to 22 March 2019.
This course is designed to respond to the need for technical officers with the requisite skills to lead an olive oil sensory tasting panel. According to the IOC method for the organoleptic assessment of virgin olive oil (COI/T.20/Doc. No 15/Rev. 8), “the panel leader must be a suitably trained person with an expert knowledge of the kinds of oils which he or she will come across in the course of their work. They are the key figure in the panel and responsible for its organisation and running. The work of the panel leader calls for basic training in the tools of sensory analysis, sensory skill, meticulousness in the preparation, organisation and performance of the tests and skill and patience to plan and execute the tests in a scientific manner”. We recommend reading Article 8.1 of this method (available on the IOC website).
This course is reserved for people with organoleptic assessment experience.
Photo by IOC
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