TECHNICAL COURSE FOR ASPIRING OLIVE OIL TASTERS IMPERIA, 12TH – 16TH OF NOVEMBER, 2014 Panel Leader: Marcello Scoccia - [email protected] Contact: +39 0183 76.74.12; +39 0183 76.52.03; www.oliveoil.org ; [email protected] Coordination: Barbara Ricca – Secretariat: [email protected] Panel Leader: Marcello Scoccia - [email protected] Scientific Advisor: Mauro Amelio - [email protected] Venue: Camera di Commercio I.A.A. - Via T. Schiva, 29 – 18100 Imperia - Italy Max participant number: 15 Issued Certificates: Participation Certificate ( PC ) and Sensory Qualification Certificate (SQC) (upon selective trials success ). Registration fee: NO Selective Trials (4 days) WITH Selective Trials (5 days) Foreign Companies 700 € (no VAT requested) 1000 € (no VAT requested) Foreign Individuals 854 € (VAT included) 1220 € (VAT included) Italian Companies/Individuals 854 € (VAT included) 1220 € (VAT included) ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA RICONOSCIMENTO GIURIDICO N. 561/2008 Sede amministrativa/Segreteria ONAOO c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29 Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21 Cod. Fisc.: 91003470084 - P.IVA: 05006011000 www.oliveoil.org Program Wednesday, 12th November 2014 08.30 - 09.00 Registration Introduction Lucio Carli – ONAOO President 09.00 – 10.45 Introduction to sensory analysis Two different ways to the Quality concept: the Consumer and the Professional approaches Carlotta Pasetto –Sociologist graduated at University of Trento ( Italy ) 10.45 – 12.30 Official Method for Sensory classification of Olive Oils Mauro Amelio - ONAOO Scientific advisor 14.30 – 16.00 Physical-Chemical characteristics and Olive Oils analyses Mauro Amelio - ONAOO Scientific advisor 16.00 – 18.30 Olive oil sensory analysis technique Introduction to the olive oil tasting, and tutored tasting session Expert tasters ONAOO Thursday, 13th November 2014 08.30 – 11.00 11.00 – 13.30 From olive trees to olive oil quality: understanding how planting choices and management practices affect sensory and analytical properties of extra-virgin olive oils Riccardo Gucci – Full Professor – Department of Agriculture, Food and Environment – University of Pisa ( Italy ) Technical visit ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA RICONOSCIMENTO GIURIDICO N. 561/2008 Sede amministrativa/Segreteria ONAOO c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29 Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21 Cod. Fisc.: 91003470084 - P.IVA: 05006011000 www.oliveoil.org 15.00 – 16.30 How technology affects the overall quality of Olive oils The effects of harvesting, storage and mill process on the sensory olive oil characteristics Mauro Amelio – ONAOO Scientific advisor 16.30 - 18.00 Tasting session and Profile sheet use Sensory evaluation of Olive oils. Tutored tastings focused on negative olive oil attributes Expert Tasters ONAOO Friday, 14th November 2014 08.30 – 10.30 Tasting session and Profile sheet use Sensory evaluation of Olive oils. Tutored tastings focused on positive olive oil attributes Marcello Scoccia –ONAOO Panel Leader and Technical Vice President (Translated into English)* 10.30 – 12.30 Olive oil classification and Regulations National and International Regulations on Olive oils Franco Macchiavello –Italian Agriculture Ministry (Translated into English)* 14.30 – 16.30 Sensory characteristics of Olive oils: the origins Tasting session with description of organoleptic characteristics of oils from the globe Marcello Scoccia - ONAOO Panel Leader and Technical Vice President (Translated into English)* 16.30 – 18.30 Olive oil production and consumption in the World Marcello Scoccia - ONAOO Panel Leader and Technical Vice President (Translated into English)* ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA RICONOSCIMENTO GIURIDICO N. 561/2008 Sede amministrativa/Segreteria ONAOO c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29 Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21 Cod. Fisc.: 91003470084 - P.IVA: 05006011000 www.oliveoil.org Saturday, 15th November 2014 08.30 - 10.00 Control methods and standardizations Methods in force and new trends Lanfranco Conte - Food Science Dept., University of Udine ( Italy ) 10.00 – 12.30 Cooking oil Ingredient or dressing? Federico Francesco Ferrero – MasterChef Italy – Surgeon Nutritionist SELECTIVE TRIALS 14.30 – 16.00 1st Selective trial 4 sessions per attribute Marcello Scoccia –ONAOO Panel Leader and Technical Vice President Marino Giordani - ONAOO Vice President 16.00 - 18.30 2nd Selective trial 4 sessions per attribute Marcello Scoccia –ONAOO Panel Leader and Technical Vice President Marino Giordani - ONAOO Vice President Sunday, 16th November 2014 08.30 – 10.30 3rd Selective trial 4 sessions per attribute Marcello Scoccia –ONAOO Panel Leader and Technical Vice President Marino Giordani - ONAOO Vice President 10.30 – 12.30 4th Selective trial 4 sessions per attribute Marcello Scoccia –ONAOO Panel Leader and Technical Vice President Marino Giordani - ONAOO Vice President *Lessons will be translated by an English mother tongue teacher ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA RICONOSCIMENTO GIURIDICO N. 561/2008 Sede amministrativa/Segreteria ONAOO c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29 Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21 Cod. Fisc.: 91003470084 - P.IVA: 05006011000 www.oliveoil.org
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