OLIVE JAPAN International Olive Symposium Seminar
Practical Sensory Science Seminar will be offered by excellent judges of OLIVE JAPAN.
This is, trully, precious opportunity to have technical guidance from world top class analyst.
Nor the lecture, practical tasting training is also scheduled.
After studying sensory science, famous chef will be invited to discuss the relationship between cooking science and olive oil flavour/taste. Should be exciting to know how the cooking chef practice science at their cooking, almost like sensory science.
Olive Symposium Seminar Program Detail 2015
11:00AM | 1:10PM |
PART 1 Sensory Analysis – Tradition
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1, Situation in Japan (Toshiya Tada)
2, Development of Sensory Method (Juan Ramon Izquierdo) 3, Sensory as a tool for Producers and Traders
a) Agronomy (Margaret Edwards)
b) Processing and Grading (Agusti Romero) c) Marketing (Santiago Botas/Johnny Madge)
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** Part 1 Instructors
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1:10PM | 1:25PM |
Short Break for 15 min.
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1:25PM | 2:50PM |
PART 2 Innovation – New Tools for Sensory
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1, Making Sensory more Robust (Agusti Romero)
2, New Profiles and Expanded Positive Attributes (Juan Ramon Izquierdo, Agusti Romero, Alexandra Kicenik Devarenne)
3, Learning from Competitions and Marketplaces (Alexandra Kicenik Devarenne)
4, New Certification Programs (Paul Miller)
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**Part 2 Instructors
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2:50PM | 3:05PM |
Short Break for 15 min.
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3:05PM | 3:55PM |
PART 3 Exploration
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1, Honoring Diversity (Alexandra Kicenik Devarenne)
2, Tasting Indigenous Varieties
a) Arauco/Argentine Variery (Maria Elina Buffa)
b) Picholine Marocaine/Moroccan Variety (El Antari)
c) J5/New Zealand Variety (Margaret Edwards)
d) Agrielia/Greek Variety (Zacharenia Siganou)
e) Mission/US Variety (Deborah Rogers)
f) Choice from Italian Variety (Franca Camurati)
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** Part 3 Instructors
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3:55PM | 4:30PM |
PART 4 Integration
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1, Olive Oil and Food Introduction (Alexandra Kicenik Devarenne)
2, The Cookers Project (Agusti Romero)
3, Olive Oil in Japanese Cooking / Demonstration
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4:30PM | |
CLOSING NOTE (Toshiya Tada)
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