{"id":1111,"date":"2021-11-16T20:59:12","date_gmt":"2021-11-16T11:59:12","guid":{"rendered":"http:\/\/dev.gapao.com\/olivejapan\/?page_id=1111"},"modified":"2024-11-14T18:10:31","modified_gmt":"2024-11-14T09:10:31","slug":"symposium-seminar","status":"publish","type":"page","link":"https:\/\/olivejapan.com\/en\/symposium-seminar","title":{"rendered":"Olive Symposium and Seminar"},"content":{"rendered":"

OLIVE JAPAN 2025 Seminar<\/h2>\n

Will announce Seminar detail in May 2025.<\/p>\n

DOP Seminar – Montes de Toledo in OLIVE JAPAN 2024<\/h2>\n

\"\"<\/a><\/strong>\u00a0<\/strong><\/p>\n

Olive Symposium Seminar Program Detail 2015<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n
11:00AM
\n|
\n1:10PM<\/th>\n		\n
PART 1 \u00a0 Sensory Analysis – Tradition\u3000\u3000\u3000\u3000\u3000\u3000\u3000\u3000<\/strong><\/div>\n
\u00a0 \u00a0 \u00a0***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 *****<\/div>\n
1, Situation in Japan \u00a0<\/strong>(Toshiya Tada)
\n2, Development of Sensory Method\u00a0<\/strong>(Juan Ramon Izquierdo)<\/div>\n
3, Sensory as a tool for Producers and Traders<\/strong><\/div>\n
\u00a0 \u00a0a) Agronomy\u00a0<\/strong>\uff08Margaret Edwards\uff09
\n\u00a0 \u00a0b) Processing and Grading\u00a0<\/strong>\uff08Agusti Romero\uff09<\/div>\n
\u00a0 \u00a0c) Marketing\u00a0<\/strong>\uff08Santiago Botas\/Johnny Madge)<\/div>\n
\u00a0 \u00a0 \u00a0***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 *****<\/div>\n
** Part 1 Instructors<\/strong><\/div>\n
\"Toshiya<\/a>\"JUAN\"Margaret<\/a>\"Agusti\"Santiago<\/a>\"Johnny<\/a><\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n<\/td>\n<\/tr>\n
1:10PM
\n|
\n1:25PM<\/th>\n		\n
\u3000Short Break for 15 min.<\/div>\n<\/td>\n<\/tr>\n
1:25PM
\n|
\n2:50PM<\/th>\n		\n
\n
PART 2 \u00a0 Innovation – New Tools for Sensory<\/strong><\/div>\n
\u00a0 \u00a0 \u00a0 \u00a0***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 *****<\/div>\n
1, Making Sensory more Robust\u00a0<\/strong>(Agusti Romero)<\/div>\n
2, New Profiles and Expanded Positive Attributes\u00a0<\/strong>(Juan Ramon Izquierdo, Agusti Romero, Alexandra Kicenik Devarenne)<\/div>\n
3, Learning from Competitions and Marketplaces <\/strong>(Alexandra Kicenik Devarenne)<\/div>\n
4, New Certification Programs\u00a0<\/strong>(Paul Miller)<\/div>\n
\u00a0 \u00a0 \u00a0***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 *****<\/div>\n
**Part 2 Instructors<\/strong><\/div>\n
\"Agusti<\/a><\/div>\n
\"JUAN\"Alexandra<\/a>\"Paul_miller\"<\/a><\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
2:50PM
\n|
\n3:05PM<\/th>\n		\n
Short Break for 15 min.<\/div>\n
<\/div>\n<\/td>\n<\/tr>\n
3:05PM
\n|
\n3:55PM<\/th>\n		\n
\n
PART 3 \u00a0 Exploration<\/strong><\/div>\n
\u00a0 \u00a0 \u00a0 \u00a0***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 *****<\/div>\n
1, Honoring Diversity\u00a0<\/strong>(Alexandra Kicenik Devarenne)<\/div>\n
2, Tasting\u00a0Indigenous\u00a0Varieties<\/strong><\/div>\n
\u00a0 \u00a0a) \u00a0Arauco\/Argentine Variery (Maria Elina Buffa)<\/div>\n
\u00a0 \u00a0b) \u00a0Picholine Marocaine\/Moroccan Variety (El Antari)<\/div>\n
\u00a0 \u00a0c) \u00a0J5\/New Zealand Variety (Margaret Edwards)<\/div>\n
\u00a0 \u00a0d) \u00a0Agrielia\/Greek Variety \uff08Zacharenia Siganou)<\/div>\n
\u00a0 \u00a0e) \u00a0Mission\/US Variety (Deborah Rogers)<\/div>\n
\u00a0 \u00a0f) \u00a0Choice from Italian Variety (Franca Camurati)<\/div>\n
\u00a0 \u00a0 \u00a0***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 *****<\/div>\n
** Part 3 Instructors<\/strong><\/div>\n
\"Alexandra<\/a>\u00a0\"Maria<\/a>\"ABDERRAOUF<\/a>\"Margaret<\/a>\"Zacharenia<\/a>\"Deborah<\/a>\"Franca<\/a><\/div>\n
<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
3:55PM
\n|
\n4:30PM<\/th>\n		\u00a0PART 4 \u00a0 Integration<\/strong><\/p>\n
\u00a0 \u00a0 \u00a0 \u00a0***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 *****<\/div>\n
1, Olive Oil and Food Introduction\u00a0<\/strong>(Alexandra Kicenik Devarenne)<\/div>\n
2, The Cookers Project\u00a0<\/strong>(Agusti Romero)<\/div>\n
3, Olive Oil in Japanese Cooking \/ Demonstration<\/strong><\/div>\n
\u3000\u3000by Guest Instructor chef Masayuki Okuda of Al Checciano and Toshiya Tada
\n\"stage_event\"<\/a><\/div>\n
<\/div>\n<\/td>\n<\/tr>\n
4:30PM
\n|<\/th>\n		\n
CLOSING NOTE \u00a0<\/strong>(Toshiya Tada\uff09<\/div>\n<\/td>\n<\/tr>\n
<\/th>\n<\/td>\n<\/tr>\n
<\/th>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

OLIVE JAPAN 2025 Seminar Will announce Seminar detail in May 2025. DOP Seminar – Montes de Toledo in OLIVE JAPAN 2024 \u00a0 Olive Symposium Seminar Program Detail 2015 11:00AM | 1:10PM PART 1 \u00a0 Sensory Analysis – Tradition\u3000\u3000\u3000\u3000\u3000\u3000\u3000\u3000 \u00a0 \u00a0 \u00a0***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** 1, Situation in Japan \u00a0(Toshiya Tada) 2, Development of Sensory Method\u00a0(Juan Ramon Izquierdo) 3, Sensory as a tool for Producers and Traders \u00a0 \u00a0a) Agronomy\u00a0\uff08Margaret Edwards\uff09 \u00a0 \u00a0b) Processing and Grading\u00a0\uff08Agusti Romero\uff09 \u00a0 \u00a0c) Marketing\u00a0\uff08Santiago Botas\/Johnny Madge) \u00a0 \u00a0 \u00a0***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** \u00a0 \u00a0 ***** ** Part 1 Instructors 1:10PM …<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":16,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1111","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t