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cursos

CURSOS EM 2012

Novembro/2012

 

Sumário do Curso organizado pela O.N.A.O.O. (Organizzazione Nazionale Assaggiatori Olio d’Oliva) na cidade de Imperia, região da Ligúria, Itália, no período de 05 a 09 de novembro de 2012. O curso foi ministrado em inglês. 

“INTERNATIONAL TECHNICAL COURSE FOR ASPIRING OLIVE OIL TASTERS”

The aim is to give participants fundamentals on production and assessment of olive oils, focusing on organoleptic evaluation.

This knowledge is gained thanks to many sessions where tasting technique fundamentals are taught, according to the International Olive Council (IOC) standards.

In this context, efforts are devoted in increasing the ability in recognizing more common defects and off-flavours.

DAY 1

. THE INTELLIGENCE OF THE PALATE. SOCIAL PATHWAY TO TASTING

Carlotta Pasetto – Sociologist graduate at the University of Trento

. PHYSICAL-CHEMICAL CHARACTERISTICS OF OLIVE OILS AND THEIR ANALYSIS

Mauro Amelio – ONAOO Scientific Activities Leader

. TECHNIQUE FOR SENSORY ANALYSIS OF OLIVE OIL

Panel Test – Method CEE All. XII – Method COI Doc. T. 20.

Description of the official analysis method.

Introduction to tasting techniques.

Mauro Amelio – ONAOO Scientific Activities Leader

. PRACTICAL TASTING TESTS AND CARDS FILLING

Organoleptic evaluation.

Mauro Amelio – ONAOO Scientific Activities Leader

DAY 2

. FROM OLIVE TREES TO OLIVE OIL QUALITY: UNDERSTANDING HOW PLANTING CHOICES AND MANAGEMENT PRACTICES AFFECT SENSORY AND ANLYTICAL PROPERTIES OF EXTRA-VIRGIN OLIVE OILS

Riccardo Gucci – Full Professor – Department of Agriculture, Food and Environment –  University of Pisa

. TECHNICAL VISIT (OLIVE FARM AND PLANT OF OLIVE OIL EXTRACTION)

. TECHNOLOGICAL INFLUENCE ON QUALITATIVE AND ORGANOLEPTIC CHARACTERISTICS OF OLIVE OIL

Effect of harvesting, conservation, transformation and separation methods on the olive oils organoleptic characteristics.

Mauro Amelio – ONAOO Scientific Activities Leader

. PRACTICAL TASTING TESTS AND CARDS FILLING

Organoleptic evaluation. Practical tasting tests with description of negative characteristics of virgin olive oils.

Marcello Scoccia – Panel Leader CCIAA/ONAOO

DAY 3

PRACTICAL TASTING TESTS AND CARDS FILLING

Organoleptic evaluation. Practical tasting tests with description of positive characteristics of olive oils.

Marcello Scoccia – Panel Leader CCIAA/ONAOO

. CLASSIFICATION AND STANDARDS OF OLIVE OIL

The EU legislation and regulations on olive oil.

Franco Macchiavello – Central Inspectorate of quality control and Fraud Repression of agri-food products – Ministry of Agriculture, Food and Forestry – Head of Genoa branch office of the Turin Office

. SENSORIAL CHARACTERISTICS OF EXTRA VIRGIN OLIVE OILS: THE ORIGINS

Practical tasting tests with description of the organoleptic characteristics of Mediterranean olive oils.

Marcello Scoccia – Panel Leader CCIAA/ONAOO

. SENSORIAL CHARACTERISTICS OF EXTRA VIRGIN OLIVE OIL: THE ORIGINS

Practical tasting tests with description of the organoleptic characteristics of World olive oils.

Marcello Scoccia – Panel Leader CCIAA/ONAOO

DAY 4

. PALATES & PERCEPTIONS: A CASE FOR OLIVE OIL EDUCATION

Extra lecture by Kathryn Tomajan

. PRACTICAL TASTING TESTS

. PURITY AND QUALITY CONTROL OF OLIVE OILS AND NEED FOR INTERNATIONAL STANDARDIZATION OF METHODS AND HARMONIZATION OF STANDARDS

Lanfranco Conte – University of Udine – Department of Food Science

. 1º BASIC SELECTIVE TRIALS

Four sessions per attribute

. 2º BASIC SELECTIVE TRIALS

Four sessions per attribute

DAY 5

. 3º BASIC SELECTIVE TRIALS

Four sessions per attribute

. 4º BASIC SELECTIVE TRIALS

Four sessions per attribute


Março/2012

A UC Davis Olive Center estará realizando o curso “Sensory Evaluation of Olive Oil”, de 30 a 31 de março de 2012, no Silverado Vineyards Sensory Theater, Robert Mondavi Institute Sensory Building, no campus da UC Davis, localizado na cidade de Davis, Califórnia – EUA.

O valor do curso é de US$ 495,00, para inscrições até 29 de fevereiro de 2012.

Maiores informações no site (olivecenter_UCdavis)

 

Setembro/2012

Curso de Qualidade de Azeites e Análise Sensorial de Azeites com ênfase na produção agrícola, qualidade do produto colhido e extração de azeites para confecção de azeites extra virgens monovarietais  e “blends” harmoniosos, será ministrado por:

• Ugo Testa– Engenheiro Agrônomo da ASSAM – Agencia Servis Agroalimentare de Marche, Itália – Docente OLEA, com grande experiência em toda Itália, e degustador inscrito no grupo nacional de degustadores de azeites, integrante de Panel Test creditado pelo COI e MIPAF.

• Edna Bertoncini – O curso será orientado para a realidade brasileira, e traduzido pela Pesquisadora Científica Edna Bertoncini, do Projeto OLIVA SP.

O valor do curso é de R$ 150,00 e ocorrerá no Instituto Agronômico de Campinas, na Avenida Barão de Itapura, 1481, Campinas/SP, no dia 11 de setembro de 2012, no período de 8:00-18:00. Para visualizar o programa do curso, acesse aqui.

A organização e coordenação do encontro é do Projeto Oliva SP, da APTA (Agência Paulista de Tecnologia dos Agronegócios), da Secretaria de Agricultura e Abastecimento do Estado de São Paulo. Maiores informações encontram-se no site: http://www.apta.sp.gov.br/olivasp/

 

 

 

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