COURSE PROGRAM
LECTURERS:
Baroccio Francesca – Chemist at the Ministry of Agricultural, Food and Forestry Policies
De Andreis Roberto – Panel Leader, Vice President O.N.A.O.O., COI Expert in Table Olives
Di Giacinto Luciana – Senior Technologist, CREA
Gallina Toschi Tullia – Department of Agro-Food Science and Technology, University of Bologna
Giomo Andrea – R&D Manager, MLI CLOUD S.r.l.
Pasetto Carlotta – Panel Leader, Technical Vice President O.N.A.O.O.
Sacchi Raffaele – Professor of Agrarian Industries, University of Naples
Scoccia Marcello – Panel Leader and President, O.N.A.O.O.
Simone Nicola – Biologist, Deputy Panel Leader, CREA
Monday, 23 February
08:30 – 09:00 Participant registration
09:00 – 09:30 Course presentation
09:30 – 12:00 Purpose and role of Tasting Committees for the quality control of virgin olive oils: sensory analysis and psychophysiology principles
12:00 – 13:00 Practical session: tasting and use of the official tasting sheet – national oils
13:00 – 14:00 Lunch break
14:00 – 17:00 Guidelines for meeting the requirements of ISO 17025 for sensory analysis laboratories with reference to virgin olive oil IOC/T.28/Doc. No. 1
17:00 – 18:00 Regulations and evolution of the organoleptic evaluation method: panel management; taster code of conduct, evaluation and classification of oils
Tuesday, 24 February
09:00 – 12:00 EU and national legislation framework; technical and legal responsibilities of the panel leader; the role of the panel in official controls; test repeatability and group proficiency testing
12:00 – 13:00 Practical session: tasting and use of the official tasting sheet – Mediterranean oils
13:00 – 14:00 Lunch break
14:00 – 15:30 IOC/T.20/Doc. No. 15 method: profile sheets and perception scales; determination of the group’s mean threshold for reference attributes aimed at taster selection; setup and management of a tasting room and samples; testing conditions and taster selection
15:30 – 18:00 Practical session: training and monitoring of tasters using reference samples (Part 1)
Wednesday, 25 February
09:00 – 12:00 Practical session: determination of individual defect thresholds; determination of the group’s mean threshold for reference attributes aimed at taster selection (Part 2)
12:00 – 13:00 Practical session: tasting and use of the official tasting sheet – world oils
13:00 – 14:00 Lunch break
14:00 – 18:00 Statistical evaluation of data: the IOC system for data processing in sensory evaluations; coefficients – median, standard deviation, and coefficient of variation; practical exercises
Thursday, 26 February
09:00 – 13:00 Fraud in extra virgin olive oil: is it truly an emergency? What are the effective control measures?
13:00 – 14:00 Lunch break
14:00 – 17:00 Origin of aromatic notes and the influence of extraction technologies on the quality of virgin olive oils
17:00 – 18:00 Practical session: tasting and use of the official tasting sheet – defects
Friday, 27 February
09:00 – 10:30 Evaluation for PDO certification: determination of the sensory profile using IOC/T.20/Doc. No. 22
10:30 – 12:00 Role and functions of official, professional, and interprofessional panels; MASAF and IOC recognition criteria
12:00 – 13:00 Certificate presentation ceremony
At the end of the course, every participant receives a Certificate of Participation.
