Exclusive UC Davis Olive Center Certificate Sensory Course for VF Supplied Stores!
Olive Oil Sensory Evaluation Certificate Course Jan 20 and 21, 2018
(This course abridges Sunday January 20th of the Winter Fancy Food Show in January 2018)
Early bird registration available. Space is limited and we anticipate this event will sell out.
Kick off 2018 with world-class training from the independent team of experts at UC Davis Olive Center. As part of its continuing efforts to advance quality, Veronica Foods is collaborating with the UC Davis Olive Center to provide a certificate course tailored for the continuing education of stores supplied by Veronica Foods Company.
The course will guide attendees on how to discern the wide variability in olive oil quality and provide best available guidance for the end user:
Evaluate dozens of olive oils guided by a team of olive oil experts with decades of industry experience:
- Learn to recognize positive and negative descriptors
- See how Veronica Foods oils compare to other oils in the marketplace
- Get the facts on cooking, health benefits and phenols
- Learn how to read chemistry results guided by the top olive oil chemist in the US
- Explore the unique characteristics of flavored olive oils
- Understand how harvest, processing and storage variables affect sensory quality
- Establish the ideal conditions for keeping tasting skills sharp year round
- Receive a certificate of completion suitable for framing
