Date: from 4 to 8 March 2013
Participants of Virgin olive oil sensory analysis course will acquire extensive knowledge on the various attributes positive and / or negative virgin olive oil, as well as knowing the most important varieties of Spanish olive panorama, setting thresholds and use of differing scales in accordance with regulations existing international.
VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE SKILLS
At the end of the Virgin olive oil sensory analysis course course the training participants will be able to know the different types of oils that exist in the market and know their process and their characteristics. Students will be able to analyze, identify, describe and quantify the strengths and weaknesses of virgin olive oils.
PARTICIPATION IN VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE
Participation in work. To take the course, contact the Association for the Quality Control of the oils of the region of the VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE OF PDO Priego de Cordoba.
LOCATION OF VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE
Tasting Panel of Protected Denomination of Origin Priego de Cordoba.
VIRGIN OLIVE OIL SENSORY ANALYSIS COURSE Methodology
Be developed in the form of attendance for four hours a day in the afternoon from 16:00 to 20:00.