Program of Technical Course - Organizzazione Nazionale

TECHNICAL COURSE FOR ASPIRING OLIVE OIL TASTERS
IMPERIA, 12TH – 16TH OF NOVEMBER, 2014
Panel Leader: Marcello Scoccia - marcello.scoccia@oliveoil.org
Contact:
 +39 0183 76.74.12;
 +39 0183 76.52.03; www.oliveoil.org ; onaoo@oliveoil.org
Coordination: Barbara Ricca – Secretariat: onaoo@oliveoil.org
Panel Leader: Marcello Scoccia - marcello.scoccia@oliveoil.org
Scientific Advisor: Mauro Amelio - mauro.amelio@oliveoil.org
Venue: Camera di Commercio I.A.A. - Via T. Schiva, 29 – 18100 Imperia - Italy
Max participant number: 15
Issued Certificates: Participation Certificate ( PC ) and Sensory Qualification Certificate (SQC)
(upon selective trials success ).
Registration fee:
NO Selective Trials (4 days)
WITH Selective Trials (5 days)
Foreign Companies
700 € (no VAT requested)
1000 € (no VAT requested)
Foreign Individuals
854 € (VAT included)
1220 € (VAT included)
Italian Companies/Individuals
854 € (VAT included)
1220 € (VAT included)
ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA
RICONOSCIMENTO GIURIDICO N. 561/2008
Sede amministrativa/Segreteria ONAOO
c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29
Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21
Cod. Fisc.: 91003470084 - P.IVA: 05006011000
www.oliveoil.org
Program
Wednesday, 12th November 2014
08.30 - 09.00
Registration
Introduction
Lucio Carli – ONAOO President
09.00 – 10.45
Introduction to sensory analysis
Two different ways to the Quality concept: the Consumer and the Professional
approaches
Carlotta Pasetto –Sociologist graduated at University of Trento ( Italy )
10.45 – 12.30
Official Method for Sensory classification of Olive Oils
Mauro Amelio - ONAOO Scientific advisor
14.30 – 16.00
Physical-Chemical characteristics and Olive Oils analyses
Mauro Amelio - ONAOO Scientific advisor
16.00 – 18.30
Olive oil sensory analysis technique
Introduction to the olive oil tasting, and tutored tasting session
Expert tasters ONAOO
Thursday, 13th November 2014
08.30 – 11.00
11.00 – 13.30
From olive trees to olive oil quality: understanding how planting choices
and management practices affect sensory and analytical properties of
extra-virgin olive oils
Riccardo Gucci – Full Professor – Department of Agriculture, Food and
Environment – University of Pisa ( Italy )
Technical visit
ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA
RICONOSCIMENTO GIURIDICO N. 561/2008
Sede amministrativa/Segreteria ONAOO
c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29
Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21
Cod. Fisc.: 91003470084 - P.IVA: 05006011000
www.oliveoil.org
15.00 – 16.30
How
technology
affects
the
overall
quality
of
Olive
oils
The effects of harvesting, storage and mill process on the sensory olive oil
characteristics
Mauro Amelio – ONAOO Scientific advisor
16.30 - 18.00
Tasting session and Profile sheet use
Sensory evaluation of Olive oils. Tutored tastings focused on negative olive
oil attributes
Expert Tasters ONAOO
Friday, 14th November 2014
08.30 – 10.30
Tasting session and Profile sheet use
Sensory evaluation of Olive oils. Tutored tastings focused on positive olive oil
attributes
Marcello Scoccia –ONAOO Panel Leader and Technical Vice President
(Translated into English)*
10.30 – 12.30
Olive oil classification and Regulations
National and International Regulations on Olive oils
Franco Macchiavello –Italian Agriculture Ministry
(Translated into English)*
14.30 – 16.30
Sensory characteristics of Olive oils: the origins
Tasting session with description of organoleptic characteristics of oils from the
globe
Marcello Scoccia - ONAOO Panel Leader and Technical Vice President
(Translated into English)*
16.30 – 18.30
Olive oil production and consumption in the World
Marcello Scoccia - ONAOO Panel Leader and Technical Vice President
(Translated into English)*
ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA
RICONOSCIMENTO GIURIDICO N. 561/2008
Sede amministrativa/Segreteria ONAOO
c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29
Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21
Cod. Fisc.: 91003470084 - P.IVA: 05006011000
www.oliveoil.org
Saturday, 15th November 2014
08.30 - 10.00
Control methods and standardizations
Methods in force and new trends
Lanfranco Conte - Food Science Dept., University of Udine ( Italy )
10.00 – 12.30
Cooking oil
Ingredient or dressing?
Federico Francesco Ferrero – MasterChef Italy – Surgeon Nutritionist
SELECTIVE TRIALS
14.30 – 16.00
1st Selective trial
4 sessions per attribute
Marcello Scoccia –ONAOO Panel Leader and Technical Vice President
Marino Giordani - ONAOO Vice President
16.00 - 18.30
2nd Selective trial
4 sessions per attribute
Marcello Scoccia –ONAOO Panel Leader and Technical Vice President
Marino Giordani - ONAOO Vice President
Sunday, 16th November 2014
08.30 – 10.30
3rd Selective trial
4 sessions per attribute
Marcello Scoccia –ONAOO Panel Leader and Technical Vice President
Marino Giordani - ONAOO Vice President
10.30 – 12.30
4th Selective trial
4 sessions per attribute
Marcello Scoccia –ONAOO Panel Leader and Technical Vice President
Marino Giordani - ONAOO Vice President
*Lessons will be translated by an English mother tongue teacher
ORGANIZZAZIONE NAZIONALE ASSAGGIATORI OLIO DI OLIVA
RICONOSCIMENTO GIURIDICO N. 561/2008
Sede amministrativa/Segreteria ONAOO
c/o Camera di Commercio Industria Artigianato e Agricoltura di Imperia – 18100 IMPERIA VIA TOMMASO SCHIVA, 29
Sede Legale ONAOO: c/o Unione Italiana delle Camere di Commercio I.A.A. – 00187 Roma Piazza Sallustio, 21
Cod. Fisc.: 91003470084 - P.IVA: 05006011000
www.oliveoil.org

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