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Provenance Together - Tasting Course Adelaide

Project 0743

Sunday, 26 November 2017 from 9:00 am to 4:00 pm (ACDT)

Provenance Together - Tasting Course Adelaide

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Provenance Tasting Course - Adelaide 25/11/2017 Free   Add to Waitlist

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Event Details

Dr Richard Gawel embarks on a new Olive Industry Project called "PROJECT 0743 - Provenance Together" which is currently underway and will offer practical sensory tasting knowledge.

The aim of this training, Essential Tasting Skills, is to provide Growers with essential skills to assess the aromas and tastes of Extra Virgin Olive Oil.   Here you can learn to: 

  • Identify the common internationally recognised taste defects in olive oil that detract from its varietal character and regionality (i.e. fusty, musty, winey, rancid and muddy) and how to avoid them. 

  • Recognise and describe the most important varietal characters of Extra Virgin Olive Oil 

  • Interpret how basic chemistry of Extra Virgin Olive Oil including acidity, peroxide value, UV and total polyphenols and they influence quality. 

  • Understand how minor components in Extra Virgin Olive Oil (polyphenol profile, tocopherols and squalene) influence its taste and healthfulness, and how growing, processing and storage practices affect these. 



To be eligible for this course, you must be growing olives in South Australia.  Other requests to attend will be considered.

 

About Dr Richard Gawel, International Sensory Expert and Senior Researcher. 

 

Richard Gawel is a long-term appointee as head judge of over 70 national and international extra virgin olive oil competitions including the Australian National, and the Los Angeles and Tokyo Internationals. Richard trained and headed Australia’s first International Olive Council accredited panel. He was the inaugural lecturer in sensory science at the University of Adelaide and later lectured in food and wine matching at the Le Cordon Bleu culinary school. He developed the current nationally recognised TAFE certificate level unit in olive oil assessment.  He has authored a number of peer-reviewed papers on the communication value of terms used in the sensory assessment, on the consistency of expert tasters in judging situations, and on the bitterness and pungency in olive oils. Currently, he is a full-time research scientist working on taste active polyphenols. 

Dr Richard Gawel, International Sensory Expert and Senior Researcher. 

Richard Gawel is a long-term appointee as head judge of over 70 national and international extra virgin olive oil competitions including the Australian National, and the Los Angeles and Tokyo Internationals. Richard trained and headed Australia’s first International Olive Council accredited panel. He was the inaugural lecturer in sensory science at the University of Adelaide, and later lectured in food and wine matching at the Le Cordon Bleu culinary school. He developed the current nationally recognised TAFE certificate level unit in olive oil assessment.  He has authored a number of peer-reviewed papers on the communication value of terms used in the sensory assessment, on the consistency of expert tasters in judging situations, and on the bitterness and pungency in olive oils. Currently, he is a full-time research scientist working on taste active polyphenols. 

Have questions about Provenance Together - Tasting Course Adelaide? Contact Project 0743

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When & Where


Arkaba Hotel Accommodation & Bistro
150 Glen Osmond Road
Fullarton, SA 5063
Australia

Sunday, 26 November 2017 from 9:00 am to 4:00 pm (ACDT)


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Organiser

Project 0743

Project 0743 is funded by Australian Government Farming Together Program and seeding funds from Olives South Australia, Queensland Olive Council & South East Queensland Olive Growers Association

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Provenance Together - Tasting Course Adelaide
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