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Provenance Together - Tasting Course Toowoomba

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City Golf Club Motel

254 South St

Toowoomba, QLD 4350

Australia

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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 Queensland. 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.

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City Golf Club Motel

254 South St

Toowoomba, QLD 4350

Australia

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