|Type of Event||Class, Workshop|
Robert Mondavi Institute
|First Year of Event|
Learn from top scientists about olive oil quality without needing to be a science expert yourself. This one-day course is perfect for buyers, importers, producers, and anyone wanting to know more about evaluating extra virgin olive oil.
Taught by Sue Langstaff, MS, (left) professional sensory scientist and the leader of the UC Davis Olive Oil Sensory Panel and Selina Wang, PhD, (right) research director of the UC Davis Olive Center.
REGISTER EARLY TO GET DISCOUNT
$250 until April 10
May 11, 2013