Training Course for Sensory PANEL leader

Sensory PANEL leader
to open and guide an olive oil sensory panel

Le attività ispettive e gli indici di qualità nelle strutture ricettive e nella ristorazione, tra stelle stalle e standard (in)esistenti

Le attività e le tecniche ispettive e di controllo a tutela dell’azienda e del cliente nelle strutture ricettive e di ristorazione

Parma, 18-19-20 Maggio 2020





What is a Sensory Panel Leader?

A Sensory Panel Leader is a professional with specific competencies in selection, training, establish and managing a group of tasters or judges, also in the direction of the juries of international olive oil competitions.

He/She will be able to develop a good skills and expertise in the evaluation of the product and on leadership for the management of the group of tasters.

This a specific course aimed to take competencies to establish, leading and coordinating an Tasting Panel for quality control and olive oil classification and certification.

The course is aimed in according to the I.O.C. – International Olive Coucil norms and International regulation and all instructors are highly specialized in their field and are official I.O.C. and EC Expert Commission members.

Competencies and skills acquired can be useful also to manage panels of tasting of other food products. 

Registration Fees

Fees for the course: 1.350,00 Euros

The Course includes:

  • Classroom sessions, guided tastings and practical exercises
  • Sensorial Exercises, Tasting Sessions and Simulation-based training
  • Didactical Materials
  • Sensory Panel Leader Diploma


Completed application form should be received no later than: 
October, 01st 2020

Registrations will close at the reaching of the number of places available. 

Registrations will be accepted considering the order of arrival of the applications.


Nicola Simone
PhD, biologist

18 yrs experience in R&D on olive growing, olive oil quality improvement and vegetable oils’ chemistry. Member of italian and international official panels. Peer reviewer of many scientific journals”.
Official member of ISHS (International Society of Horticultural Sciences) and honor member of AUSHS (Australian society of Horticultural Sciences).

Mauro Martelossi
Academic Member of National Academy of Olive and Oil

He has extensive experience in food law and criminal law, with particular reference in the fight against fraud and counterfeiting food

Wenceslao Moreda
Researcher in the Food Quality and Characterization Department at Instituto de la Grasa of the Spanish Council for Scientific Research (CSIC)

He is been actively involved in formative activities with IOC in several countries in Chemistry and Sensory Assessment of Olive Oil.
He is an active member of various expert committees, including the Expert Chemistry Committee, the Sensory Expert Committee and the Contaminant Expert Committee of the International Olive Council (IOC).
He has been the head of panel of the Sensory Panel of the Instituto de la Grasa for 15 years, Panel recognized by the IOC, accredited by ENAC (ISO 17025)

Discover all the details! Download complete program and application form

For more information, please contact:

Olive Oil Academy by Irvea Group

ph. +39 0521 184 15 31 – fax +39 0521 148 0029 – mob. +39 346 541 9847 – +39 347 49 13 924


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