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.
Fees for the course: 1.350,00 Euros
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).
He has extensive experience in food law and criminal law, with particular reference in the fight against fraud and counterfeiting food
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)
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