XXVI° EDITION
According to the I.O.C. – International Olive Council norms COI T/20 and International regulation.
Minimum number of participants: 12
Mail: segreteria@irvea.org
Phone: +39 346 5419 847
Parma
17 – 20
June 2024
Chamber of Commerce or Hotel Farnese
Via Reggio, 51/A
43126 – Parma (PR)
GPS coordinates: lat. 44,814301 – long. 10,31651
Tel: +39 0521 994247
Mail: farnese.pr@bestwestern.it
Best Western Plus Hotel Farnese
The course aims to train Panel Leaders with specific skills and tools to set up, train and guide official tasting panels of virgin olive oils according to the international standards governing the classification and marketing of olive oils.
The Panel Leader, also known as the Panel Supervisor, is a professional able to select and train professional tasters for the composition of official Panels for product classification.
COMPETENCIES
The required duties for a Panel Supervisor are to:
• manage and oversee the running of the laboratory and associated information system;
• training and instruction of (panel) judges;
• continuous monitoring of each taster’s the capability/competency;
• maintain good relations with management and other company personnel;
• collate and process all details for reporting of final tasting tests;
• have a broad knowledge of the make up of the products being analyzed.
Features of the panel Leader
The Panel Leader (Panel Supervisor) is the link between the sensory judges (tasters) and the “sensory evaluation” of the product. A multidisciplinary role where you/he must have the ability to:
• instructor;
• manager;
• secretary;
• have good listening skills;
• have solid leadership;
• organization skills;
• inventiveness and creativity
He must possess the same qualities required of the tasters making up the panel, intellectual honesty, curiosity, motivation (tasting) and determination in managing the group of tasters.
Must be able to manage the Panel Room, be the point of reference and guide of the group of judges who make up the panel and a good administrator of the large volume of samples to be tested, which may sometimes have to be repeated.
He/she should have a sound knowledge of the product being analysed and facilitate the various round table discussions on determining the specific descriptors for each product category.
DIDACTICAL PROGRAMME
17th of June 2024
– Presentation and course opening.
– Presentation: Review of concepts: grades of olive oil.
– Presentation: IOC tasting method and its most relevant aspects.
– IOC tasting method: tasting methodology.
– Tasting session: positive attributes (4 samples).
– IOC tasting method: Profile sheet use.
18th of June 2024
– Basic principles for organoleptic assessment. Human senses physiology.
– IOC tasting method: tasting conditions.
– Physiological and psychological factors which may affect the organoleptic assessment.
– Most frequent errors in organoleptic assessment and how to prevent them.
– Tasting session: negative attributes (4 samples).
19th of June 2024
– Review of the IOC method for selection and qualification of new olive oil tasters. Practical and theoretical aspects to consider during the qualification process.
– Tasting session (4 samples).
– The role of the panel leader and tasters.
– Tasting session (4 samples).
– IOC tasting method: guarantee mechanisms.
– Tasting session (4 samples).
20th of June 2024
– Internal quality control of the taster and the panel (COI/T28/DocN1/).
– Tasting session (4 samples).
– External quality control: intercomparison trials (COI/T28/DocN1/).
– Tasting session (4 samples).
Final selection training
– Organisation of a sensorial laboratory for the accreditation body (COI/T28/DocN1/).
– Tasting session (4 samples): participants score test.
– Olive oil composition and its importance in human health.
– Final course exam (4-6 samples).
Without regard to the above didactical program, the topics may subject to variations in the chronological order of the treatment.
Lecturers
WENCESLAO MOREDA
Chemical and Sensory analysis expert – CSIC – Instituto de la Grasa; Member of various European and International commissions of the olive oil field; Panel Leader of ARMONIA International Olive Oil Competition.
MAURO MARTELOSSI
Founder and Director of IRVEA Institute, an expert in Food Law, Panel Leader since 2001, and Academic of the Italian National Academy of Olives and Oils since 2006.
PLÁCIDO PASCUAL MORALES
PHD in the Biochemistry and Molecular Biology; Panel Leader of the Agro-food Laboratory of the Regional Government of Andalusia-Spain; Expert in sensory analysis and member of various international olive oil juries.
LIMITED PLACES AVAILABLE
Registration is considered to be completed when the form is received by fax or email at the course secretariat,
accompanied by a copy of the bank transfer statement showing the payments
17 – 20 June 2024
FILL OUT THE FORM, SELECT THE PAYMENT METHOD, AND SEND THE RECEIPT TO: segreteria@irvea.org
THE PARTECIPATION COST IS € 1.490 PER PERSON.
Bank: Crédit Agricole
IT 06 K 06230 12704 000036467600
BIC CRPPIT2P404
Payable to: ISTITUTO IRVEA
Reference: Contributo IRVEA 2024 (Olive Oil Sommelier / Specialist / Panel Leader)
How to register and access the course
Participation in the course requires a contribution, net of transaction costs, of Euro 1,490.00 (including the IRVEA 2024 membership fee).
1 – The registration request, completed in its entirety and signed, together with the copy of the bank transfer certifying payment of the expected contribution including the IRVEA membership fee and net of transaction costs, must be sent via e-mail to segreteria@irvea.org
2 – The organizational secretariat will send an email to the email address indicated in the registration form to confirm receipt of the registration form, followed by an email confirming the start of the course before the start.
3 – Payment methods: payment must be made at the time of registration, net of commissions and bank transaction costs by:
a) Credit Card through the direct security system connected to banking institutions;
b) PayPal or other similar ones (adding a 3.4% commission to the amount)
c) Bank transfer to IRVEA, to the relevant bank details below;
Bank: Crédit Agricole
IT 06 K 06230 12704 000036467600
BIC CRPPIT2P404
Payable to: ISTITUTO IRVEA
Reference: Contributo IRVEA 2024 (Olive Oil Sommelier / Specialist / Panel Leader)
Only registrations received complete with the documentation referred to in point “1” will be accepted.
4 – Withdrawal times and methods: it is possible to request a refund of the amount paid if the withdrawal occurs within 20 days from the date of payment, by completing the appropriate REFUND REQUEST FORM on the Terms & Conditions page which regulates the registration and access methods.
5 – Changes or limitations to the program: for organizational reasons, causes of force majeure, or following legal limitations or restrictions (e.g. due to COVID-19), IRVEA reserves the right to cancel, cancel or postpone the scheduled event; to replace the classroom, location, and speakers indicated with others of the same professional level, communicating this via email to the participants within THREE days of the start of the course, without further charges or obligations in this regard.
In case of cancellation or cancellation, the amount received will be fully refunded without further charges or obligations.
6 – Competent court: the exclusive competent court for the interpretation and execution of any dispute is that of Parma.
7 – By signing this document, the undersigned, as an interested party, declares to be aware of the rights referred to in the former Legislative Decree no. 196/2003 and EU Regulation 2016/679 and certifies its free consent for IRVEA to proceed with the processing of data and their communication within the subjects indicated in the information and for the purposes indicated.
