Program seminara:

4/9/2007

9.00 - 10.30

-  Welcome and presentation by the expert and the official from the country

-  New presentation by each participant

10.30 - 11.00

Coffee break

11.00 - 13.00

1.  Review of concepts: grades of olive oil, positive and negative attributes and tasting methodology

13.00 - 14.30

Lunch

14.30 - 16.30

2.  Methodology for the selection, training and monitoring of tasters (COI/T.20/Doc. no. 14/Rev. 1)

5/9/2007

9.00 - 10.30

3.  Training: positive attributes at different intensities

10.30 - 11.00

Coffee break

11.00 - 13.00

4.  Training: negative attributes at different intensities

13.00 - 14.30

Lunch

14.30 - 16.30

5.  Familiarisation with selection procedures

6/9/2007

9.00 - 10.30

6.  Simulation of selection

10.30 - 11.00

Coffee break

11.00 - 13.00

7.   Simulation of selection

13.00 - 14.30

Lunch

14.30 - 16.30

8.  Comments and advice for tasters

9.  Course closure