Foundational Program in Sensory Evaluation of Olive Oil

On the sidelines of the Alexandria International Mediterranean Food Exhibition and Conference, Library of Alexandria

In its ongoing commitment to enhancing the quality of natural products and developing the capabilities of the olive sector to increase marketing and export opportunities, the Egyptian Marketing Studies Foundation (EMS FOUNDATION) is pleased to offer a specialized and intensive training program on olive oil quality management.

This program is held on the sidelines of the Alexandria International Mediterranean Food Exhibition ALEXFOOD, providing a unique opportunity for participants to gain in-depth knowledge and practical skills in this vital field.

The program aims to enable trainees to understand the intricacies of olive oil quality, from its sensory characteristics to its chemical composition and international quality standards, thereby raising awareness and enhancing the competitiveness of products in local and international markets.

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Program Objectives

Provide participants with a deep understanding of olive oil quality from sensory and chemical perspectives.

Develop participants' sensory tasting skills to distinguish between different types of olive oil and identify common defects.

Familiarize participants with the essential chemical aspects of olive oil and their impact on quality and health benefits.

Understand local and international standards and specifications for olive oil.

Acquire the necessary knowledge to improve production and storage practices to maintain quality.

Training Methodology

The program adopts an interactive methodology that combines theoretical knowledge with practical application, including:

Simplified scientific lectures.

Intensive practical tasting sessions for various types of olive oil and defect identification.

Real-world case studies.

Group discussions for experience sharing.

Demonstrations of basic chemical analyses.

Target Audience

Olive oil experts, producers, and olive growers

Owners, operators, and managers of olive mills and food analysis laboratories

Students and researchers in food science and agriculture

Chefs and hospitality professionals.

Consumers interested in tasting and understanding olive oil quality.

Trainers

Dr. Mahmoud Hassan, Chairman of the Board of Trustees of the Egyptian Foundation for Marketing Studies, Head of the Al-Ahram International Olive Competition

Dr. Kawthar Ben Hussein, Vice President of the Sensory Analysis Committee for Food at the Arab Federation for Food Industries, Head of an accredited team at the International Olive Council, and Judge in international olive oil competitions.

Dr. Adel Gabr, Head of the Oils and Fats Department at the National Research Centre

Eng. Mohamed El-Nahhas, High-Density Olive Cultivation Consultant, International Expert and Judge for Olive Oil Quality

Eng. Yassin Hamdy, International Expert in Olive Oil Quality

Agenda
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By the end of the program, participants will be able to:

• Accurately assess olive oil quality using sensory evaluation and chemical knowledge.

• Identify common defects in olives and olive oil and propose preventive solutions.

• Understanding international quality standards and applying them in their practices.

• Knowing the most important agricultural practices that affect olive oil quality.

• Making informed decisions regarding the purchase, storage, and use of olive oil.

• Fundamentals of brand building and overcoming export challenges.

• Effectively contributing to improving the quality of olive products in Egypt and worldwide.

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We look forward to welcoming you to Alexandria, the city of beauty and history.

Program Coordinator Myrna Medhat

‍ m.medhat@emsfoundation.me +20 1000755153

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