Sponsoring Unit
Food Science and Technology

Join us for this one-day course to explore the key chemical and sensory characteristics of extra virgin olive oil. Discover the positive attributes, common defects, and the factors that influence its quality, aroma, flavor, and health benefits—plus much more!

Instructors: Associate Professor of Cooperative Extension Selina Wang (University of California, Davis and UC Agriculture and Natural Resources) and Anna Leachman (Applied Sensory, LLC)

https://ucfoodquality.ucdavis.edu/events/olive-oil-quality-introductory-course-june-18-2025