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Panel Supervisor of Virgin Olive Oil Tasters

 

In according with I.O.O.C. Doc.20/T
Course will be conducted in English

 General Informations 

Time: Monday to Thursday from 9.00 to 14.00

Cost: Euro 1.500,00 tax included

The fee covers:

Classes and practical exercises (5 hours each day, Monday to Thursday)

Training tastings and selection tests

Course materials

Lunch each day of the course

Minimum number of participants: 10

Course Objectives:
Participants should acquire specific competencies in:
• establishment, leading and co­ordinating an Official Tasting Panel for olive oil classification;

• Selection and training of tasters to the required competency for the group so as to carry out the legal evaluation and classification of olive oil in accordance with the international regulation;

• Selection, quality control, marketing and promotion of the product and Brands.

Course will be held in the English language by highly specialized instructors in their field and by official members of various IOOC commissions.

 

Panel Supervisor Characteristics:

The Panel Supervisor (Panel Leader) is the link between the sensory judges (tasters) and sensory analysis. Panel Supervisor wear many hats and are an important link to the panel tasters. He/she needs to have the ability to be: 

• instructor
• organiser
• secretary
• possess good listening skills
• have sound leadership
• organizational capabilities
• inventive and creative.
They should possess the same qualities required of the panel tasters, that is, intellectual honesty, curiosity, (tasting) motivation and decisiveness.
The Panel Supervisor, therefore, should to be able to guide the group in a way that the judges see in him/her as a point of reference, someone they can confidently turn to whatever their needs may be.
A good Panel Supervisor must be organized in the laboratory. Able to manage the panel members and the large volume of samples to be tested, which at times may 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.

 

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 analysed.

 

Responsibility:

The Panel Supervisor is accountable for the organisation and running of the laboratory. It is his/her responsibility to check and sign every scientific and technical report.

 

Training:
Panel Supervisor training is more complex and therefore more difficult in comparison to a tasting judge, in that the Panel Supervisor must firstly be trained as a (tasting) judge and then as a specialized facilitator of the sensory analysis system.
Fundamentally, the role of the Panel Supervisor is to manage the laboratory and to lead the panel judges. He/she is responsible for selecting, training, motivating and monitoring the tasters.

 

Training plan for Panel Supervisor comprises of:
• Learn the study of ‘how to taste’;
• Physiological principles of sensory organs;
• Communication techniques;
• Understanding and learning the principles of the leadership role;
• Sensory analysis techniques;
• Make up of products being analysed;
• Product diversification techniques;
• Record keeping and documentation

International Course for Panel Supervisors 

DIDACTICAL PROGRAMME

1st Day

• Introduction course
• The sensory analysis and the olive oil standard
• Olive oil: Designations and definitions.
• Specific vocabulary for virgin olive oil purposes of the method
• Tasting session.
• Methodology for the organoleptic assessment of virgin olive oils
Lunch:
• Duties of panel supervisor, Test conditions, General rules of conduct tasters
• Discussion

2nd day

• Determination of the means threshold of the group.
• Procedure for the intensity rating method
• Factors influencing sensory measurements.
• Tasting session and practices with spread sheet.
• Olive oil legislation.
Lunch
• Factors influencing olive oil quality.
• Olive oil characterization: Quality and purity criteria.
• Discussion

3rd Day

• New features of IOC tasting method.
• Procedure for the organoleptic assessment and classification of virgin olive oil;
• Method of classifying the oils
• The profile sheet by tasters
• Tasting session and practices with spread sheet.
Lunch
• Virgin Olive Oil Obtaining Process.
• Discussion

4th Day

• Tasters & panels performance control.
• Method for calculating the median and the confidence interval and statistic computer program
• The different profile sheet for official evaluation and for competitions
• Tasting session and practices with spread sheet.
Lunch
• Selecting tasters: The process.
• The role of the panel supervisor: Tasters & Accreditation process
• Closing ceremony

 

International Extravirgin Oliveoil Agency © 2012 - info@oliveoilagency.org

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