Honey Sensory Experience

Mar 10, 2016
A Once in a Lifetime Opportunity (unless you are traveling to Bologna, Italy!)

Taste and evaluate more than 40 honeys from the Americas and across the globe!

The essential course for the professional buyer, importer, category manager, producer, packer or anyone who wants to gain expertise in the arena of honey analysis. Over two days, expert teachers will guide participants through a unique tasting and educational odyssey.


Dates: Friday, May 20, 2016 - Saturday, May 21, 2016

Location: RMI Sensory Building, Sensory Theater

 Fee: $675

Sponsored by the Honey & Pollination Center at UC Davis

Honey Variety


 

Honey Sensory Master Course: Sunday, May 22, 2016

with Gian Luigi Marcazzan

REGISTER HERE


Tentative Agenda: HONEY SENSORY EXPERIENCE

 

Friday, May 20

8:00am – 8:30am - Registration and a light breakfast in the Sensory Theatre Lobby

8:30am - Welcome, Introduction and Overview

Presenter: Amina Harris; Director, Honey and Pollination Center, Robert Mondavi Institute, UC Davis

8:45am-9:15am - From Flower to Bee to Bottle

A short review concerning how nectar is collected by honey bees, stored in the hive, extracted by beekeepers and then packaged for the consumer’s use and enjoyment (Honey Tasting)

Presenter: Amina Harris

9:15am-10:30am - Introduction to Sensory Evaluation (Honey Tasting)

Learn how our sensory apparatus works while covering basic tastes, varietal flavors, visual impact, texture and finish of honey. Participants will be introduced to the Honey Sensory Profile Form, which enables participants to begin to understand and assess honey. In addition, students will receive their complementary UC Davis Honey Flavor  and Aroma Wheel and begin to use it.            

Presenter: Sue Langstaff; owner Applied Sensory, Fairfield, CA

10:30am-10:50am - Break (Aroma reference samples set up in the back of the room all day)

10:50am-11:30am - Nutritional Health and Analysis of Honey (Honey Tasting)

What makes one honey more ‘healthy’ than another?

Presenter: Amy Myrdal Miller; nutritionist and owner of Farmer’s Daughter Consulting, Sacramento, CA

11:30am-12:30pm - Honey in the Kitchen (Honey Tasting)

Elegant, simple and creative ideas on how to incorporate honey in a ‘grab and go’ world.

Presenter: Mani Niall; owner of Sweet Bar Bakery, Oakland, CA and author of ‘Covered in Honey’

12:30pm-1:30pm - Lunch

1:30pm-2:15pm - Honey Aroma Analysis: Distinguishing the Botanical Origin of Honey for Authentication (Honey Tasting)

Gas Chromatography has shown each varietal honey to have its own unique aroma pattern. How will this help us taste individual honeys and reduce the ability to adulterate our favorite sweet?

Presenter: Alyson Mitchell; Professor, John Kinsella Endowed Chair, Co-Director of the Food Safety and Measurement Facility, Department of Food Science and Technology, UC Davis

2:15pm-3:00pm - Honey Quality: Sensory Analysis and Standard Judging Procedures TBC (Honey Tasting)

        Evaluating honey and judging honey follow different parameters. Using the same honeys, participants will see how differently they are perceived. A scorecard will be introduced that will help students sort through the variety of flavors they are tasting and address their intensity.        

3:00pm-3:20pm - Break: Aroma reference samples set up in the back of the room all day

3:20pm-4:00pm - Story of Crystallization (Honey Tasting)

For each honey, the process of crystallization is unique. Some honeys form a dreamy, creamy texture. Others are more chunky. And still others do not crystallize at all. In this session, students will taste a variety of honeys with a variety of textures including a discussion about mouthfeel of crystallized honey

Presenters: Gian Luigi Marcazzan; President of the Italian Register of Experts in the Sensory Analysis of Honey, Bologna, IT and Orietta Gianjorio; EU certified taster in olive oil, sommelier, educator

4:00pm-4:45pm - What Have You Learned So Far: A Review and Tasting (Honey Tasting)

After tasting honeys all day, this session will bring everything we have learned together. What we are seeing. What we are  smelling and what we are tasting. Participants will evaluate the honeys using the Profile Form and the scorecard that were introduced earlier in the day.

       Presenter: Sue Langstaff

4:45pm-5:00pm - Final questions and adjournment

 

Saturday, May 21

8:00am – 8:30am - Coffee, Pastries

8:30am - Review of Friday’s material

Presenter: Amina Harris

8:40am-9:30am  - Bee Health Update

A focus on what is being done here at UC Davis, to research and improve the health of our bee population.

Presenter: Elina Nino; Extension Apiculturist; Department of  Entomology and Nematology, UC Davis

9:30am-10:45am - Honey Tasting Certification – Italian Style (Honey Tasting)

The Register of Experts in the Sensory Analysis of Honey in Bologna, Italy has been presenting a Certification Course in the evaluation of Italian Honeys. This is an overview of their program and a tasting of select Italian honeys. (Master Class in  the Italian method to be given on Sunday morning)   

Presenters: Gian Luigi Marcazzan and Orietta Gianjorio

10:45am-11:00am - Break: Aroma reference samples set up in the back of the room all day

11:00am-11:45am - Honey Chemistry (Honey Tasting)

A glimpse into the research being conducted by the Department of Viticulture and Enology in which honeys are analyzed for  their various sugars and acids in order to evaluate how each might react with different yeasts. Our honey tasting will focus on  honeys with the same name, but processed very differently.         

Presenters: Ayca Ozcan and Megan Woo; Graduate Students in Viticulture and Enology and Food Science and Technology

11:45am-12:30pm - Melissopalynology and its Application (Pollen Samples)

Each honey expresses a ‘fingerprint’ through its pollen.  Palynology, long used in dating and forensics, is easily applied to honey varietal verification.   

Presenter: Irina Delusina; Assistant Project Scientist, Department of Earth and Planetary Sciences

Pollen analysis: Did you know that pollen is the finger print of honey? Simply by looking at a pollen analysis we could learn a lot more about quality and origin of our favorite honey

12:30pm-1:30pm - Lunch

1:30pm -2:00pm - History, Myths and Misconceptions

The honey bee has been found in amber samples dating back hundreds of millennia. Humans have used hive products for as long as we have been on the planet. Some things work. Some don’t!

Presenter: Amina Harris

2:00pm – 3:15pm - Mono-Varietal Honeys (Honey Tasting)

Compare and contrast honeys from Europe and North America

Presenters: Gian Lugi Marcazzan, Sue Langstaff, Amina Harris, and Orietta Gianjorio

3:15pm-3:35pm - Break: Aroma reference samples set up in the back of the room all day

3:35pm – 4:45pm - Putting it all together (Honey Tasting)

In this final tasting and analysis you will assess your personal performance in honey sensory attributes.

Presenters: Gian Lugi Marcazzan, Sue Langstaff, Amina Harris, and Orietta Gianjorio

4:45pm – 5:00pm - Final questions and adjournment

                                              

 

Learn with experienced teachers:

 


Orietta  Orietta Gianjorio, Trained Sommelier and EU Certified Olive Oil Taster

A consumer educator in the fields of olive oil, wine, chocolate and now, honey. Orietta has just completed the first Honey Certification course with the Italian Register of Experts.

amina  Amina Harris, Director, Honey and Pollination Center, Robert Mondavi Institute

Director of the Honey and Pollination Center has been involved in the world of varietal honey for over 30 years with her company, Z Specialty Food.

Sue Langstaff  Sue Langstaff, Owner, Applied Sensory
A sensory scientist has been instrumental in the development of the Olive Center’s courses at the Robert Mondavi Institute and the creation of the Honey Center’s widely acclaimed Honey Flavor and Aroma Wheel. Sue is the owner of Applied Sensory.

Gian Luigi  Gian Luigi Marcazzan, President of the Italian Register of Experts in the Sensory Analysis of Honey; Bologna, Italy
Gian Luigi Marcazzan is currently the leader of the Honey sensory group within the International Honey Commission and ; president of the Italian Register of Experts in the Sensory Analysis of Honey. He studies honey quality control by chemical and sensory analysis, royal jelly quality control, wax quality control, expertise in sensory analysis of honey (honey sensory analysis expert), honey characterization.


Tentative Agenda: HONEY SENSORY MASTER CLASS

Sunday, May 22, 2016

A master class on the sensory evaluation of honey with Gian Luigi Marcazzan, President of the Italian Register of Experts in the Sensory Analysis of Honey, Bologna, Italy. The Italian Register of Experts in the Sensory Analysis of Honey Italian has been a leader in sensory analysis and research since the 70’s. Do not miss this opportunity to discover their methods.

 

FEE: $175 ($200 after April 25, 2016)

Location: Robert Mondavi Institute, Sensory Building

 

TENTATIVE AGENDA

9:00am: Light Breakfast, coffee and tea

9:30am: Class begins

The format for this program will be set up as a tasting panel.

Flights of honeys from Italy will be presented. Each student will evaluate each honey in front of them.

Gian Luigi will lead a follow-up discussion explaining how each mono-floral honey is evaluated using the Italian method.

Italian honeys to be used include: Eucalyptus, Dandelion, Acacia, Lime Tree, Strawberry Tree, Chestnut and Citrus.

Each participant will receive a copy of ‘Mielicromia’, a small book that has a page for each Italian honey, with its expected colors, pollen, flavor description and drawings of the plant. In both Italian and English.

There will be one 20 minute break. Class will dismiss at 1:00PM.


Gian Luigi  Gian Luigi Marcazzan, President of the Italian Register of Experts in the Sensory Analysis of Honey; Bologna, Italy

Gian Luigi Marcazzan is currently the leader of the Honey sensory group within the International Honey Commission and ; president of the Italian Register of Experts in the Sensory Analysis of Honey. He studies honey quality control by chemical and sensory analysis, royal jelly quality control, wax quality control, expertise in sensory analysis of honey (honey sensory analysis expert), honey characterization.



Sponsors

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The Honey and Pollination Center hosts several annual events including mead making short-courses, symposiums, public outreach events and fundraising dinners. Many of these are unique to the center, and to UC Davis. Mead-making short courses in a university environment have never been offered to hobbyists, professional mead makers, and the general public. The Bee Symposium, an annual event, brings together faculty from the esteemed UC Davis Department of Entomology and Nematology with bee researchers, experts and hobbyists from the United States and Canada. Click on the events below to learn more about each.

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