Sensory Evaluation of Honey

honey sensory

Agenda

 

Friday, October 26

8:00 – 9:00 a.m.         Registration and Breakfast

9:00 a.m.                     Welcome, Introduction and Overview

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

9:15 – 10:00 a.m.      What is Honey: An Introduction and How to keep a Honey Diary

Amina Harris

10:00 -11:00 a.m.      Introduction to Sensory Evaluation

Jean-Xavier Guinard, Professor, Department of Food Science and Technology, UC Davis

11:00 -11:15 a.m.      BREAK

11:15 - 12:00 p.m.     Descriptive Analysis/Methodology

Amina Harris, Honey and Pollination Center

Hanne Sivertsen; Sensory Science; Associate Specialist; Department of Food Science and Technology, UC Davis;

Orietta Gianjorio; Owner of Orietta, LLC

12:00 – 1:15 p.m.      LUNCH

1:15 – 2:15 p.m.        Mono-Varietal Honeys

Amina Harris and Orietta Gianjorio           

2:15 – 3:00 p.m.      Crystallization

Orietta Gianjorio

3:00 – 3:15 p.m.           Break: Optional Honey Tasting            

3:15 - 4:00 p.m.        Nutrition Health and Analysis of Honey

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

4:00 – 4:30 p.m.    What Have You Learned So Far: A Review and Tasting

Amina Harris, Orietta Gianjorio and Hanne Sivertsen

5:30 p.m. – 7:30 p.m.     Wine and Cheese meet-up: Bring your honey to share!

 

Saturday, October 27

8:15 – 8:45 a.m.         Breakfast

8:45 a.m.                    Review of Friday’s Program

Amina Harris

9:15 – 11:00 a.m.      Honey Research Overview

Melissopalynology

Irina Delusina; Project Scientist, Department of Earth and Planetary Sciences, UC Davis

Honey Analysis: Volatile and Chemical Markers of Monofloral Honey

Katie Uhl, Graduate Student Researcher, Department of Food Science and Technology, UC Davis

Sensory

Hanne Silversten; Sensory Science; Associate Specialist; Department of Food Science and Technology, UC Davis

NMR

Maaria Kortesniemi, PhD, University of Turku, Finland

11:00 – 11:05 a.m.    Break

11:05 – 12:30pm       Honey in the Kitchen (Cooking Demo)

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

12:30am – 1:45pm    Lunch

1:45pm - 2:15pm     Defects: Natural and Not So Natural

Presenter: Amina Harris, and Orietta Gianjorio

2:15 – 2:45 p.m.    How Different Sugars Affect the Flavor and Sweetness of Honey

Presenter: Amina Harris

2:45 – 3:00 p.m.      Break: Optional Cheese and Honey Tasting

3:00 p.m. - 3:45 p.m. Honey Adulteration

Joyce Schlacter; Director of Food Safety and Quality, Bubbie’s Ice Cream and previously at Smitty Bees Honey

3:45 p.m. - 4:30 p.m.      Labeling Honey: Addressing the issue of how the label affects the consumer perception

Margaret Lombard, Chief Executive Officer, National Honey Board                 

4:30 - 5:00 pm       How Well Have You Done?

Amina Harris, Hanne Sivertsen and Orietta Gianjorio

 

Sunday, October 28

8:30 – 9:00 a.m.         Breakfast

9:00 - 9:45 a.m.          Review of Saturday’s Program & Honey Tasting

Amina Harris

9:45 – 10:45 a.m.      Bees and Bee Products: An Allergist’s View

Suzanne Teuber, MD; Professor of Medicine, Training Program Director, Allergy and Immunology Fellowship, UC Davis School of Medicine

10:45 -  11:45 p.m.     UC Davis Bee Research Update

Elina Niño, Extension Apiculturist, Entomology and Nematology, UC Davis

11:45-Noon                Break: Optional Avocado Honey Tasting

12:00 – 1:00 p.m.      Honey Sensory Evaluation Course Test

1:00 p.m.                    Closing