2019 Sensory Evaluation of Honey

honey

Event Date

Location
RMI Sensory Building

With so many varieties of honey to choose from, just how do you know each should taste?

This introductory course uses sensory evaluation tools and methods to educate participants in the nuances of varietal honey. Students will learn about methods of evaluation, stands and quality in this certificate program.

This evaluation course is for anyone interested in learning how to critically taste and assess honey. Using standard sensory techniques, packers, chefs, beekeepers, writers, food manufacturers, honey aficionados will learn about the nuances of varietal honey. Attendees will receive a UC Davis Honey Flavor Wheel and our newly published Honey Journal in addition to access to all presentations.

 

Sensory Evaluation of Honey Certificate Course
Date: November 7-9, 2019

Fee: $699 ($799 after October 6th)

Register here

 


Tentative Agenda

 

Thursday, November 7

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 Keeping a Honey Journal

Amina Harris

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

Hildegarde Heymann, Ray Rossi Endowed Chair in Viticulture and Enology, UC Davis

11:00 -11:15 a.m. BREAK

11:15 - Noon p.m. Descriptive Analysis/Methodology

Amina Harris

Orietta Gianjorio; Owner of Orietta, LLC:

Noon – 1:15 p.m. LUNCH

1:15 – 3:00 p.m. Mono-Varietal Honeys

Amina Harris and Orietta Gianjorio

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

3:15 – 4:15 p.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

4:15 – 4:45 p.m. TRIANGLE TESTING: A Method to sharpen your tasting skills

Hanne Sivertsen, Amina Harris, Orietta Gianjorio

Dinner on Your Own

 

 

FRIDAY, November 9, 2019

8:15 – 8:45 a.m. Continental Breakfast

8:45 a.m. Optional Honey Tasting

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

Sensory (Hanne K. Silversten, Consultant, Sivertsen Consulting, Sensory Science)

Pollen Analysis (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)

11:15 – 11:30 a.m. Break

11:30 -  12:15 p.m. UC Davis Bee Research Update

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

12:15 – 1:30 p.m. Lunch

1:30  – 2:00 p.m. How Different Sugars affect the Flavor and Sweetness of Honey

Amina Harris

2:00 – 2:45 p.m. Crystallization

Orietta Gianjorio

2:45 – 3:00 p.m. Break (Cheese and honey infusions tasting)

3:00 – 3:45 p.m. Defects: Natural and Not So Natural

Amina Harris, and Orietta Gianjorio

3:45 - 4:45 p.m. Honey Adulteration

Joyce Schlachter, Director of Food Safety and Quality, Crockett Honey, Tempe Arizona                       

4:45 – 5:15 p.m. How Well Have You Done?

Amina Harris, Hanne Sivertsen and Orietta Gianjorio

 

Saturday, November 9

8:30 – 9:00 a.m. Continental Breakfast

8:45 a.m. Optional Honey tasting

9:00 - 9:45 a.m. Review of Friday’s Program

Amina Harris

Honey Tasting: Now that we have learned how to taste, how do our perceptions change

9:45 – 10:45 a.m. Nutrition Health and Analysis of Honey

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

10:45 -11:00 a.m. BREAK

11:00 a.m. – 12:30 p.m. Honey in the Kitchen

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

12:30 – 1:45 p.m. Lunch

1:45 -3:00 p.m. Closing Test


Meet Our Presenters

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

Amina Harris has been in the honey business for approximately 40 years. In addition to being the director of the Center, she is also one of the owners of Z Specialty Food with her son.

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Amy Myrdal Miller, Nutritionist and Owner of Farmer’s Daughter Consulting, Sacramento, CA

Amy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm.

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

Dr. Niño researches the reproductive processes involved in queen bee mating. As Extension Apiculturist, Niño is overseeing the recently funded Master Beekeeping Certification Program at UC Davis.

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Hanne Sivertsen, Consultant, Sivertsen Consulting, Sensory Science

Hanne Sivertsen has more than 20 years of experience in the field of sensory science. She has worked on various research projects at UC Davis, including sensory research for wine, fruit, and chocolate.

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Hildegarde Heymann, Distinguished Professor of Sensory Science,
Department of Viticulture and Enology, UC Davis

Dr. Heymann is an nationally recognized award-winning sensory scientist who has presented short-courses and workshops all over the world. She has worked in all areas of sensory science and evaluated numerous food and non-food products.

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

Irina Delusina is a palynologist  in the Department of Earth and Planetary Sciences at UC Davis. One of her interests is melissopalynology, the study of pollen contained in honey.

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Joyce Schlachter, Director of Food Safety and Quality, Crockett Honey, Tempe Arizona

Joyce Schlachter has been employed in the honey business for 12 years, auditing honey processing facilities in foreign countries. She has worked with US authorities, including Customs and Border Patrol in identifying fraudulent honey shippers.

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

Katie Uhl works in Dr. Alyson Mitchell's lab in collaboration with the UC Davis Honey and Pollination Center to develop a method for characterizing mono-floral honey varieties by their volatile profiles.

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Chef Mani Niall, Mani's Test Kitchen

"Baker of the Stars" Mani Niall is a professional baker and the author of two cookbooks, Sweet & Natural Baking and Covered in Honey. Mani has traveled the US and Japan doing varietal honey cooking demos for culinary students for the National Honey Board

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Orietta Gianjorio, Member of the Italian Register of Experts in the Sensory Analysis of Honey

Orietta Gianjorio is a professional taster, sommelier, and international judge for wine, olive oil, chocolate and honey. She started her career in sensory evaluation 18 years ago at the Italian Sommelier Association.

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Suzanne Teuber, MD, Professor of Medicine, Division of Rheumatology, Allergy and Clinical Immunology. Training Program Director, Allergy and Immunology Fellowship Program, UC Davis School of Medicine.

Suzanne Teuber specializes in allergy and clinical immunology with a particular interest in food allergies and anaphylaxis.

 


Thanks to our sponsors

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Interested in Sponsoring This Event?

Your contribution will help us help develop quality standards for honey, affect improved honey labeling laws, and enable the continuation of honey sensory research. Sponsors at the Bronze level and above receive complimentary admission to the Sensory Evaluation of Honey Certificate Course.