Honey Sensory Course is a Broad-Based Learning Experience
The Sensory Evaluation of Honey Course, held annually at UC Davis has grown into a three-day event that covers everything in the world of honey. This year’s program will take place November 7-9, 2019 in the Sensory Theater at the Robert Mondavi Institute.
Attendees will taste, discuss and analyze approximately 40 varieties of honey from across the globe to hearing the latest in bee sting allergy research. The focus is on tasting honey using both the well-known Italian method taught at the Registry of Experts in Bologna alongside our own UC Davis research tasting protocols and techniques.
One of the highlights of this year’s program will be tasting and comparing rare international honeys from China, Thailand, Madagascar and Brazil.
Instructors in the course include Orietta Gianjorio, professional taster of honey certified by the Italian Register of Experts, and professionally tastes wine, olive oil, chocolate and other commodities; Suzanne Teuber, MD, a UC professor in the Department of Medicine, who focuses on allergies; Amy Myrdal Miller a national consulting nutritionist; Joyce Schlachter, a quality control specialist at Crockett Honey with a direct interest in adulteration; and Mani Niall a professional chef and occasional beekeeper who has authored “Covered in Honey”. World-renowned professor of sensory science, Hildegarde Heymann, will explain exactly how our sensory apparatus works.
Members of the UC Davis research team will also share results from our honey analysis research. The center’s research has included work in the field of gas chromatography, NMR, pollen and the development of a full sensory panel. For more information: Sensory Evaluation of Honey.
Director of the Honey and Pollination Center
Robert Mondavi Institute, UC Davis