Programme
Thursday |
10 September |
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10.00am-10.15am |
Welcome to Savantes – Simon Field |
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10.15am-11.15am |
Introduction to the Savourgram© Method of Profiling Extra Virgin Olive Oil Participants will profile three supplied extra virgin olive oils with differing intensities and flavour profiles using the Single ‘Wave’ Savourgram©, and compare results. |
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11.15am-11.30am |
Break |
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11.30am-1.00pm |
Profiling Extra Virgin Olive Oils using the Advanced Savourgram© and Calculating Flavour Value and Flavour Ratio. Participants will profile supplied extra virgin olive oils using the Single and Advanced Savourgram© and calculate Flavour Values and Ratios. |
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1.00pm-2.00pm |
Lunch |
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2.00pm-4.00pm |
Group Work Profiling Participants’ Extra Virgin Olive Oils and Calculating Flavour Value and Ratios. Participants will work in pairs or groups to profile their own extra virgin olive oils and develop Savourgram© workbooks of a series of profiles for ease of comparison. |
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4.00pm-5.00pm |
Group Discussion on;
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5.00pm-5.30pm |
Introduction to the ‘Aegis of Savantes’ The Aegis of Savantes has the purpose of providing non-financial support to design events which follow the ethos of Savantes and are organised by Members of the Savantes Register. For example: training programmes, team tasting competitions, culinary experiences, developing flavour descriptors for new markets. |
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5.30pm |
Day 1 Session Ends |
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Friday |
11 September |
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8.00am-9.30am |
Savantes Skills Test |
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10.00am-10.15am |
Welcome to Day 2 of Savantes |
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10.15am-11.15am |
Introduction to the Savourgram© Method of Profiling Extra Virgin Olive Oil Participants will profile three supplied extra virgin olive oils* with differing intensities and flavour profiles using the Single ‘Wave’ Savourgram© and compare results. *NB. The olive oils used will be different from those used on Day 1 |
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11.15am-11.30am |
Break |
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11.30am-1.00pm |
Profiling Extra Virgin Olive Oils using the Advanced Savourgram© and Calculating Flavour Value and Flavour Ratio. Participants will profile supplied extra virgin olive oils* using the Single and Advanced Savourgram© and calculate Flavour Values and Ratios. *NB. The olive oils used will be different from those used on Day 1 |
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1.00pm-2.00pm |
Lunch |
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2.00pm-4.00pm |
Group Work Profiling Participants’ Extra Virgin Olive Oils and Calculating Flavour Value and Ratios. Participants will work in pairs or groups to profile their own extra virgin olive oils and develop Savourgram© workbooks of a series of profiles for ease of comparison. |
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4.00pm-5.00pm |
Group Discussion on;
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4.00pm-5.00pm |
Group Discussion on the Use of the Savourgram© Method to Analyse and Record Profiles, Blend, Provide Analytical Services, Train Tasters, Communicate with Consumers, and Market Extra Virgin Olive Oils |
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5.00pm-5.30pm |
Introduction to the ‘Aegis of Savantes’ The Aegis of Savantes has the purpose of providing non-financial support to design events which follow the ethos of Savantes and are organised by Members of the Savantes Register. For example: training programmes, team tasting competitions, culinary experiences, developing flavour descriptors for new markets. |
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5.30 |
Day 2 Ends |
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