- Author: Kathy Keatley Garvey
In this case, "all systems are sweet."
The three-day certificate course covers "everything in the world of honey," says director Amina Harris. It takes place from 9 a.m. to 5 p.m. each day in the RMI Sensory Building.
Attendees will taste, discuss and analyze approximately 40 varieties of honey from across the globe to hearing the latest in bee sting allergy research, Harris says. "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."
Joyce Schlachter, director of Food Safety and Quality, Crockett Honey, Tempe, Arizona. She worked in the honey business for 12 years. She audits honey processing facilities in foreign countries, and works with U.S. authorities, including Customs and Border Patrol in identifying fraudulent honey shippers.
Amy Myrdal Miller, nutritionist and owner of Farmer's Daughter Consulting, Sacramento. She 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.
Chef Mani Niall of Mani's Test Kitchen "Baker of the Stars." Niall is a professional baker and the author of two cookbooks, "Sweet and Natural Baking" and "Covered in Honey." Mani has traveled the U.S. and Japan, presenting varietal honey cooking demos for culinary students for the National Honey Board.
Orietta Gianjorio, member of the Italian Register of Experts in the Sensory Analysis of Honey. She is a professional taster, sommelier, and international judge of wine, olive oil, chocolate and honey. She launched her career in sensory evaluation 18 years ago at the Italian Sommelier Association.
Among the other instructors:
- Suzanne Teuber, M.D., a UC Davis professor in the Department of Medicine, who focuses on allergies
- Hildegarde Heymann, a world-renowned professor of sensory science, will explain exactly how our sensory apparatus works. (See more)
The introductory course uses sensory evaluation tools and methods to educate participants in the nuances of varietal honey, Harris says. Students will learn about methods of evaluation, stands and quality in this certificate program. It's geared 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.
Extension apiculturist Elina Lastro Niño of the UC Davis Department of Entomology and Nematology faculty and director of the California Master Beekeeper Program, will provide an update on UC Davis bee research from 11:30 a.m. to 12:15 p.m. on Friday. (See program)
A few openings remain. The fee is $799 for the three-day course.Contact Amina Harris at email@example.com for more information.