The course is intended preferably for beekeepers and technicians, but also for other professionals who are in contact with honey (such as herbalists, nutritionists, dieticians, chefs or “foodies”), and all those who are eager to expand their knowledge of honey and learn how to use sensory analysis as a tool for quality assessment.
NOTE: Participants are welcome to bring their own honey to be tasted during the class
Please avoid the use of perfumes, body/hand lotions, aftershaves. If possible, do not smoke cigarettes and/or drink coffee in the hour forthcoming the event.
You will learn how honey is produced by bees and by beekeepers and all the hidden dangers honey production encounters.
You will test how sensitive your senses are and will improve your sensory discrimination capability.
You will taste more than 15 varieties of selected high quality Italian honey, and be trained to recognize defects in honey.
You will learn to detect the flavour profiles of honeys.
You will experience being a judge in a honey competition.
Honeys tasted will include (but are not limited to):