Howwell do you know your honeys?

JULY 13 – 16, 2020

Anybodycan attend the course

The goal of the course is to increase awareness and expertise in honey and to provide participants with a methodology that enables them to assess the quality and the variety of honeys. For beekeepers and packagers, it is useful for correct labelling according to EU regulations, better product presentation and for honey lovers in general, for better selection and appreciation of honey

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.

TIME: 9:00 am – 6:00 pm
LOCATION: Hilton Garden Inn hotel Heathrow-London
COST: £750 per person


July 13, 2020

MORNING 9,30-13

  • Introduction to the course, presentation of speakers and participants
  • Sensory analysis: general criteria, elements of sensory physiology, the environment, the materials, and individual variations
  • *4 basic taste trials, checking the limits of individual sensory perception
  • *Perception of flavour, aroma and other chemical perceptions
  • The Honey wheel(s)

AFTERNOON 14,30-18

  • *Olfactory trials to recognize common odours
  • *Olfactory trials on unifloral honey samples (memorization)
  • Honey origin & composition.
  • Discussion

July 14, 2020

MORNING 9.30-13

  • The tasting technique
  • *Tasting of 17 single origin honey samples: description and memorizing of olfactory and gustative characteristics
  • Honey properties, nutritional properties and its use in the kitchen

AFTERNOON 14.30-18

  • *Olfactory trials to recognize unifloral honey samples
  • *Tasting of crystallized honey samples (with different structures)
  • Crystalization in honey: natural process vs technology.
  • Discussion

July 15, 2020

MORNING 9.30-13

  • *Tasting of 17 single origin honey samples: description and memorizing of olfactory and gustative characteristics
  • Defective honeys: origin of the most common ones
  • *Tasting of defective honeys

AFTERNOON 14.30-18

  • *Trials to recognize the unifloral honey samples
  • Honey Lab Analysis for market assessment.
  • *Triangular discriminatory tests (2)

July 16, 2020

MORNING 9.30-13

  • Honey, Regulation and Labelling
  • *Trials to recognize the unifloral honey samples in a blending
  • *Triangular discriminatory tests (3)

AFTERNOON 14.30-18

  • Possible usage of the sensory analysis
  • Evaluation methods (evaluation forms)
  • * Evaluation trials on honey provided by the participants
  • * Mock honey contest
  • Conclusion of the course and distribution of the participation certificates

(*) Tasting exercises

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.


To enroll, fill out the form you find HERE

Please note, for multiple registrations fill out one form for each person.


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):

  • Citrus (Citrus spp.)
  • Dandelion (Taraxacum officinale)
  • False acacia (Robinia pseudoacacia)
  • French honeysuckle (Hedysarum coronarium)
  • Gum tree (Eucalyptus spp.)
  • Honeydew honeys
  • Lime (Tilia spp.)
  • Rape (Brassica napus)
  • Rhododendron (Rhododendron spp.)
  • Strawberry tree (Arbutus unedo)
  • Sunflower (Helianthus annus)
  • Sweet chestnut (Castanea sativa)
  • Thistle (Galactites tomentosa)
  • Thyme (Thymus capitatus)


  • to become more aware of your senses learning how to identify 7 basic aromas and flavour families in honey.
  • to write detailed tasting notes using the honey aroma and flavour wheel, brush up on the composition and physical properties of honey.
  • to enrich your vocabulary for describing honey through descriptors.
  • the difference between taste and flavour through sensory exercises.
  • to recognize the flavours of honey and train your honey palette.
  • to taste and learn about 15 important honeys and their floral sources.
  • to understand the how’s and why’s of crystallization, and how to evaluate its qualities.
  • about the causes of defects in honey and how to avoid them.
  • how to use a chart for honey assessment.
  • how to handle, treat and store honey for a better presentation.
  • the rules for honey labelling and marketing.
  • how to use your knowledge to confidently pair honey with cheeses, wines and all ingredients to compliment sweet and savoury dishes.