Learn about the chemistry of olive oil, the fraudulent activities of the industry, and the chemistry that determines the taste difference in different grades of olive oils. This will be a short presentation, followed by an olive oil tasting, led by Dr. Cameron Faustman, associate Dean of CAHNR.
Thursday, October 20, 2016 at 5:30 PM
Agricultural Biotechnology Laboratory, Conference Room 329
Hosted by UConn IFTSA & Food Science Club
Please RSVP before the event: https://goo.gl/forms/YwpjvqH4tW1UcAvW2
For more information, contact: UConn IFTSA at uconniftsa@gmail.com