Honey Sensory Analysis Course – Level III – Organized by CREA – AA – Bologna
General information
Course Coordinator: Dr G.L. Marcazzan
Location: Bologna at CREA – Agriculture and Environment Research Center – Via di Saliceto, 80
Date: November 30 to December 2, 2026
Cost: 330 euros
Instructors: Gian Luigi Marcazzan – Raffaele Dall’Olio
Registration: Fill out this “form” to register. You will then receive a request to confirm your participation and payment instructions. Only 20 spots are available; the form will indicate how many people have registered before you. If the maximum number (20) has already been reached, I recommend registering anyway; you will be contacted if any spots become available.
Registration confirmation – you will receive an email asking you to confirm
Upon confirmation, you must send a copy (scan or photo) of your certificates of attendance for the Level I and Level II courses — which are prerequisites for the exam course (Level III) — or relevant information (date and location of the course) to the email address albomiele.api@crea.gov.it so that the administrative office can verify your eligibility.
Payment Methods
Please wait for the official payment notice before proceeding with the payment.
Bank Transfer Details
Bank: BNL – Rome Branch
Address: Via San Nicola da Tolentino 67, 00187 Rome
Account Number: 218660
ABI: 1005
CAB: 3382
IBAN: IT19S0100503382000000218660
Account Holder:
Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria
Payment Description (Mandatory)
“Payment for Honey Sensory Analysis Course – Level III CREA-AA BOL – First Name Last Name of the student – month and year of the course”
Details
Honey Sensory Analysis Course
Level III
Bologna, Via di Saliceto, 80 – At CREA-Center for Agricultural and Environmental Research
Admission to this course is only granted after completing the Level II Honey Sensory Analysis Course at least 3 months prior.
Goals
To refine the repertoire of sensory information and select participants for registration in the National Register of Experts in Honey Sensory Analysis
Course Format
The course is designed for a small number of participants and lasts 21 hours. It consists primarily of practical tests and tasting exercises aimed at selecting participants based on their performance (memory of the olfactory and gustatory characteristics of the main italian single-flower honeys, ability to distinguish between them, descriptive skills, and knowledge of the theoretical information covered in previous modules).
Course Content
- Review of 18 single-flower honeys;
Evaluated tests for registration in the National Register:
-
Sensory Evaluation Test Plan (Honey Analysis)
- Identification Tests
- 2 olfactory identification tests (8 samples each)
- 2 olfactory + gustatory identification tests (12 samples each)
- 1 test for identifying blended monofloral honeys (6 samples)
- Discriminative Tests
- 8 triangular tests (each test presents 3 samples, where 2 are identical and 1 is different)
- 2 ranking tests (samples ordered based on intensity or a specific attribute)
- Descriptive Analysis
- 1 descriptive test (6 samples) (detailed sensory profiling: aspect, odour, aroma, taste, texture, etc.)
- Theoretical Knowledge
- 1 multiple-choice test (18 questions)
You can download the program here: PROGRAM III LEVEL
The performance of the trainees is assessed for each test. Trainees who have achieved a certain level of performance (see TECHNICAL REGULATIONS – Art. 2) may submit an application for registration in the Register.
Here is the method for test evaluation and the minimum score to reach: EVALUATION OF TESTS