讲座编号：jz-yjsb-2017-y011
讲座问题：Evaluation of the quality of olive oils
主 讲 人：Charles F. Shoemaker 教授 University of California
讲座时间：2017年3月27日（周一）上午09：00
讲座所在：阜成路西校区教三楼314室
加入工具：在读研究生、留学生博士硕士以及相关学科西席
主理单位：研究生院
承办单位：食物学院
主讲人简介：
Charles Shoemaker is a professor of food chemistry at University of California, Davis
His interests have been in the chemical and structural analysis of various food systems.
主讲内容：
1. The UC Davis Olive Oil Chemistry Laboratory collaborated with the Australian Oils Research Laboratory to evaluate the quality of extra virgin olive oils sold on retail shelves in California.
2. The oils based on standards and testing methods established by the International Olive Council (IOC) and United States Department of Agriculture (USDA), as well as several newer standards and testing methods adopted in Germany and Australia.
3. These latter tests were adopted to help detect the adulteration of extra virgin olive oils with refined olive oils.