To mark World Olive Day on November 26, the Near East University Faculty of Agriculture, Food Engineering Department organized an “Olive Oil Sensory Analysis Workshop” aimed at raising awareness about olive oil quality and production. The workshop, held at the Herbarium and Natural History Museum, brought together representatives from the public, civil society organizations, producers, academicians, and students to explore the sensory properties of olive oil and its cultural and economic significance.

The event featured tastings and analyses led by Assoc. Prof. Dr. Şebnem Güler, who examined various olive oils produced in Northern Cyprus. She emphasized that sensory analysis is vital for evaluating quality, meeting international standards, and enhancing production processes. “Olive oil production is not just agriculture; it is part of our cultural heritage. Sensory analysis plays a critical role in preserving and improving this legacy,” Dr. Güler stated.

The workshop was moderated by Prof. Dr. Özge Özden, Dean of the Faculty of Agriculture, with notable speakers including Dr. Mehmet Güler, President of Adana Olive Production and Marketing Cooperative (ZEYKOOP). Dr. Güler highlighted the economic and social importance of olive oil production and called for greater collaboration to strengthen the position of producers in Turkey and Northern Cyprus in the global market.

ZMO President Erkut Uluçam praised the workshop’s role in fostering university-sector collaboration and advancing innovative approaches to olive and olive oil production. Participants gained hands-on knowledge of sensory analysis techniques, learning how to assess the positive and negative attributes of olive oil from production to consumption.

More Information: https://neu.edu.tr/the-sensory-analysis-process-in-olive-oil-was-discussed-with-experts-sector-representatives-and-producers-at-a-workshop-held-at-near-east-university/?lang=en