The Sensory Journey of Olive Oil: Olive Oil Tasting Workshop by the Food Club

The Üsküdar University Food Club introduced students to the production and quality processes of olive oil with its "Olive Oil Tasting Workshop" held on December 30, 2025. In the training led by Assoc. Prof. Dr. Yasin Özdemir, quality criteria and sensory analysis methods for olive oil were examined in a hands-on format with the participation of 76 students.

The Food Club, Üsküdar University’s society raising awareness of healthy living and food science, approached olive oil, described as the "liquid gold" of our culinary culture, from a scientific perspective. Held on December 30, 2025 at the Emir Nebi-1 Conference Hall of the Çarşı Campus, the workshop aimed to teach students the intricacies of olive oil production and sensory analysis techniques.

At the event, which opened with an expert presentation by our university faculty member Assoc. Prof. Dr. Yasin Özdemir, the farm-to-table production journey of olive oil and the critical factors determining its quality were explained in detail. In the practical stage that followed the theoretical session held on December 30, 2025, participants had the opportunity to experience a real tasting. Through aroma, taste, smell and defect analyses performed on different olive oil samples, students learned the key tips for identifying a high-quality olive oil.

Throughout the workshop, in which approximately 76 students actively participated, it was emphasized that olive oil is not just a food product but also has a complex chemical and sensory structure. By receiving professional guidance on how to use tasting glasses correctly and discover their sensory thresholds, students broadened their vision in the field of food analysis. Held in the atmosphere of the Emir Nebi-1 Conference Hall, this training created a productive platform where academic knowledge met practice.

Food Club officials stated that such workshops contribute to students’ professional competence and their identity as informed consumers. While changing participants’ perspective on olive oil, the event on December 30, 2025 once again highlighted the importance of food safety and quality control processes.

At the end of the program, Assoc. Prof. Dr. Yasin Özdemir was thanked for his contributions, followed by a group photo. Carried out under the Directorate of Health, Culture and Sports (HCS), this high-quality educational activity once again affirmed Üsküdar University’s multidimensional educational vision of preparing its students for life in every respect.