The 90-minute workshop is intended for anyone who wants to find out basic information about one of the key techniques for determining the botanical origin of honey, its proper labeling for placing on the market and what affects positive and negative phenomena in the sensory characteristics of honey.

The workshop will cover topics such as:

    • basic techniques and conditions of tasting honey,

    • tasting some specific varieties – a specific dictionary for the descriptive properties of honey,

    • the basics of the intensity classification test – flaws in the sensory properties of honey,

    • filling out examples of assessment sheets based on sensory description of the virtues and flaws of honey

Upon completion of the workshop, participants will complete a short test and receive a certificate of participation

The workshop is led by: Assoc. prof. dr. sc. Dražen Lušić, B.Sc. sanit. ing., Faculty of Medicine, University of Rijeka.

About the workshop leader:

Assoc. Prof. Dr. Sc. Drazen Lušić,
B.sc.. sanit. Ing.

Assoc. prof. dr. sc. Dražen Lušić, B.Sc. sanit. ing., he is employed at the Faculty of Medicine of the University of Rijeka and at the Faculty of Health Studies of the University of Rijeka. Furthermore, he has many years of experience in the field of ensuring the safety, quality and authenticity of Croatian honey species. He is a sensory analyst of honey and president of the Croatian Association of Sensory Honey Analysts (HUSAM). He is also president of the International Honey Commission (IHC).

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