BECOME A HONEY SOMMELIER!
The internationally renowned Honey Sensory Training, delivered by Beesources Italy, is back in Dubai. This prestigious three-level program attracts a global audience, including chefs, culinary experts, food enthusiasts, and beekeepers.
This hands-on training offers a unique opportunity to refine your sensory skills through a dynamic blend of theory lessons, practical exercises, and honey pairing. Over four intensive days, participants will learn to accurately describe, analyze, and memorize the subtle nuances of honey’s flavor, aroma, and texture—perfect for those eager to deepen their expertise in honey evaluation.
Certificate accredited by the leading global entity
“Italian National Register of Experts in the Sensory Analysis of Honey”
MEET THE TRAINERS
Gian Luigi Marcazzan is a researcher and technical manager for honey quality control by chemical and sensory analysis at the Council for Agricultural Research and Economics (CREA) in Bologna, Italy for 26 years. He is the leader of the Honey Sensory group within the International Honey Commission, the leading organization to develop methods for honey quality evaluation. He is the President of the Italian Register of Experts in the Sensory Analysis of Honey with more than 25 years of experience as a teacher and professional honey taster. From 2008, Gian Luigi works as a panel leader for the international honey competition BioMiel. Gian Luigi studies the composition of royal jelly and propolis to open up the knowledge on the composition in order to characterize and control the quality. He is also a beekeeper and breeds bees for the production of swarms and honey.
Raffaele Dall’Olio is an internationally sought-after speaker at events like Apimondia and EurBee, Raffaele has also been a teacher and professional honey taster since 2005, serving as a panel leader for the Italian National Register of Experts in Sensory Analysis of Honey.He is a beekeeper and animal biologist with a master’s in honeybee pathogen diagnostics and expertise in artificial insemination of honeybee queens.
With over 10 years of experience in honeybee research, he focuses on genetic conservation, pathogen detection, and product quality. He is a member of COLOSS and RNSBB, with commercial experience managing 150 hives in Tuscany and working with Manuka honey in New Zealand.