Tasting in the Dark: Wine Tasting and An Exploration Of Senses
Henry “Hoby” Wedler, Chemistry PhD Student (Bio)
The Science Behind the New SCAA Flavor Wheel
Emma Sage, SCAA Science Manager and Molly Spencer, UC Davis Graduate Student
Using Sensory Techniques in Product Development and Quality Assessment
Dorothea K. Hescock, Total Quality Assurance Manager, Massimo Zanetti Beverage USA and Maya Zunita, Ph.D, S&D Coffee and Tea
Extraction For Specific Sensory Attributes In Coffee
Rusty Angel, BUNN Corp.
Who Is This Event Designed For
Sensory Summit was designed with the advanced coffee professional in mind. Attendees will include experienced Coffee Buyers, Coffee Tasters, directors of Coffee, master Roasters, Coffee Teachers and Business Owners.
What Should I Expect
Attendees can expect an intensive, applied program for advanced coffee professionals rooted in scientific inquiry and direct and practical application to multiple coffee professions.
Sensory Summit will include two SCAA Pathway style classes and class materials will be emailed prior to the event in preparation for the pathway style class being given. Those who attend the class Extraction for Specific Sensory Attributes will be given all the class credits (CP151-152, CP158 & CP255) of the Golden Cup Technician Certificate, and those who turn in completed class materials will be given the credit for the Golden Cup Practical Exam. Those who attend Taste Testing for Production will be given class credits GE103 and GE304. Please note that all Pathway Certificates require completion of the Foundations of Coffee Classes in order to complete the credential. For more information on the program requirements, please contact the SCAA Education Manager at firstname.lastname@example.org
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