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Dr.Wedler

Tasting in the Dark: Wine Tasting and An Exploration Of Senses

Henry “Hoby” Wedler, Chemistry PhD Student (Bio)

Exploring The Honey Flavor Wheel And World Of Honey

Amina Harris (Additional Info)

 

Understanding Chemical Engineering Principles Of Coffee Roasting And Brewing

Dr. William Ristenpart (Bio) And Dr. Tonya Kuhl  (Bio)

Using Sensory Science To Measure Consumer Preferences

Dr. Jean-Xavier Guinard (Bio)

 

Product Development & Food Technology: From Concept To Product

 Dr. Charlotte Biltekoff (Bio) And Dr. Matt Lange  (Bio)

 
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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.

 
 
  Beer and Coffee: Learning from One Another Dr. Charles Bamforth, UC Davis Professor in Food Science & Technology as the Anheuser-Busch Professor of Malting and Brewing Sciences (Bio)

 

Beer and Coffee: Learning from One Another

Dr. Charles Bamforth, UC Davis Professor in Food Science & Technology as the Anheuser-Busch Professor of Malting and Brewing Sciences (Bio)

Understanding Chemical Engineering Principles Of Coffee Roasting And Brewing Dr. William Ristenpart (Bio)

Understanding Chemical Engineering Principles Of Coffee Roasting And Brewing

Dr. William Ristenpart (Bio)


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.

 

Education Credits

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 irevi@scaa.org

 

THANK YOU TO OUR SPONSORS