SESSION TOPICS

 

Nature vs. nurture: Understanding how coffee varieties are affected by their environment in the WCR International Multilocation Variety Trial
Nature and nurture interact in complex ways to determine human health and the human experience. The same is true of coffee. Coffee’s genetics (it’s “nature”) define what’s possible for a given plant: what it is capable of tasting like or its tolerance to disease, heat, or drought. Meanwhile, the environment (it’s “nurture”) in which coffee is grown can substantially alter how the plant performs. Two plants with identical genetics grown in two different places might taste or behave dramatically different. In this session, World Coffee Research will describe a major global trial underway that is designed to understand more about coffee’s GxE interaction. Attendees will learn how the organization plans to use the trial data to inform future breeding efforts and also have a chance to experience coffee GxE in the cup.

Applied Sensory Science and Consumer Research Principles
This session will provide a deeper understanding of sensory science principles and how to employ them effectively. Industry cupping protocol and sensory science approaches will be compared in light of their history, purpose, and methodology. Topics include the principles and central dogma of sensory science, the types of sensory testing, and an in-depth exploration of consumer testing (market segmentation, psychographics, and preference mapping). Receive practical tips on crafting sensory protocols that fit your objective.

Flavour Science – exploring flavour chemistry to compare and contrast tastes between coffee and other beverages
The session explores the world of flavour, how human sensory perception of it is used as a quality control system within the beverage and coffee industry. Common topics discussed relate to the control and standardisation of sensory perception, via training, reference materials and calibration systems. The use of sensory panels within the beverage industry with examples of common flavours and off-notes experienced. Further discussion will focus on more detailed application of industry sensory systems such as product development and marketing. There will be an interactive element to the presentation with industry standardised flavour references provided to the audience to experience to deepen their understanding of sensory.

 

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Hanna Neuschwander
Nature vs. nurture: Understanding how coffee varieties are affected by their environment in the WCR International Multilocation Variety TrialSenior Designer, Breville

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Hanna Neuschwander is the director of communications for World Coffee Research, a global nonprofit that conducts agricultural R&D for coffee. Whether she’s explaining the impact of climate change to a room full of coffee roasters, or coffee genetics to a hedge fund trader, or coffee brewing to her mom, the intersection of coffee and science is her passion. She writes regularly and speaks globally about the future of coffee. She is the author of over 50 magazine articles on coffee, and of the book Left Coast Roast.

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Jean-Xavier Guinard
Applied Sensory Science and Consumer Research Principles

Professor, UC Davis

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Jean-Xavier Guinard is Professor of Sensory Science at the University of California, Davis. Trained as a food and agricultural engineer, he earned MS degrees in sensory physiology and in food science/enology and a PhD in microbiology. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages and other consumer products. He teaches undergraduate, graduate and extension courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide.

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Olivia Auell
Applied Sensory Science and Consumer Research Principles

Sensory Scientist II, Synergy Taste

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Olivia Auell is a Sensory Scientist at Synergy Flavors in Chicago, Illinois. She earned a Master’s in Food Science from the University of Minnesota and holds bachelor’s degrees in Biochemistry and Spanish. Her graduate research focused on coffee bitterness and multisensory phenomena. She has been involved in the specialty coffee industry in various capacities for a decade, and has consulted with the SCA for several events, including Re:co Symposium and Sensory Forum Korea. As a person familiar with both the specialty coffee industry and academic sensory science, she enjoys contributing to the ongoing conversation between the two.

 
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Spencer turer
Flavour Science – exploring flavour chemistry to compare and contrast tastes between coffee and other beverages

Vice President, Coffee Enterprises

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Spencer Turer is vice president of Coffee Enterprises, a coffee & tea testing laboratory and consulting business in Vermont. He earned degrees in Culinary Arts and Foodservice Management from Johnson & Wales University. Turer is a founding member of the Roasters Guild, a licensed Q grader, received the SCAA Outstanding Contributor to the Association Award, and earned the SCA Coffee Diploma. He is a respected writer and technical editor for industry publications, and is an active volunteer for the Specialty Coffee Association and the National Coffee Association USA.

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Dale smith
Flavour Science – exploring flavour chemistry to compare and contrast tastes between coffee and other beverages

Technical Director, FlavorActiV

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Dale Smith is FlavorActiV's Technical Director, responsible for all sensory products, GMP Flavour Standards, systems and development. Dale's prior background is in product development for the forensic market - nanotechnology based fingerprint powders - and as a Forensic Scientist in the United Kingdom. Specialising as a Fingerprint Development Expert and in the analysis of drugs of abuse.

 

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