SCA Sensory Skills Professional

Description

Introduction to Advanced Coffee Sensory Evaluation Course
This interactive course is designed for passionate individuals like you – coffee professionals seeking to refine their sensory skills, aspiring coffee quality managers, and anyone dedicated to mastering coffee sensory evaluation. This program equips you with the expertise and tools to excel in the world of coffee assessment, preparing you for managerial roles and ensuring you can make informed coffee decisions based on reliable sensory data. Note: Students must complete the SCA Intermediate course before joining this program.

– Master best practices in coffee sensory science.
– Learn to implement sensory programs in your coffee business.
– Gain the skills to identify and evaluate high-quality green coffee beans.
– Master the art of accurately measuring and describing coffee beverage characteristics.
– Learn to generate and interpret reliable sensory data for informed coffee decisions.

Course Overview:

Sensory Assessment Overview
– Sensory Assessment Review
– Sensory Assessment in the Coffee Industry

Physiology and Sensory Attributes
– Chain of Sensory Perception
– Sensation and Perception
– Impact of Stimuli Interactions on Perception
– Thresholds and Sensitivity
– Four Types of Thresholds

Bias & Error
– Psychologically Based Biases
– Influence of Personality and Attitude
– Mitigation of Bias in Sensory Assessment

SCA Flavor Wheel & WCR Lexicon
– Application and Taxonomy
– Development of the WCR Lexicon and Coffee Taster’s Flavor Wheel

Gustatory Attributes in Coffee
– Rank Intensity of Gustatory Attributes
– Distinguish Differences in Quality of Attributes Applied to Coffee

Mouthfeel in Coffee
– Assessing Attributes in Coffee
– Perceptions of Attributes
– Distinguishing and Assessing Value in Flavor Attributes
– Common Negative Attributes

Sensory Descriptive Profiling
– Basics and Sensory Descriptive Methods
– Analyzing Data and Interpreting Results

Applying SCA Cupping Protocol
– SCA Cupping Protocol
– Review and Application
– Processing Considerations with SCA Cupping Form
– SCA Descriptive Assessment

Sensory Panels & Calibration Applied
– Objective Sensory Evaluation
– Preparing A Training Program
– Sensory Panel Performance, Health and Welfare

Shelf Life, Consumer Testing and New Product Development
– Plan for Sensory Testing Design