Exchange of expert knowledge about coffee sensory
Inspiring and worthwhile: 130 coffee experts and enthusiasts from 65 companies were part of the online conference “Sensory Science Update”.
Their aim: Expanding their knowledge about this many-faceted field. In this context, seven lectures offered seven insights into the latest findings and studies about the sensory perception of coffee.
We would like to thank the eight lecturers for their profound input and our participants for the positive response and feedback.
“Multisensory perception of coffee”
“The sensory relevance of grinding technology”
“Why water can make or break your coffee”
“Online coffee learning with practical assessment: A study of roast defects and staling of coffee”
“The New Wave in Specialty Coffee and its Implications on the SCA Sensory Cupping Protocol”
“Sensory and Chemical Underpinnings of Coffee Body”
“Will AI enabled prediction of sensory quality in green coffee beans catalyze a digital revolution in Coffee?”
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