Professional Certificate in Coffee Sensory Science
-- ViewingNowThe Professional Certificate in Coffee Sensory Science is a comprehensive course designed to enhance learners' understanding of coffee's sensory aspects and their evaluation. This course is critical for coffee professionals seeking to sharpen their sensory skills and advance their careers in the coffee industry.
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โข Coffee Sensory Science Fundamentals: Introduction to the principles and methodologies of sensory science as it applies to coffee, including the perception and evaluation of taste, aroma, and texture.
โข Coffee Processing and Sensory Impact: Examination of how coffee processing methods impact the sensory profile of coffee, from bean to cup.
โข Green Coffee Sensory Evaluation: Analysis of the sensory characteristics of green coffee, including defects and quality assessment.
โข Roasted Coffee Sensory Evaluation: Evaluation of the sensory characteristics of roasted coffee, including the impact of roast level and origin on flavor, aroma, and body.
โข Coffee Cupping and Sensory Analysis: Mastery of coffee cupping techniques and sensory analysis, with a focus on identifying and describing coffee flavors, aromas, and textures.
โข Sensory Data Analysis and Interpretation: Understanding of statistical methods and tools for sensory data analysis, including descriptive analysis, discrimination testing, and consumer testing.
โข Sensory Quality Control and Assurance in Coffee Production: Implementation of sensory quality control and assurance programs in coffee production, from sourcing to roasting and packaging.
โข Sensory Marketing and Consumer Preferences in Coffee: Exploration of the role of sensory science in coffee marketing, including consumer preferences, sensory branding, and product development.
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