Professional Certificate in Coffee Sensory Science

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The 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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AboutThisCourse

It covers essential topics like sensory evaluation, coffee cupping, taste and aroma perception, and quality control. The industry demand for skilled coffee sensory scientists is increasing, as consumers' expectations for high-quality coffee continue to rise. This course equips learners with the necessary skills and knowledge to meet this demand and excel in their careers. By the end of the course, learners will have developed a refined palate, a deep understanding of coffee sensory science, and the ability to evaluate coffee's quality and characteristics accurately. Overall, this Professional Certificate in Coffee Sensory Science course is a valuable investment for coffee professionals seeking to enhance their sensory skills, advance their careers, and contribute to the growing coffee industry.

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CourseDetails

• 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.
• Coffee Processing and Sensory Impact: Examination of how coffee processing methods impact the sensory profile of coffee, from bean to cup.
• Green Coffee Sensory Evaluation: Analysis of the sensory characteristics of green coffee, including defects and quality assessment.
• 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.
• 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.
• Sensory Data Analysis and Interpretation: Understanding of statistical methods and tools for sensory data analysis, including descriptive analysis, discrimination testing, and consumer testing.
• 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.
• 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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EntryRequirements

  • BasicUnderstandingSubject
  • ProficiencyEnglish
  • ComputerInternetAccess
  • BasicComputerSkills
  • DedicationCompleteCourse

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  • NotAccreditedRecognized
  • NotRegulatedAuthorized
  • ComplementaryFormalQualifications

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CourseFee

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FastTrack GBP £140
CompleteInOneMonth
AcceleratedLearningPath
  • ThreeFourHoursPerWeek
  • EarlyCertificateDelivery
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StandardMode GBP £90
CompleteInTwoMonths
FlexibleLearningPace
  • TwoThreeHoursPerWeek
  • RegularCertificateDelivery
  • OpenEnrollmentStartAnytime
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  • FullCourseAccess
  • DigitalCertificate
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PROFESSIONAL CERTIFICATE IN COFFEE SENSORY SCIENCE
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London School of International Business (LSIB)
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05 May 2025
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