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Multisensory flavour perception

The course ‘Multisensory Flavour Perception’ includes theoretical approaches to the topic of flavour integration and how it applies to specialty coffee.

Course overview

The perception of flavour is perhaps the most multisensory of our everyday experiences. The latest research by neuroscientists increasingly reveals how the combination of gustatory, olfactory, and trigeminal stimuli gives rise to our flavour experiences. The course will introduce the main scientific concepts on flavour perception and will present the latest research findings on how multisensory integration influences the coffee drinking experience.

To see the FULL CONTENT, please click on "See Scheduled Course".


  • Understand how the senses contribute to flavour perception
  • Understand how memory and emotion contribute to flavour experience

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