The science of multisensory perception of flavour applied to the world of coffee
The Coffee Sensorium is an education project by Fabiana Carvelho and Veronica Belchior. The courses are developed from scientific literature and make complex subjects understandable by those with a non-scientific background.
THE CHEMISTRY OF ROASTING: presents the physicochemical changes that take place during the coffee roasting process.
MULTISENSORY FLAVOUR PERCEPTION: theoretical approaches to the topic of flavour integration and how it applies to specialty coffee. The aim of the course is to address the contributions of the distinct senses to flavour perception as well as factors such as memory and emotion to flavour experience of specialty coffee.
The course ‘Acidity and Bitterness’ will focus on these two taste qualities...
Learn MoreOlfactory language refers to language associated with the sense of smell....
Learn MoreThe physical and chemical processes affecting coffee freshness in green and...
Learn MoreThe course ‘Chemistry of Roasting’ aims to present the physicochemical...
Learn MoreThe course Coffee Extraction Kinetics aims discusses the physicochemical...
Learn MoreLearn how to make the most of the coffee tasters flavour wheel to...
Learn MoreLearn how ‘Multisensory Flavour Perception’ applies to specialty coffee...
Learn MoreIn addition to taste and retronasal olfaction, the oral tactile sensations...
Learn MoreThe course ‘Multisensory Marketing and Specialty Coffee’ addresses...
Learn MoreThe course ‘Multisensory Flavour Perception’ includes theoretical...
Learn MoreRegister for the complete Coffee Sensorium suite of courses for a...
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