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The Coffee Sensorium

The science of multisensory perception of flavour applied to the world of coffee

The Coffee Sensorium

The Coffee Sensorium

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.

Acidity and Bitterness
Acidity and Bitterness

The course ‘Acidity and Bitterness’ will focus on these two taste qualities...

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Chemistry of Roasting
Chemistry of Roasting

The course ‘Chemistry of Roasting’ aims to present the physicochemical...

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Coffee Extraction Kinetics
Coffee Extraction Kinetics

The course 'Coffee Extraction Kinetics' aims at discussing the...

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Mouthfeel in beverages
Mouthfeel in beverages

In addition to taste and retronasal olfaction, the oral tactile sensations...

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Multisensory Marketing and Specialty Coffee
Multisensory Marketing and Specialty Coffee

The course ‘Multisensory Marketing and Specialty Coffee’ addresses...

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Multisensory flavour perception
Multisensory flavour perception

The course ‘Multisensory Flavour Perception’ includes theoretical...

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Olfaction: Perception and Language
Olfaction: Perception and Language

Olfactory language refers to language associated with the sense of smell....

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The Complete selection of Coffee Sensorium courses
The Complete selection of Coffee Sensorium courses

Register for the complete Coffee Sensorium suite of courses for a...

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Other Courses

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