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.
Developing and supporting coffee professionals
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