• Comprendere come i sensi contribuiscono alla percezione del sapore
• Comprendi come la memoria e le emozioni contribuiscono all'esperienza del gusto
• Sperimenta effetti crossmodali sulla percezione del sapore
• Essere in grado di applicare effetti cross-modali per migliorare le esperienze di percezione del gusto per i tuoi clienti e per te stesso

Location:

Scuola del Caffè, Ditta Artigianale, Firenze

Via Giosuè Carducci, 4, 50121 Firenze FI, Italy

Theoretical Lecture (9am – 12pm):

1) How do we gain information about properties of foods and drinks: Introducing the senses of gustation, olfaction, and oral somatosensation.

2) Perception as recognition: Bottom-up and top-down processing in the brain.

3) The sensory repertoire: Flavour perception as anticipation and expectation.

4) What does the colour red taste like: Multisensory integration, crossmodality, and the construction of the flavour experience by the brain.

5) Product intrinsic and extrinsic factors: The effect of cups, packaging, and consumption environment on coffee drinking experience.

Sensory Exercises and Demonstrations (1pm – 4pm)

1) Individual sensitivity to the basic tastes;

2) Effect of colours on the perception of basic tastes;

3) Demonstration of different qualities of mouthfeel (“body”) that can occur in coffee;

4) Oronasal demonstration: The metallic “taste”;

5) Demonstration of the effect of aromas on the perception of coffee overall flavour qualities;

6) The effect of extrinsic factors on the perception of coffee: Textures, sounds, and colours.

Lunch is included

Please note that VAT is chargeable on this course. The price, including VAT is 320 euro.