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Fabiana Mesquita De Carvalho

Neuroscientist
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Fabiana Mesquita De Carvalho

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Mi presento

Fabiana Carvalho is a Brazilian neuroscientist who received her MSc in Biochemistry and her PhD in Psychobiology studying neural processes of perception and memory. She has also worked as a postdoctoral researcher on a project investigating sensory perception as an anticipatory and constructive process instead of a mere passive and reactive process.

She is currently a collaborating researcher at the University of Campinas, Brazil. Her research project “The Coffee Sensorium” is focused on understanding multisensory flavour perception. She is interested in scrutinizing the influence of extrinsic factors (that is, ambiance factors) on the expectation and perception of flavour in specialty coffee. This research project has been conducted in collaboration with Prof Charles Spence at University of Oxford, UK.

Esperienza di insegnamento

Biochemistry (Molecular and Cellular)

2002-2003
Undergradute (Biological Sciences)

The lecture course aimed at the structure, metabolism, and biochemical function of major macromolecules (proteins, carbohydrates, lipids, and nucleic acids) Bioenergetics, enzyme kinetics, cell signalling, and regulation were presented at the molecular level The lecture was part of the undergraduate program in Biological Sciences of the Faculty of Biology and Environmental Sciences, Brazil

The Science of Flavour Perception

2016-2020
Advanced

This course aims at shedding light to the science behind flavour perception Perception of flavour is a complex, integrated response incorporating taste, aroma, texture and chemesthesis The course consists of lectures and practical classes to provide both theoretical and sensory experiences to achieve a better understanding of the construct ‘flavour’ This is an independent course (not associated to an academic program)

Cognitive Neuroscience

2018-2020
Graduate (Psychology)

The lecture course explores the cognitive and neural processes that support perception, attention, memory, language, emotion, and social interaction It introduces basic neuroanatomy and neurophysiology, functional imaging techniques, and behavioural measures of cognition It discusses methods and results from behavioural/experimental studies on the neural bases of cognition This lecture is part of the graduate program in Neuropsychology of the Pontifical Catholic University, Brazil

Upcoming courses I am training

Coffee tasters flavour wheel

Online
03/04/2022
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Aromas in coffee: Perception and Language

Online
03/07/2021
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Aromas in coffee: Perception and Language

Online
04/12/2021
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The complete selection of Coffee Sensorium courses

Online
05/03/2022
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The complete selection of Coffee Sensorium courses

Online
06/11/2021
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Multisensory flavour perception

Online
06/11/2021
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The complete selection of Coffee Sensorium courses

Online
08/06/2021
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Acidity in coffee

Online
09/04/2022
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Mouthfeel in beverages

Online
10/04/2022
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Coffee Sensorium new courses bundle: without sensory kit

CKH Online
10/10/2022
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Acidity in coffee

Online
10/7/2021
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Mouthfeel in beverages

Online
11/07/2021
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Acidity in coffee

Online
11/12/2021
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Multisensory flavour perception

Online
12/03/2022
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Multisensory flavour perception

Online
12/06/2021
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Not Just Fresh: Expanding Our Concept of Functional Packaging

12/09/2022
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Mouthfeel in beverages

Online
12/12/2021
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How to communicate specialty coffee to the consumer

Online
15/10/2022
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Coffee Sensorium new courses bundle

Online
15/10/2022
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Coffee Sensorium new courses bundle: without sensory kit

Online
15/10/2022
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Coffee Extraction Kinetics

Online
19/03/2022
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MULTISENSORY FLAVOUR PERCEPTION: THEORY AND PRACTICE

CKH Online
19/05/2022
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Multisensory Marketing and Specialty Coffee

Online
20/11/2021
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How to create a multisensory experience in ecommerce

Online
22/10/2022
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Aromas in coffee: Perception and Language

Online
26/03/2022
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Multisensory Marketing and Specialty Coffee

Online
26/06/2021
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Coffee Extraction Kinetics

Online
27/06/2021
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Coffee Extraction Kinetics

Online
27/11/2021
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How to improve your sensory skills

Online
29/10/2022
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How to improve your sensory skills: lecture only

Online
29/10/2022
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Esperienza professionale

Postdoctoral researcher

2010-2013
@ King's College London, UK

Use of neuroimaging, behavioral, and genetics methods to investigate perceptual anomalies and misrepresentations (eg, hallucinations)

Postdoctoral researcher

2015-2017
@ University of Sao Paulo, Brazil

Theoretical approach to the "Predictive Processing" theory in order to understand how the magnitude of the prediction error (surprise) would affect perception Use of behavioural methods to investigate whether/how product-extrinsic factors (eg, cups, packaging, music) would affect expectation and/or perception of specialty coffee by experts and consumers

Collaborating researcher

2018-Present
@ University of Campinas

Use of behavioural methods to investigate whether/how product-extrinsic factors (eg, packaging, music) would affect expectation and/or perception of specialty coffee and bean-to-bar chocolate

Education

Psychobiology (PhD)

University of Sao Paulo, Brazil 10 maggio 2010

Psychobiology (PhD)

University of Glasgow, UK 30 aprile 2009

Cellular Biochemistry (MSc)

Federal University of Minas Gerais, Brazil 16 dicembre 2004

Biological Sciences

Federal University of Minas Gerais, Brazil 1 giugno 2001

Certifications

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Completed Courses

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Esperienza tecnica

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Interessi e passioni sul caffè

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