SCA Sensory Skills Professional 17. December 2019
December 17 @ 10:00 am - December 20 @ 4:00 pm CET€1200
The aim of this course is to teach you to be a Sensory skills leader in a coffee business by raising your tasting skills to a professional level through the following learning areas:
- Becoming a Sensory skills leader and gaining and in-depth knowledge of the scientific background.
- Master the preparation protocol and understand of the methodology.
- Able to set up a panel and Sensory facilities.
- Learn where to apply Sensory: shelf life, NPD.
- Personal tasting skills on: Taints, SCAA Cupping, Profiling and Quality identification.
Please note that SCA requires a three-month gap between taking and passing an Intermediate level module and taking and passing the Professional level of the same module.
Days: 3 days training & 1 day certification.
The course provides you with the key information enabling you to pass your Sensory Skills Professional certification that consists of 4 practical exams and a written exam (35 questions – pass rate of 80% required). Successful students will be awarded 25 points towards the SCA Coffee Diploma.
It is recommended that students have been working for a minimum of two years in a position with exposure to sensory skills before taking this module.
SCA Sensory courses and Sensory performance
I am a passionate coffee scientist conducting consultancy and research.
As a consumer oriented coffee consultant, I advise cafés and roasteries about how to choose the right coffees for their consumer segment. Through one of our most innovative courses, Sensory Performance, I develop customized sensory training programs, where each individual participant will get their palates analyzed in order to gain insight to their weak spots, which will then be trained through an individual training program in order to ensure good quality control in roasteries. Also, as a part of continually developing the research practice within speciality coffee I supervise students carrying out coffee research projects at the University of Copenhagen.
In order to develop the sensory mechanisms of coffee, I undertake further investigation for the industry interested in sensory profiling. Based on this, I train professional coffee tasters in order to have an expert panel specialized in coffee to be used in future studies. As I have always been interested in the world of gastronomy, it seemed natural to me to study Gastronomy and Health at the University of Copenhagen. After graduating in September 2014 I gained employment as a sensory scientist in CoffeeMind.
During my studies I started a sensory project about coffee in cooperation with Morten, and for the first time I began to understand the amazing world of coffee. Coffee was something that I decided I wanted to develop a deeper understanding of, and therefore I chose to write my master's thesis about it. I investigated how the serving temperature influences the sensory experience of a cup of coffee. This was the beginning of my increasing interest in coffee.