Sensory Performance 20. March 2019
March 20, 2019 @ 10:00 am - 4:00 pm CET€1200
Sensory Performance Course: 12 weeks of sensory and cognitive training!
This extensive Sensory Performance course is designed to improve your sensory skills within just 12 weeks! The course consists of three sensory skill assessments at the venue (test 1, 2, 3) with six weeks of e-learning for you to do at home in between each test.
Included in the e-learning is an online training program where you train your sensory and cognitive skills 10 minutes per day. You just have to get online and follow the training instructions!
Most of the days the training will include taste and smell samples for you to detect. You will receive a small training kit after each test.
- Improve your sensory performance
- Explore your cupping skills
- Join intensive brain training: get better memory and attention
- Access to online training material
- Including sensory and brain training program
- Get your skills and improvement tested three times
- Personal feedback report after every test
- Understand your strengths and weaknesses
- Get a tailored training program
Prerequisites: No experience required.
Days: 1 day of screening test x 3.
|Test 1||Test 2||Test 3|
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.