Sensory Intermediate Book

20.00 ex. vat

NEWS: We have moved the sale of our books to Amazon USAmazon UK and Amazon DE so we do not ship from our web shop anymore. If you wish to pick up a book during an SCA Roasting or Sensory Skill course, you can still purchase it at our web site and get it during the course.

Availability: In stock

SKU: 102 Category:

Advance your knowledge and skills in Sensory Evaluation for product development and quality control as well as teaching sensory skills. This book teaches you the principles of sensory science and methodology in a practical and palpable way. The main focus in this book is the use of discriminative testing for quality control as well as comprehensive theory within sensory physiology and psychology. It also teaches about how we are prone to several biases in our sensory evaluations and lastly it introduces using the SCA cupping form and protocol.

Ida Steen
1. edition, 2019
74 pages

ISBN: 9978-87-935-07-050

© CoffeeMind Press

Editor: Antony Watson, Adventures in Arabica
Graphic design: Mark Gry Christiansen

CoffeeMind Press
Hansstedvej 35
DK-2500 Valby

All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright holders. Exceptions are smaller extracts for reviews.

Weight 0.190 kg
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