SCA Sensory Skills Professional

SCA Sensory Course (Professional) Schedule

• 22-24 กันยายน 2567
• 28-30 พฤศจิกายน 2567

Sensory Overview

1. Defining Sensory Analysis
2. Importance of Objective Sensory Analysis in the Coffee Industry

Physiology and Sensory Attributes

1. Chain of Sensory Perception
2. Sensation and Perception
3. Impact of stimuli Interactions on Perception
4. Thresholds and Sensitivity
5. Four Types of Thresholds

Bias and Error

1. Psychologically Based Biases
2. Influence of Personality and Attitude
3. Mitigation of Bias in Sensory evaluation

SCA Flavor Wheel and WCR Lexicon

1. WCR Lexicon and SCA Flavor Wheel Taxonomy
2. Development of the WCR Lexicon and SCA Flavor Wheel
3. Applying the WCR Lexicon and SCA Flavor Wheel

Gustatory Attributes in Coffee

1. Rank Intensity of Gustatory Attributes
2. Distinguish Differences in Quality of Attributes
3. Applied to Coffee

Mouthfeel in Coffee

1. Mouthfeel

Sensory Descriptive Profiling

1. Sensory Descriptive Profiling Basics
2. Sensory Descriptive Methods
3. Analyzing Data and Interpreting Results

Positive and Negative Attributes in Coffee

1. Cultural Perceptions of Flavors
2. Assessing Value in Flavor Attributes
3. Distinguishing Flavor Attributes
4. Common Negative Attributes

Applying SCA Cupping Protocol

1. Cupping Methodology Review
2. Applying the SCA Cupping Protocol

• Processing Considerations with SCA Cupping Form
• SCA Cupping Calibration

Sensory  Panels and Calibration Applied

1. Setting Up an Objective Sensory Panel in a Business
2. Preparing a Training Program
3. Sensory Panel Performance Check and Calibration
4. Health and Welfare of Panel Members

Application-Shelf Life, Consumer Testing and New Product Development

1. Determining Shelf Life
2. Consumer Testing
3. New Product Development
4. Plan for Sensory Testing Design

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