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SCA SENSORY COURSES
SCA Sensory Foundation & Intermediate
Time: 4 Days (9:00AM - 5:30PM)
Gold Combo (Foundation + Intermediate): 18.800.000 VND
The Intermediate level is suitable if you are already working in the coffee industry and have a firm knowledge of the basic skills.
Course Aim: To enable the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out and they will progress in their calibration of the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.
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How We Perceive, Analyze, and Interpret - Generalities and Review
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Physiology and Sensory Attributes
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Triangular Test
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Running a Cupping Session and Cupping Form Calibration
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Cupping Systems in Use
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How to Set Up Sensory Program in Your Business and Sensory Applications - Equipment, Maintenance, and Staff
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Set Up Your Sensory Panel
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Application - Advantage and Limit of In/Out vs Descriptive for QC, NPD - Relation with Analytical
SCA Sensory Professional
Time: 3 Days (9:00AM - 5:30PM)
Fee: 21.800.000 VND
Platinum Combo (Foundation + Intermediate + Professional): 33.300.000 VND
The Professional level is suitable if you want to pursue specialist knowledge at a high level in Sensory Skills. Success at this level should indicate to employers competence to work as a Sensory Professional.
Course Aim:To align the student with industry coffee and sensory standards. To prepare them for running sensory evaluation in a coffee business. To acquire the skills required to start identifying and evaluating qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.
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How We Preceive, Analyze, and Interpret - Generalities and Review
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Physiology and Sensory Attributes
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Detecting Sensory Positive Qualities in Coffee
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Detecting Low Sensorial Qualities in Coffee - Defect and Taint
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Coffee Profiling - Descriptive vs Qualitative Analysis
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Running a Cupping Session and Tasting the Diversity of Coffee
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Sensory Panel and Calibration
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Cultivating a Professional Sensory Facility
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Application - Shelf Life, Consumer Testing, NPD
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