SCA Sensory Professional

This 3-day course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner for managerial job functions in the sensory evaluation of coffee and related products.

In this interactive course, learners gain alignment with industry coffee and sensory standards; learn about the implementation of sensory evaluation in a coffee business; acquire the skills required to start identifying and evaluating qualities in specialty green coffee; and demonstrate how to accurately measure and describe coffee beverage characteristics.

Participants will learn how to generate repeatable and methodical sensory measurements of coffee, along with interpretation of those results. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.

SENSORY OVERVIEW

Importance of Sensory Analysis.

PHYSIOLOGY AND SENSORY ATTRIBUTES

Chain of Sensory Perception, Sensation and Perception, Impact of Stimuli Interactions on Perception, Thresholds and Sensitivity.

BIAS & ERROR

Psychological Based Biases, Mitigation of Bias in Sensory Evaluation.

SCA FLAVOR WHEEL & WCR LEXICON

Application and Taxonomy.

GUSTATORY ATTRIBUTES IN COFFEE

Rank Intensity of Gustatory Attributes, Distinguish Differences in Quality of Attributes, Applied to Coffee.

MOUTHFEEL IN COFFEE

POSITIVE AND NEGATIVE ATTRIBUTES IN COFFEE

Cultural Perceptions of Flavors, Distinguishing and Assessing Value in Flavor Attributes, Common Negative Attributes.

SENSORY DESCRIPTIVE PROFILING

Basics and Sensory Descriptive Methods, Analyzing Data and Interpreting Results.

APPLYING SCA CUPPING PROTOCOL

SCA Cupping Protocol Review and Application, Processing Considerations with SCA Cupping Form, SCA Cupping Calibration.

SENSORY PANELS & CALIBRATION APPLIED

Objective Sensory Evaluation, Preparing A Training Program, Sensory Panel Performance, Health and Welfare.

SHELF LIFE, CONSUMER TESTING AND NEW PRODUCT DEVELOPMENT

Plan for Sensory Testing Design.

CLASS CAPACITY: 24 students

SCA course certificate is included in the class cost.

ATTEND MORE, SAVE MORE! Receive a 10% discount when you purchase 2 or more SCA courses at the RNY Lab.  Discount automatically applied at checkout, no code necessary.

After placing your ticket order with The Lab, please visit the SCA website and create a Learner ID using the same e-mail enrolled with Royal NY. Please follow the link below for instructions. 

https://specialtycoffee.my.site.com/s/communityloginwizard

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot. All purchased class credits will transfer to a future class at RNY. RNY reserves the right to cancel or reschedule classes, as necessary. If a class is cancelled or rescheduled RNY will refund cost of class only.