To enable the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee. Students be introduced to various testing methods including triangle in/out and they will progress in their calibration of the SCA form. Students will examine basic requirements for
developing a sensory program at their place of employment.
Course is scheduled for March 28-30, 2019
Class hours are 9:00 am - 6:00 pm