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 September 12-13, 2020
Class hours are 9:00 am - 5:00 pm