Specialty Coffee Association (SCA) has announced that a Sensory Summit will be its first event of the 2020 Sensory Program and will run from 30 January to 1 February 2020.
The two-day conference is designed to educate, inform, and inspire specialty coffee sensory professionals. It will return to the purpose-built Sensory Theatre, inside the Robert Mondavi Institute, at the UC Davis in the United States.
Academics and coffee professionals will present at the event, focusing on research in extraction, post-harvest processing, fermentation, green coffee defects, multisensory perception, and consumer preferences.
Seminars and workshops over the two days will include direct sensory experiences, such as tasting and smelling.
Confirmed speakers include:
• Professors Jean-Xavier Guinard and William D. Ristenpart of the UC Davis Coffee Center
• Research Scientists Sophia Zhang and Florac De Bruyn
• Post-doctoral Fellow Molly Spencer
• Post-doctoral Researcher Fabiana Carvalho
• Graduate Student Researchers Mackenzie Batali, Andrew Cotter, and Sarah Yeager
Probat is sponsoring the Sensory Summit. Registration is limited to 100 attendees and is now open.
For more information, visit sensorysummitus.coffee
