Sensory Summit, the Specialty Coffee Association’s (SCA) event dedicated to sensory science and research, is going digital with a United States-based edition from 12 to 13 November 2020 and a Europe-based edition form 18 to 19 February 2021.
Building on the success of this year’s virtual Re:co Symposium, this cycle of Sensory Summit, presented in partnership with the Coffee Roasters Guild, will feature hands-on experiences shipped to all participant’s doors in a curated Sensory Kit, featuring coffees, equipment, and sensory references.
Both editions of Sensory Summit will feature ten speakers representing academic institutions and sensory firms. Speakers will present on a broad spectrum of topics, ranging from an economic analysis of the relationship between sensory attributes and coffee auction price to the neurological effects of tasting coffee.
In line with recent challenges faced by our industry, the event will also cover the value of sensory analysis panels for companies looking to enhance their quality control or revamp processes for COVID-19.
Some of these same topics and talks are being presented for the Korean audience at Sensory Forum Korea, presented in partnership with World Coffee Leaders Forum.
A virtual Sensory Summit brings the event to more countries than ever before, with shipping for the US-based event open to professionals in the US, Canada, and Mexico, and the European edition will have expanded countries added soon.
Fully-funded registrations are available to 25 coffee professionals who needed financial support to attend the US virtual event. Registration is limited and will close on October 30th for the US-based event.
For registration details and more information, visit the Sensory Summit website at sensorysummit.org
Speakers & Topics:
Norbert Wilson – Professor – Duke University
The Economics of Coffee Attributes: How Sensory and Other Attributes Drive Coffee Price
Quian Janice Wang – Assistant Professor – Aarhus University
Not Just a Pick-me-up: Reimagining the Coffee Experience to Promote Flexible Thinking
Olivia Auell – Sensory Scientist II – Synergy Flavors Panels in Practice: How Coffee Companies Can Use Sensory Descriptive Analysis
Mario Fernandez – Technical Director – Specialty Coffee Association
Purity and Process: What does ‘pure’ coffee taste like?
Bill Ristenpart – Professor – University of California, Davis
Using Science to Change the Way We Brew Coffee
Fabiana Carvalho – Postdoctoral Researcher – University of Campinas
Expanding the “Slow Coffee” Segment using Neuroscience
Ilja Croijmans – Post Doctoral Researcher – Utrecht University
Talking About Flavors Online: Describing Coffee (and Wine)
Nancy Córdoba – Ph.D. candidate – Universidad de La Sabana
Descriptive Cupping: Methodology and Applications
Samo Smrke – Scientific Associate – Coffee Excellence Center at the Zurich University of Applied Sciences (ZHAW) Zurich
The Science of Coffee Freshness
Sara Marquart – Scientific Associate – Coffee Excellence Center at the Zurich University of Applied Sciences (ZHAW) Zurich
Bitterness in Coffee – Always a bitter cup?