MILAN – Don’t miss out on the next edition of Sensory Summit, taking place 18-19 February 2021 on Central European Time. Participants who register in 2020 will receive a ticket to the digital event, which includes an accompanying Sensory Experience Kit shipped to their door – guaranteed to arrive in time for the event.Sensory Experience Kits are now ready for shipping to 70 countries in Europe & Africa. Each kit features the necessary components for the hands-on sensory skills exercises tied to the talks at Sensory Summit, including curated coffee, flavor references, and equipment.
Experience the latest academic & industry research
This in-depth two-day conference for sensory professionals is designed to educate, inform and inspire. We are excited to welcome ten different researchers in different fields of sensory analysis to present topics ranging from the connection between sensory attributes and the price of auction coffees, to how to safely create and run tasting panels during the coronavirus, to the latest research on how packaging effects sensory perceptions.
Register here for the Sensory Summit
Sensory Summit: the Agenda
Sensory Summit is a two-day conference designed to educate, inform, and inspire the Specialty Coffee sensory professional.
- The Economics of Coffee Attributes: How Sensory and Other Attributes Drive Coffee Price – Dr. Norbert Wilson
- Expanding the “Slow Coffee” Segment using Neuroscience – Dr. Fabiana Carvalho
- Consumer-Driven Product Optimization and Innovation – Dr. Jean-Xavier Guinard
- Purity and Process: What Does ‘Pure’ Coffee Taste Like? – Dr. Mario Fernandez
- Not Just a Pick-me-up: Reimagining the Coffee Experience to Promote Flexible Thinking – Dr. Qian Janice Wang
- Bitterness in Coffee – Always a Bitter Cup? – Dr. Sara Marquart
- Descriptive Cupping: Methodology and Applications – Nancy Córdoba
- Using Science to Change the Way We Brew Coffee – Dr. Bill Ristenpart
- Panels in Practice: How Coffee Companies Can Use Sensory Descriptive Analysis In Times of Covid-19 And Beyond – Olivia Auell
- The Science of Coffee Freshness – Dr. Samo Smrke
- Bonus: Talking About Flavors Online: Describing Coffee (and Wine) – Dr. Ilja Croijmans
