MILAN – Sensory Summit, the only event in coffee dedicated to sensory science and research for sensory professionals, recently completed its first digital edition, with an US-based hybrid digital & physical event November 12-13, 2020. A Europe-based edition of the event will take place February 18-19, 2021, bringing the sensory skills training to life via the popular Sensory Kit, and increasing accessibility for the event. For the February 2021 edition based in CEST timezone, the Sensory Summit team has been working hard on logistics to expand the reach as far as possible, and we are happy to announce that registration is now open for the digital event + shipped kit to attendees in Europe and Africa.
Shipping is a complicated and changing situation due to COVID-19, so we are taking a multiple-zone approach, where we will guarantee shipping to all the countries listed below as long as the attendee registers in 2020. When 2021 begins, we will examine the most up-to-date logistics information and then implement a phased cut off of registration for attendees in different countries based on shipping zone, with shipping zone determined by the most current parcel delays.
Sensory Summit, presented in partnership with the Coffee Roasters Guild, has fast become one of the Specialty Coffee Association’s most popular events, driven by the exploding interest in academic sensory science research and professional sensory training. Building on the success of this year’s virtual Re:co Symposium, this cycle of Sensory Summit features hands-on experiences shipped to all participants’s doors in a curated Sensory Kit, featuring coffees, equipment, and sensory references.
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. And, 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. The program for this event largely follows the same agenda as the 2020 Sensory Summit event based in the US, giving sensory professionals in multiple different regions access to the same cutting-edge knowledge.
Registration is limited and will close on February 1st for the EU-based event. For registration details and more information, visit the Sensory Summit website at sensorysummiteu.coffee
Sensory Summit: 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?
