Sensory Skills intermediate

sensory skills intermediate

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To enable the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out and they will progress in their calibration of the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

SKU: N/ACategory:
Additional information

Additional Information

Orario

9.30 – 17.30

Partecipanti Max

8

Giorni

2

Date disponibili: