Course Content:
-Perception, memory, and biases applied to sensory analysis.
-Exercises to evaluate detection and recognition thresholds for flavors, aromas, and tactile sensations.
-Design and validation of sensory evaluation methods.
-Selection of the most appropriate type of sensory test based on the objective of the analysis and the product’s characteristics.
-Advanced application of discriminative, descriptive, and affective tests.
-Discriminative tests: triangular, duo-trio, paired comparison, ranking, and In/Out tests.
-Descriptive tests: vocabulary creation, attribute definition, use of references, intensity scales, and development of sensory profiles.
-Affective tests: evaluation of preference and acceptance using hedonic scales and consumer panels.
-Differences between a trained panel, a panel of experts, and a consumer panel, and selecting the most appropriate one for each evaluation.
-Advanced use of SCA’s descriptive and affective forms.
-Design and management of sensory analysis programs.
-Selection, training, calibration, and monitoring of sensory panels.
-Evaluation of a panel’s individual and collective performance: discriminative ability, accuracy, repeatability, reproducibility, consistency, and agreement among tasters.
-Statistical analysis and interpretation of sensory data.
-Analysis of data obtained from panel tastings: means, standard deviation, variability, outliers, statistical significance, and comparisons between samples.
-Presentation and interpretation of results using tables, graphs, and sensory profiles.
-Control of variables affecting the precision and reproducibility of results.
-Sample preparation and presentation: blind coding, randomization, serving order, number of replicates, and control of carryover effects.
-Conducting professional tasting and evaluation sessions.
-Practical activities involving triangulation, duo-trio, paired comparison, descriptive evaluation, panel calibration, and joint interpretation of results.
-Simulation of real-world quality control scenarios, identification of defects, and comparison of roasting or product profiles.
-Application of sensory analysis to quality control, product development, and decision-making.
-Application of sensory testing to shelf-life monitoring, batch-to-batch consistency, and validation of product changes.
-Communication and presentation of sensory results.
-Preparation of sensory reports and translation of results into actionable conclusions and recommendations.
The SCA exam and official certification are already included in the price.
The SCA Sensory Professional course takes place at our “ Roaster ” located at Carrer Marroc 160, 08019 Barcelona.
During the week of the course, we’ll send you an email reminding you of our appointment. See you soon!
To avoid interfering with the sensory evaluation, we ask that you refrain from using perfumes, lotions, or other products with strong scents on the day of the course.
The SCA exam and official certification are included in the price.
Important: We are not responsible for purchases made from third parties, such as flight or hotel reservations.
Terms and Conditions
At The Coffee Academy, we strive to provide a high-quality learning experience for all participants. However, we reserve the right to reschedule the course date or issue a full refund if the minimum attendance of 2 people is not met. We are committed to your satisfaction and will do everything possible to accommodate your needs and ensure you get the most out of your experience with us.
Cancellation and Punctuality Policy
When you purchase a course, your spot is automatically reserved. This means that if you do not attend, you may be preventing other interested people from participating. Therefore, we enforce the following policy:
If you notify us of a cancellation between 15 days and 48 hours before the course, a 50% penalty will apply, and 50% of the total amount will be refunded.
No refunds will be issued if you do not attend the course or if you notify us of your cancellation less than 48 hours in advance.
Once the course date has been set, no changes can be made, except in cases of force majeure, such as illness or accident.
In duly justified cases of force majeure, a spot will be offered in the next available session of the course. This change may only be made once. If you do not attend on the new date, no refund will be issued.
Clarification: Cancellation penalties do not apply in justified cases of illness or accident. In these situations, you may reschedule your participation according to the conditions indicated above.
Punctuality
We ask that you arrive on time for the course. We will allow a 5-minute grace period. Fifteen minutes after the start time, entry will not be permitted, out of respect for the other participants and to ensure the class runs smoothly. We appreciate your understanding.
For any questions, please email us at info@thecoffeeacademy.es
