Sensory Summit Goes Digital + Physical With US & Europe-Based Events in 2020 & 2021

October 14, 2020 – Sensory Summit Goes Digital + Physical With US & Europe-Based Events in 2020 & 2021 

Sensory Summit, the only event in coffee dedicated to sensory science and research for sensory professionals, is going digital, with a US-based edition November 12-13, 2020, and a Europe-based edition February 18-19, 2021. 

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 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. 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. 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. Thanks to the generous support of Pacific Foods, we have also awarded fully-funded registrations 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?

About the Specialty Coffee Association 

The SCA is a trade association built on foundations of openness, inclusivity, and the power of shared knowledge. The SCA’s purpose is to foster global coffee communities to support activities to make coffee a more sustainable, equitable and thriving activity for the whole value chain. From coffee farmers to baristas and roasters, our membership spans the globe, encompassing every element of the coffee value chain. The SCA acts as a unifying force within the specialty coffee industry and works to make coffee better by raising standards worldwide through a collaborative and progressive approach. Dedicated to building an industry that is fair, sustainable, and nurturing for all, the SCA draws on years of insights and inspiration from the specialty coffee community. Learn more at sca.coffee.