The objective of the course is to introduce sensory analysis and its fields of application, not only for coffee but for any product to be consumed which can be assessed by sense organs. Strongly interactive and featuring several activities as well as theory classes, this course is tailored to enable the participants to develop the necessary knowledge regarding the potential of their own sensory organs and the mechanisms which lead to the interpretation of a stimulus and to measurement of perception.

Theory includes:

• the path from stimulus to perception: what happens in the physiologic and psychological ambit;
• sight, hearing, smell, touch and taste: how they work, potentials and limits;
• mechanisms and powers of synaesthesia.

Practice will deal with:

• personality test;
• visual perception test,
• smell perception and identification test;
• tactile and taste sensation perception test;
• discrimination capacity test.

Next courses

• the language of the course is indicated below the date;
• click on the name of the person to get more information about the price and to contact him/her.

					Info
24/04/2019	ZH	Suzhou		China	view
29/04/2019	Please ask	Taipei		Taiwan	view
03/07/2019	JP	Tokyo		Japan	view