The course will focus on the structure of sensory analysis and on the different types of tests, to then examine the drawing up of product assessment cards and descriptive tests with high informative and definition significance. This path promotes the improvement of one's own sensory capacities and perception expression. The whole involves a specific product, coffee, by also examining its sensory variations occurring when specific conditions of the productive process are altered.
Theory contents:
The theory part is completed by practical tests supporting the participants in experiencing the product: participants carry out a descriptive semantic test and two descriptive tests with high informative and/or definition significance.
Next courses
Nessun corso in calendario.