Multisensory Flavour Perception
Multisensory Flavour Perception in coffees is a course that aims at addressing the contributions of distinct senses to flavour perception as well as the factors that can affect the flavour experience of specialty coffee.
The Instructor, Fabiana Carvalho is a neuroscientist who received her MSc in Biochemistry and her PhD in Psychobiology studying neural processes of perception and memory. She has also worked as a postdoctoral researcher on a project investigating sensory perception as an anticipatory and constructive process instead of a mere passive and reactive process.
During the course, you will get the chance to find out more about:
- The senses of gustation, olfaction, and oral somatosensation: From receptors to the brain
- Bottom-up and top-down processing in the brain: Perception as recognition
- The sensory repertoire: Flavour perception as anticipation and expectation
- What does the colour red taste like: Crossmodality and the construction of the flavour
experience by the brain
- Multisensory integration and coffee: Product intrinsic and extrinsic factors (cups and
The Multisensory Flavour Perception course has also practical activity at:
- Individual sensitivity to the basic tastes and to the main organic acids in coffee
- Genetic makeup and sensitivity to bitterness
- Silky or velvety: The challenge of describing mouthfeel
- Aroma description using crossmodality
- The effect of colour on flavour perception
- The effect of sound and haptic texture on the perception of flavour
After this seminar you will definitely be able to agree that the perception of taste is probably the most multi-sensory of our daily experiences.
How to Book the course
You can either book the course online by following the steps on the form. Otherwise, you can pay via bank transfer or cash by contacting us at firstname.lastname@example.org
For cash payments a 50% deposit is required to secure your booking.