Deep into Taste Perception with Dr Fabiana Carvalho

Dr Fabiana Carvalho is a world-renowned neuroscientist and heads up The Coffee Sensorium project, which is aimed at connecting the specialty coffee industry to the academic, technical, and scientific knowledge developed by PhDs in their fields. We are thrilled to bring a bit of her vast cope of research to South Africa.

There is a large variation among people regarding taste sensitivity. Both genetic and environmental factors contribute to the variation. However, for some tastes (e.g., salty) the diet is the most significant player whereas for other tastes (e.g., bitter) it is the genetic differences that account for much of the variation. It is crucial to the professional taster to (1) learn about their individual sensitivity to the five basic tastes, and (2) to be able to accurately identify and rate the basic tastes present in a sample. During the workshop, we will discuss the neurobiological and genetic bases of taste perception, and will perform sensory exercises of taste identification and sensitivity with standardized references.

Time: 9.30-11.30am

Venue: Zuka Green Coffee

Max 20 participants