Sensory Professional

Sensory Professional is designed to align your evaluative skills with global industry standards and the rigorous best practices of sensory science. This course transitions from individual calibration to the high-level implementation of sensory assessment within a coffee business. You will learn how to design and manage internal quality systems that translate sensory data into actionable business decisions, ensuring quality control is both scalable and scientifically sound.

A core focus of this level is the advanced application of the SCA Coffee Value Assessment (CVA). You will demonstrate how to accurately measure and describe beverage characteristics, utilising the CVA to separate descriptive analysis from affective evaluation. The curriculum emphasises the generation of repeatable and methodical sensory measurements, teaching you how to interpret complex data sets to evaluate specialty green coffee. By mastering these methodologies, you will be equipped to lead sensory panels and provide the objective analysis required for professional-grade procurement and quality assurance.

The Sensory Professional course can be taken with or without SCA accreditation - passing Sensory Intermediate is strongly recommended, and required beforehand if looking for accreditation.