Acclaimed coffee consultant Cleia Junqueira is set to host an exclusive two-day course, “Multisensory Flavour Perception,” featuring distinguished neuroscientist Dr. Fabiana Carvalho. This immersive program will delve into the science of sensory perception, offering coffee professionals and enthusiasts a transformative understanding of how aroma, taste, and other sensory factors shape the coffee experience.
Course Dates & Venues:
- Dubai: April 26–27, 2025 – Victoria Arduino & Nuova Simonelli Experience Lab
- Muscat: April 29–30, 2025 – Crowne Muscat International
- Time: 9:30 AM – 5:30 PM
- Investment: AED 2500 + VAT / US$ 680 + VAT
- Registration: coffee@cleiajunqueira.com
Limited seats available – Reserve now!
About Dr. Fabiana Carvalho
A pioneering researcher in sensory neuroscience, Dr. Fabiana Carvalho holds an MSc in Biochemistry and a PhD in Psychobiology, specializing in neural processes related to perception and memory. As the creator of “The Coffee Sensorium” research project and a collaborator with the Specialty Coffee Association (SCA) and Oxford University’s Prof. Charles Spence, her groundbreaking work explores how packaging, cups, and environmental factors influence coffee tasting.
Course Overview
This exclusive program blends cutting-edge neuroscience with practical coffee sensory exercises, helping participants refine their flavour perception skills through hands-on techniques.
Day 1 – Multisensory Flavour Perception in Coffee
Participants will examine the sensory mechanisms that shape flavour perception, exploring how taste, smell, sight, touch, and sound interact to influence the coffee experience.
Morning Theory Session:
- The fundamentals of gustation, olfaction, and oral somatosensation
- How the brain processes flavour: bottom-up and top-down mechanisms
- The impact of packaging and cup design on sensory perception
Afternoon Practical Session:
- Tasting exercises assessing individual sensitivity to taste and organic acids
- Understanding genetic predisposition to bitterness perception
- Exploring mouthfeel descriptors such as silkiness and velvety textures
- Experimenting with how colour and sound alter coffee flavour perception
Day 2 – Aromas in Coffee: Perception and Description
This session will enhance participants’ ability to identify and articulate coffee aromas, a critical skill for industry professionals.
Morning Theory Session:
- The neurobiology of olfaction and how aromas influence flavour
- Genetic variations in scent perception
- Identifying key aroma families in coffee
Afternoon Practical Session:
- Sensory exercises to develop aroma recognition and crossmodality skills
- Identifying key aroma notes in coffee and perfume samples
- Exploring retronasal olfaction and its role in flavour dominance
Who Should Attend?
This course is tailored for coffee professionals, Q-Graders, baristas, sensory analysts, roasters, and coffee enthusiasts eager to deepen their understanding of multisensory perception in coffee.
Don’t Miss This Exclusive Learning Experience!
Curated by Cleia Junqueira, this event offers a unique opportunity to learn from one of the world’s leading sensory scientists. Participants will gain valuable insights and practical techniques to enhance their coffee sensory skills.
For registration and inquiries, contact: coffee@cleiajunqueira.com
About Cleia Junqueira
With 19 years of experience in the coffee industry, Cleia Junqueira is a seasoned expert in green coffee analysis, roasting, and coffee blend development. She has spent over a decade in the Middle East, working closely with industry leaders and shaping coffee culture in the region.
A certified Q-Grader and Q-Robusta Grader, Cleia has served as a Certified Judge for World Coffee Events for six years and was a board member of the Specialty Coffee Association (UAE Chapter) from 2017 to 2019. She is also a respected consultant for green coffee suppliers and roasted coffee businesses across the UAE.
Cleia has contributed to major coffee publications, including Hospitality News ME and Taste & Flavor Magazines, and continues to play a vital role in the global coffee community.