Sensory skills professional
22, 23, 24 October 2025
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- Meet the Instructor: Maryam Tabatabaei
Description
Master Sensory Analysis with the SCA Sensory Skills Professional Course
Are you ready to become an industry leader in coffee quality evaluation? In fact, our SCA Sensory Skills Professional course is the final and most advanced step in the sensory pathway. We designed this expert-level program for seasoned professionals who want to master the science of managing sensory panels and interpreting complex sensory data.
Who Is This Professional Course For?
This elite course is for experienced coffee professionals who already possess a high level of sensory skill. Therefore, you must have a deep understanding of all intermediate-level concepts.
Prerequisites: You must hold the SCA Sensory Skills Intermediate certificate. Furthermore, we recommend at least one year of professional experience in a role requiring regular sensory analysis. This course is essential if you aim to:
- Lead and manage a sensory panel in a coffee business.
- Design and execute sensory experiments and quality control programs.
- Master advanced descriptive analysis and statistical interpretation.
- Ultimately, become a Head of Quality, Green Coffee Buyer, or Sensory Scientist.
Your SCA Sensory Skills Professional Curriculum
This course moves beyond personal tasting skills and into the objective management of sensory evaluation. As a result, you will learn to apply scientific principles to a business environment. Key topics include:
- Advanced Sensory Science: We explore the application of sensory science in-depth, including threshold testing and consumer research.
- Panel Leadership: Learn how to select, train, and calibrate a professional sensory panel to ensure consistent and reliable results.
- Descriptive Analysis: You will master advanced techniques for developing lexicons and measuring the intensity of sensory attributes.
- Quality Management: We cover how to implement a sensory program as part of a robust quality control system, following standards from the Specialty Coffee Association (SCA).
Earn the Highest Credential in Sensory Skills
Passing the rigorous exams earns you the globally-renowned SCA Sensory Skills Professional certificate. Consequently, this credential signifies your expertise at the highest level of the profession. For any questions, please contact us.
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Topics Covered:
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Advanced Sensory Analysis Techniques:
Deepen your understanding of complex evaluation methods, including descriptive analysis, time-intensity testing, and threshold testing to measure sensory attributes with precision. -
Flavor Science and Perception:
Explore the physiological and psychological principles of taste and aroma perception. Learn how genetics, environment, and cognitive bias affect flavor detection and interpretation. -
Sensory Panel Management:
Learn how to design, lead, and calibrate sensory panels for both internal and external use. Understand panelist selection, training, and data validation techniques to ensure consistency and reliability. -
Sensory Evaluation in Product Development:
Discover how sensory tools are used to drive innovation. Learn to translate consumer preferences and cupping data into actionable decisions for product creation and refinement. -
Sensory Quality Control and Assurance:
Implement advanced sensory protocols to monitor production consistency and identify deviations. Explore how to develop sensory SOPs (Standard Operating Procedures) for various points in the supply chain. -
Samples, Defect Detection & Sensory Evaluation of Roasted Coffee:
Practice evaluating roasted coffee using advanced cupping protocols. Identify and classify common defects with a focus on origin, processing, and roasting variables. -
Sensory Leadership and Communication:
Develop the leadership and communication skills necessary to guide teams, present sensory data, and influence decision-making across departments.
This course includes both theoretical and practical assessments. Successful candidates will demonstrate expertise in sensory program development, quality control procedures, and high-level flavor communication.
Maryam is the Head of Education at Mattina Artisan Roastery and a certified SCA Authorized Trainer (AST), Q Arabica Grader, and Q Instructor & CVA for cuppers. With over a decade of experience in specialty coffee education, Maryam has trained hundreds of professionals worldwide and served as a national judge at World of Coffee Dubai. She is renowned for her clarity in teaching complex sensory concepts and her commitment to elevating quality standards across the industry.
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