An Exploration of the Ingredients and Flavors of Beer
Tease apart the ingredients of beer to examine their contribution to flavor. Expand your knowledge of how flavor is built within a beverage. Have fun exploring each of them with all senses and enjoy the final result in this fun evening workshop taught by Hoby Wedler.

Descriptive Sensory Analysis Workshop: Using References
Take the mystery out of the SCA Flavor wheel and WCR coffee lexicon with this workshop which is aimed at giving you lots of practical experience using the lexicon references. Ask questions, taste and smell a variety of coffees and references with your peers to fully understand how a universal language of coffee flavor benefits us all.

Hedonic Testing in Coffee Brewing
Get the most recent updates on the brewing control chart research being conducted at UC Davis. Learn how sensory methods are being combined with engineering to answer some new and exciting questions about brewing.

Focus on Extraction: Beer & Coffee
Explore two of our favorite beverages through the lens of extraction. Learn more on the science and process of beer brewing and consider how breweries manage extraction. Beer tastings provided.

Scientific Frontiers in Coffee Processing
oin us for an exciting workshop on the latest academic research on coffee processing with Dr. Rosane Schwan from UFLA in Brazil. Learn about the scientific methods to evaluate processing and microbial additions. Discuss the challenges of scientifically researching coffee processing. Hear about Rosane’s groundbreaking work, which examining the quality of experimentally processed coffees. 

Fermentation and Flavor in Cheese
Learn how complex microbiology is utilized by the cheese industry. Consider an industry application of microbiology while learning about cheese making. Taste how decisions in cheese making and microbiology lead to flavors in a fun cheese tasting.

Product Innovation Through Sensory Design
This workshop will ask us to focus on sensory evolution when considering design and product development decisions. Hear about examples through academia and trade. Discuss sensory literacy and using all of our senses to design new products.

Personal Sensory Calibration
Take new skills home to improve your personal and team sensory calibration. Learn new methods of tracking your sensory performance and how to monitor it.

Climate Drives Flavor: A Tea Example
Hear the story of how a cutting edge research team has learned the chemical secrets of how climate effects tea production, quality, and flavor. Discuss climate change and its potential impact on the physiology and chemistry of crops. Taste teas as an example.

How do we measure preference? Hedonic Testing
Widen your knowledge of tools to evaluate products by focusing on liking/preference testing. Learn the standard sensory tests to evaluate this with experts or consumers.



Richard Harrod
Product Innovation Through Sensory Design

Senior Designer, Breville

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Graduating from the University of South Australia in 2000 Richard has over 16 years’ experience designing a wide variety of award winning products. His professional career began at Electrolux & Sunbeam where he gained valuable experience designing appliances destined for manufacture in China. In 2005 Richard relocated to London to work for iconic Industrial Design studios Tangerine and Therefore on projects ranging from airline seats to mobile phones. Richard has since moved back to Sydney and now works a Senior Designer for the innovative Small Appliance company Breville whilst continuing to work his own personal projects. Richard is a passionate believer in using user based design to develop products that improve and enrich people’s lives.

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Juliet Han
Personal Sensory Calibration

Lead Roaster, Blue Bottle Coffee

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Juliet is the Lead Roaster for Blue Bottle Coffee in Oakland California and has been in specialty coffee for 13 years. She has a Bachelor's in Music & Humanities from UCSD and wants to further her career in academia. She is on the path to becoming a Q Instructor.


Physical and Sensory Measures of Coffee Brewing & Focus on Extraction: Beer & Coffee

Prof. of Chemical Engineering and Director, UC Davis Coffee Center

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William Ristenpart is the Joe and Essie Smith Professor of Chemical Engineering and the founding director of the Coffee Center at the University of California Davis. He received his Ph.D. from Princeton University and did his postdoctoral research at Harvard University. In 2012, Prof. Ristenpart co-developed ECH 1, “The Design of Coffee,” which is now the most popular elective general education course on campus, taught to over 1,500 students per year. His research expertise is in complex transport phenomena, with current research supported by the Specialty Coffee Association focusing on convective and diffusive mass transfer effects during brewing of coffee and their corresponding impact on quality.

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Rosane Freitas Schwan
Scientific Frontiers in Coffee Processing

Professor / PhD, UFLA


Dr. Rosane Freitas Schwan is a Full Professor within the Microbiology Group, Department of Biology at the Federal University of Lavras, Minas Gerais, Brazil, where she is involved in research on the microbiology of fermented foods and beverages. Prof. Schwan is Agricultural engineer from the Federal University of Espírito Santo, MSc. at UFV (Viçosa-MG) and PhD from the University of Bath (UK). Dr. Schwan was a researcher in the Cocoa Research Centre (CEPLAC) (1984-1996), where published techniques for improving the quality of the chocolate. At UFLA, since 1996, conducts research with coffee fermentation, sugar cane, cocoa, cassava and other substrates to improve the quality and development of new processes for foods and beverage. She is currently Director of the culture collection of agriculture microbiology - CCMA in DBI/UFLA, and Associate Editor of the Brazilian Journal of Microbiology and Food Microbiology. Supervisor of several MSC and PhD students from the programs in Agricultural Microbiology and Food Science in UFLA. Authored numerous publications addressing different aspects of knowledge and microbial biodiversity of natural and spontaneous fermentative processes over almost 30 years and recently, she co-edited a volume in the CRC series in Fermented foods and beverages Series on Cocoa and Coffee Fermentation.

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Kadri Koppel
Descriptive Sensory Analysis Workshop: Using References

Assistant Professor, Kansas State University


Dr. Koppel is an Assistant Professor in the Department of Food Nutrition Dietetics and Health at Kansas State University. Dr. Koppel graduated from Tallinn University of Technology in Estonia in 2011 and has a background of working in the dairy industry. She teaches sensory analysis classes at K-State and advises graduate students. She also manages the Center for Sensory Analysis and Consumer Behavior. Her research focuses on a variety of beverages, foods, and beyond foods products sensory, instrumental, and consumer aspects, and often includes international collaboration. Dr. Koppel is an Associate Editor in Journal of Sensory Studies and is on the Editorial Board of several other journals.

Henry "Hoby" Wedler
Product Innovation Through Sensory Design & An Exploration of the Ingredients and Flavors of Beer

Co-Founder & CEO, Senspoint Design


Hoby recently co-founded Senspoint LLC, a sensory advising and education company. At Senspoint, we partner with clients around the world in the food, beverage, sales & marketing and design industries to give them the sensory insight they need to succeed. Senspoint also focuses on sensory ideation to enhance our clients' marketing and design processes. While Hoby is a sensory designer, he uses sensory design to build people-to-people, people-to-product, and product-to-product relationships.


Pauline Lestringant
Personal Sensory Calibration

Ph.D. Candidate, UC Davis


Pauline has a French engineering degree (equivalent to Master's degree) in Food Science with an emphasis in sensory science. Pauline is now a 4th year Ph.D. candidate in the Heymann lab, working on descriptive analysis methodologies. She also has some experience as a sensory intern in the food and wine industry. After completing her Ph.D., Pauline hopes to work in sensory science in the food industry.


Maria Marco
Fermentation and Flavor in Cheese

Associate Professor, UC Davis


Maria L Marco received her BS from the Pennsylvania State University in microbiology (1995) and PhD from the University of California, Berkeley in plant-microbe interactions (2002). She then worked as a post-doc and project scientist at NIZO food research, The Netherlands, investigating probiotic Lactobacillus and novel properties of other lactic acid bacteria (LAB). In 2008, Dr. Marco started her appointment in the Department of Food Science & Technology at the University of California, Davis where she is currently an associate professor. Her research focuses on LAB in food systems and the mammalian digestive tract. The broad objective of her work is to identify the attributes of microbes that can be used to guide improvements in food production to benefit human health.


Scientific Frontiers in Coffee Processing

Chief Research Officer, Specialty Coffee Association

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Peter Giuliano began his coffee career in 1988 as a barista in San Diego, California. Since then, he has worked as a roaster, cupper, coffee buyer and business owner, serving as co-owner and Director of Coffee for Counter Culture Coffee until 2012. Joining the SCAA as a Senior Director in that year, Peter now serves as Chief Research Officer for the Specialty Coffee Association, directing Market, Economic, Scientific and Sustainability Research Activities for the association.

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Descriptive Sensory Analysis Workshop: Using References

Science Manager, Specialty Coffee Association

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Emma Sage is the Science Manager at the Specialty Coffee Association where she promotes research, creates original resources for the membership, acts as a liaison between science and industry, and serves as a scientific interpreter for coffee professionals. In this position, she has also investigated a variety of scientific topics relevant to the specialty coffee industry by way of original research projects, content for classes, invited lectures, special reports and literature reviews, and regular contributions to the SCA Magazine and store. She holds a M.S. in Botany from the University of Wyoming, a B.A. in Ecology, and holds a post-graduate certificate from the Applied Sensory and Consumer Science Certificate Program at the University of California, Davis. She has experience with a variety of laboratory and field research projects in plant physiology, biology, ecology, enology, and climate change science which has given her a solid foundation to apply to coffee. She has always been committed to science education and is dedicated to acting as an effective resource for the specialty coffee industry.


Personal Sensory Calibration & Physical and Sensory Measures of Coffee Brewing

Postdoctoral Scholar, UC Davis Coffee Center

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Scott received his Master of Science (Viticulture and Enology) and Ph.D. (Agricultural and Environmental Chemistry) from the University of California, Davis. During his graduate tenue, his research has focused on evaluating the sensory changes in wine as a result of specific enological practices, with an overall goal of describing the link between measured chemistry and perceived sensory. Scott has recently joined the UC Davis Coffee Center as a Postdoctoral Scholar. His project will utilize quantitative sensory methods to capture the sensory profile of brewed coffee. In addition to academic research, Scott has worked wine production at home and abroad, and also has managed the QA/QC laboratory for a mid-sized California winery.

Sacha Laurin
Fermentation and Flavor in Cheese

Head Cheesemaker, Winters Cheese Company

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Sacha Laurin is Head Cheesemaker for Winters Cheese Company, located 45 minutes from Sacramento, CA. Her love for the art and science of artisan cheese making grew from living in the Brie region of France for 15 years, and then studying dairy science and cheesemaking at training programs with UC Davis, Cal Poly and the Vermont Institute of Artisan Cheese. She teaches private and group cheesemaking classes in the Bay area and Sacramento region. Sacha also helps organize continuing education classes for professional California Cheesemakers with the California Artisan Cheese Guild. Native to Australia, she now lives in Davis and is continually studying the science of cheesemaking and all things fermented. She is also developing a sustainable fabric from live kombucha and cheese cultures and was selected as featured designer at the 2014 Sacramento Fashion Week Designer Showcase and was invited to showcase her company Kombucha Couture ( at Pierre Cardin during Paris Fashion Week 2015, and her clothing featured in National Geographic around the world in May 2017. She is also an avid home winemaker and is passionate about the alchemy of fermention. Sacha loves to make, eat, breathe, teach and learn about all cheeses, and is dedicated to increasing community awareness and education of the art of cheesemaking, and helping support every aspect of the Californian artisan cheese community and industry.

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Albert Robbat
Climate Drives Flavor: A Tea Example

Professor/Director, Tufts University

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Dr. Robbat is a member of the chemistry faculty and Director of the Tufts University Sensory and Science Center. His research is aimed at understanding the complex relationships between human and natural systems using plants as model systems. For example, Dr. Robbat developed 2-dimensional GC/MS and LC/MS techniques and data analysis software to identify and track the changes in concentration of hundreds of compounds in plant materials such as tea, coffee, and hops with climate. Findings showed that compounds of sensory and nutritional importance increased, while others decreased by hundreds of percent, even within the same family, with the onset of heavy rains and/or modest changes in temperature.

Dr. Robbat also studies microbial interactions among and between families and their effect of cheese quality. The objective is to deterimine how microbial families attract/repel (communicate with one another) to alter cheese quality and to improve the overall flavor/aroma consistency.

In addition to chemistry, TUSSC staff employ sensory-directed chemical analysis strategies and conduct consumer-driven sensory and willingness-to-buy studies to assist industry in a wide range of applications.


Jean-Xavier Guinard
How do we measure liking and preference? Hedonic testing

Professor, UC Davis

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Jean-Xavier Guinard is Professor of Sensory Science at the University of California, Davis. Trained as a food and agricultural engineer, he earned MS degrees in sensory physiology and in food science/enology and a PhD in microbiology. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages and other consumer products. He teaches undergraduate, graduate and extension courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide.


Joe Williams
Focus on Extraction: Beer & Coffee

Staff Research Associate, UC Davis

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Joe Williams is the Pentair Graduate Fellow and the Sierra Nevada Brewing Company Endowed Brewer at UC Davis. His research is focused on the flavor stability of beer with attention to process optimization, primarily the impact of oxidation in the brewhouse. In addition to his studies, Joe operates the August A. Busch III research and teaching brewery which involves maintaining a world class research facility while providing the students with an immersive educational experience that introduces them to the realities of working in a production facility.



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