Lecture Description
In almost 20 years, ABIC in Brazil promote regulation for industry to improve coffee quality for consumers. In recent research with consumers and technology coffee variets to quality on cup, ABIC renew the Certification Program to Roasted Coffee altrough Brazilian Protocol for Sensory Evaluation of Roasted Coffee and how technical language has been conected with consumers language, defined coffee styles according descriptors of brewers coffee.
Date: Friday, April 12, 2024
Time: 1:00pm - 2:00pm
Room Number: S401ABC
Instructors
Camila Arcanjo
Camila Arcanjo is a Brazilian sensory scientist, in more than 20 years works with coffee research and coffee quality.
Received her MSc in Food Science studying how flavors evoked emotions in coffee consumption. She was a researcher in Physics Institute at the University of São Paulo and Instituto Agronômico de Campinas and currently collaborating researcher at the University of Campinas, Brazil.
She is ABIC consultant for quality and certification, and owner of Sensory Laboratory Co.F.Fe.C.C.I.Na in partner with Sindicafesp.