Date: Monday, December 1st
Time: 5:00 PM to 6:30 PM
Limited seats: Maximum 35 participantsTechnical details: Zoom link sent one week prior
Language: Conducted in English, subtitled in French
How can specialty coffee businesses recreate a sensory experience when their products are sold online? Consumers experience products through all five senses, but the digital environment limits interaction to a screen. For sensory products like coffee, how can you convey aroma, flavor, and quality without a physical tasting?
In this 1.5-hour webinar (5:00–6:30 PM), neuroscientist Dr. Fabiana Carvalho, founder of The Coffee Sensorium, will introduce tools and strategies for online sensory marketing. This session is part of a series of three webinars dedicated to understanding and improving specialty coffee communication and consumer experience.
Who is it for? This training is aimed at coffee professionals – roasters, baristas, and anyone developing digital strategies for specialty coffee – whether addressing wholesale clients or end consumers.
INSTRUCTOR: Fabiana Carvalho, PhD
Fabiana Carvalho is a neuroscientist who received her MSc in Biochemistry and her PhD in Psychobiology studying neural processes of perception and memory. She has also worked as a postdoctoral researcher on a project investigating sensory perception as an anticipatory and constructive process instead of a mere passive and reactive process.
She is currently a collaborating researcher at the University of Campinas, Brazil. Her research project “The Coffee Sensorium” is focused on understanding multisensory flavour perception, particularly the influence of extrinsic factors (that is, ambiance) on the expectation and perception of flavour in specialty coffee. This research project has been conducted in collaboration with Prof Charles Spence at University of Oxford, UK.
