Date: Tuesday, November 4th
Time: 5:00 PM to 6:30 PM
Limited seats: Maximum 35 participants
Technical details: Zoom link sent one week prior
Language: Conducted in English, subtitled in French
Packaging is no longer just about freshness – it’s a powerful tool to communicate and influence. How does the color of your coffee bag change the way consumers expect and experience your product? Can color impact the willingness to pay, perceived sweetness, or bitterness?
In this 1.5-hour webinar (5:00–6:30 PM), neuroscientist Dr. Fabiana Carvalho, founder of The Coffee Sensorium, will present recent findings from research supported by the Coffee Science Foundation and Savor Brands. This session is part of a series of three webinars dedicated to specialty coffee communication and design.
Who is it for? This training is aimed at coffee professionals – roasters, baristas, and anyone looking to create impact with specialty coffee packaging and storytelling – 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.
