Coffee professionals and enthusiasts can now explore the science of flavour perception in an exclusive two-day course.

Coffee expert Cleia Junqueira and neuroscientist Dr. Fabiana Carvalho will lead Multisensory Flavour Perception, offering a deep dive into sensory science.

The course will take place in Dubai on April 26-27, 2025, at the Victoria Arduino & Nuova Simonelli Experience Lab. It will then move to Muscat on April 29-30, 2025, at Crowne Muscat International.

With nearly 20 years in the coffee industry, Cleia Junqueira brings extensive expertise as a certified Q-Grader and former board member of the Specialty Coffee Association (UAE Chapter). She specializes in green coffee analysis, roasting, and sensory evaluation, making this course essential for professionals eager to refine their skills.

Dr. Fabiana Carvalho, a leading sensory neuroscience researcher, holds an MSc in Biochemistry and a PhD in Psychobiology. Her work explores how aroma, packaging, and the environment influence coffee tasting. She created The Coffee Sensorium research project and collaborates with the Specialty Coffee Association (SCA) and Oxford University’s Prof. Charles Spence.

This course provides an in-depth look at the sensory mechanisms that shape flavour perception. On day one, participants will explore gustation, olfaction, and oral somatosensation while engaging in hands-on exercises to assess taste sensitivity. On day two, they will develop their ability to identify and describe coffee aromas—an essential skill for sensory analysts and baristas.

Designed for Q-Graders, roasters, baristas, and industry professionals, this program offers a rare opportunity to gain scientific insights into coffee tasting.

Seats are limited. To register, email coffee@cleiajunqueira.com.

The course investment is AED 2500.00 + VAT or US$ 680.00 + VAT.