24th–26th January 2019 – our Technical Director Dale Smith will be heading to UC Davis in California for The Coffee Roasters Guild’s Sensory Summit.
He’ll be presenting alongside Spencer Turer, Vice President at our North America coffee partner Coffee Enterprises. Their joint presentation, entitled “Exploring Flavor Chemistry in Coffee Defects & Comparing Tastes Between Coffee & Other Beverages”, will delve into the world of flavour and how human sensory perception acts as a quality control tool within the beverage and coffee industry.
The session will explore key topics such as:
Dale Smith is FlavorActiV’s Technical Director, responsible for all sensory products, GMP Flavour Standards, systems and development. His previous experience includes product development for the forensic market (nanotechnology-based fingerprint powders) and work as a Forensic Scientist in the United Kingdom, specialising as a Fingerprint Development Expert and in the analysis of drugs of abuse.
Spencer Turer is Vice President of Coffee Enterprises, a coffee and tea testing laboratory and consulting business based in Vermont. He holds degrees in Culinary Arts and Foodservice Management from Johnson & Wales University. Spencer is a founding member of the Roasters Guild, a licensed Q Grader, recipient of the SCAA Outstanding Contributor to the Association Award, and holder of the SCA Coffee Diploma. He is also a respected industry writer, technical editor, and active volunteer for the Specialty Coffee Association and the National Coffee Association USA.
For information on the Sensory Summit, visit www.sensorysummit.org.
For information on FlavorActiV’s Coffee Sensory work, visit www.flavoractiv.com/beverage/coffee.
For more information on Coffee Enterprises, visit www.ce.coffee.
January 7, 2019