Sensory Analysis Course: the evocative power of artisan gelato

The 8-hour course was designed in collaboration with the renowned Centro Studi Assaggiatori (Assaggiatori Study Center) in Brescia to introduce gelato makers, chefs, pastry chefs, and foodies to the scientific basis of sansory analysis applied to gelato. The course has a special focus on learning to recognize the emotions each flavor evokes and provides ideas for gelato makers on how to use them to maximize their potential in communicating with customers.

Who is it for
This course is catered to gelato makers and gelato lovers who want to learn more about sensory analysis on gelato.

Topics covered
• Theoretical foundations of sensory analysis
• Practical exercise with tasting of four classic gelato flavors:
- fiordilatte
- stracciatella
- coffee
- chocolate
• Analysis and processing of the results obtained through tasting
• Creation of communication cues based on the emotions detected

Minimum Requirements
The course is intended for anyone wishing to delve deeper into the subject of gelato sensory analysis.

Duration
1 days, 8 hours Certificate
Sensory Judge Certificate, issued by Centro Studi Assaggiatori di Brescia (for those who passed the written exam)
Certificate of participation issued by Carpigiani Gelato University for those who have attended at least 80% of the course.




*Course organization may vary if the minimum number of students is not reached or for other reasons. Course confirmation will be sent via email before the start of the course. Please consult the conditions for any cancellation or modification of the course at https://www.gelatouniversity.com/en/whoweare/frequently-asked-questions or contact us by email at info@gelatouniversity.com