Podcasts about sensory analysis

On this week's episode, host Caryn Antonini visits Marina Marchese, award-winning honey sommelier, author, speaker, artist and apiculturist and founder of the brand, Red Bee Honey. Marina was the first U.S. citizen to be accepted as a member of the Italian National Register of Experts in the Sensory Analysis of Honey. And in 2013, with the guidance of the Italian Register, she founded the American Honey Tasting Society to bring the program to the U.S.. In 2024 she was recognized with a Wise Woman award by the National Organization of Italian American Women for her contributions to the Italian American community For more information on our guest:Honey | Red Bee Honeyredbee.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Tasting coffee is arguably one of the most important, yet subjective practices we engage in as coffee professionals. As our guest today will articulate, tasting and evaluating a coffee's Characteristics is done as a means of communicating to others. In order for us to communicate we need a common language and we need to contextualize as we go. That is where "The Coffee Rose" comes into play. Today we are diving into the world of sensory analysis and ways to create accesibity and understanding with special Guest, Ian Fretheim Ian Fretheim has been the Director of Sensory Analysis at Cafe Imports for 13 years. He holds a certificate in sensory and consumer science from UC Davis and has studied wine assessment with the International Sommelier's Guild. In 2018-2019 he began work on the foundations that would become the Coffee Rose with the goal of improving Cafe Imports' sensory program. As the Coffee Rose emerged, it became clear that it answered more questions and served greater needs than originally imagined. The Coffee Rose is an unprecedented pivot toward transparency and accessibility in specialty coffee cupping.  Today, Ian and Cafe Imports use the Coffee Rose to describe and assess thousands of coffees, teach cupping and coffee tasting, communicate with partners, and provide a path for experienced cuppers to return to tasting coffee without the filter of forms that abstract them away from the cups and reduce their experience to a series of numbers. Links: The Coffee Rose @cafeimports Water Activity in Green Coffee Paper Related episodes:  447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises 196 : Understanding Customer Preferences w/ Peter Giuliano 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com  

In today's episode, I had the pleasure of sitting down with Mike Shield, a dedicated brewer with a wealth of experience at various breweries. We explored his journey in the brewing industry, discussed the finer points of beer production, and shared his insights on maintaining product consistency while navigating the complexities of the supply chain. Mike also illuminated the challenges and rewards of working in both small and large brewery settings, offering valuable advice to aspiring brewers.Mike Shield graduated in May 2020 from a brewing program he started in 2018. He began his career with an internship at Highwire, landed a job at Wedge, and has since spent two years at Highland Brewing Company, where he transitioned from the cellar to the brewing deck. Mike is passionate about beer, particularly lagers and IPAs, and emphasizes the importance of sensory analysis and finding peace with repetitive tasks in brewing."Yeast management is both an art and a science, requiring genius and rigorous algorithms."Today on Consuming the Craft:·     Sensory sessions can be challenging but are essential in refining a brewer's palate and maintaining quality control.·     Larger breweries must adapt to changing growing seasons and ingredient variations to maintain consistency.·     Working in a small brewery allows for greater involvement in the end product, while larger breweries focus on repetitive tasks and team culture.·     Yeast management is complex and crucial, demanding high precision and advanced tools like cellometers and PCR kits.·     Avoiding production downtime and ensuring product quality involve comprehensive cross-training and a robust production schedule.·     Expanding distribution without proper marketing and sales support can negatively impact customer experience due to product shelf life.·     The craft beer scene in Argentina and Chile is growing, offering potential collaboration opportunities.·     Continuous learning is vital in the ever-evolving brewing industry, challenging the concept of 'Master Brewer.'Resources Mentioned:• Michter's Small Batch Bourbon• Contact Mike: Highland Brewing Company This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website. 

Eager to embark on a brewing career? Join Charles W. Bamforth, Glen Patrick Fox, Lindsey Barr, Jonathan Hughes, and Kelly Nielsen as they delve into the essential skills required for success in the dynamic world of beer. From mastering sensory studies to honing problem-solving abilities, discover how an understanding of brewing science can unlock boundless opportunities in the industry. Series: "Career Channel" [Business] [Show ID: 39601]

Eager to embark on a brewing career? Join Charles W. Bamforth, Glen Patrick Fox, Lindsey Barr, Jonathan Hughes, and Kelly Nielsen as they delve into the essential skills required for success in the dynamic world of beer. From mastering sensory studies to honing problem-solving abilities, discover how an understanding of brewing science can unlock boundless opportunities in the industry. Series: "Career Channel" [Business] [Show ID: 39601]

Eager to embark on a brewing career? Join Charles W. Bamforth, Glen Patrick Fox, Lindsey Barr, Jonathan Hughes, and Kelly Nielsen as they delve into the essential skills required for success in the dynamic world of beer. From mastering sensory studies to honing problem-solving abilities, discover how an understanding of brewing science can unlock boundless opportunities in the industry. Series: "Career Channel" [Business] [Show ID: 39601]

Eager to embark on a brewing career? Join Charles W. Bamforth, Glen Patrick Fox, Lindsey Barr, Jonathan Hughes, and Kelly Nielsen as they delve into the essential skills required for success in the dynamic world of beer. From mastering sensory studies to honing problem-solving abilities, discover how an understanding of brewing science can unlock boundless opportunities in the industry. Series: "Career Channel" [Business] [Show ID: 39601]

The Daphne Zepos Teaching Endowment is now accepting applications for grants! You may ask, "What does this mean?" We will explain on this episode, as we have a lively chat with 2023 DZRE (research) recipient Alexandra Jones, 2015 DZTE (teaching) recipient Tom Perry, and DZTE board president Brandi Wills.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Today, we have a very special guest, Ian Fretheim, joining us from Cafe Imports. Ian is the Director of Sensory Analysis, where he passionately explores the depths of coffee quality. He's not just an observer but a hands-on enthusiast who dedicates his talents to ensuring the highest standards of coffee.In the quality control lab, Ian's daily routine involves processing an astounding number of taste-bud signals. He's like a sensory superhero, utilizing his seventh, ninth, and tenth cranial nerves to decipher the intricate flavors and nuances of coffee. This is no small feat, and Ian's expertise is pivotal in the pursuit of the perfect brew.But Ian's involvement doesn't stop there. He can also be found meticulously preparing, roasting, and cataloging green-coffee samples. His involvement in every step of the coffee journey ensures that every cup is a masterpiece in itself.In today's episode, we delve into Ian's remarkable long-term observational study on water activity in specialty green coffee. This research is a testament to his dedication and passion for understanding every aspect of coffee. What's even more exciting is that Ian has some intriguing updates and insights to share since completing the study in 2019.So, without further ado, let's dive into the world of coffee science and hear what Ian has to say on this episode of "Water in Food." Get ready for a caffeinated journey of knowledge and flavor.

Returning to the podcast in this episode is Marina Marchese. Marina is back from a recent trip to Italy taking advanced courses from the Food Institute there in both learning, and teaching the skills necessary to claim the title of Connoisseur. Marina is in charge of The American Honey Tasting Society, an organization designed to teach people the intricate skills necessary to become a honey connoisseur. She is also a Member Italian Register of Experts in the Sensory Analysis of Honey. Marina and Kim Flottum published The Honey Connoisseur book looking at the major honey plants of the world, plus an introduction to Marina's Honey Tasting Wheel, a tool used to describe, and define the intricate flavors of the honeys of the world. Tasting and experiencing the differences in honeys is a learned skill, something all of us can do, with just a little practice and technique. As a beekeeper, you should know how to describe the taste of your honey – whether you sell it to the local packer, the farm market or on a stand in front of your house. Listen today! What's your favorite honey taste like? We hope you enjoy the episode. Leave comments and questions in the Comments Section of the episode's website. Thank you for listening! Links and websites mentioned in this podcast:  American Honey Tasting Society: https://www.americanhoneytastingsociety.com/ Marina's Honey Connoisseur Website: http://www.honeysommelier.com  Beekeeping Today Podcast on YouTube: https://www.youtube.com/@beekeepingtodaypodcast Honey Bee Obscura: https://www.honeybeeobscura.com ______________ This episode is brought to you by Global Patties! Global offers a variety of standard and custom patties. Visit them today at http://globalpatties.com and let them know you appreciate them sponsoring this episode!  We welcome Betterbee as sponsor of today's episode. Betterbee's mission is to support every beekeeper with excellent customer service, continued education and quality equipment. From their colorful and informative catalog to their support of beekeeper educational activities, including this podcast series, Betterbee truly is Beekeepers Serving Beekeepers. See for yourself at www.betterbee.com Thanks to Strong Microbials for their support of Beekeeping Today Podcast. Find out more about heir line of probiotics in our Season 3, Episode 12 episode and from their website: https://www.strongmicrobials.com Thanks for Northern Bee Books for their support. Northern Bee Books is the publisher of bee books available worldwide from their website or from Amazon and bookstores everywhere. They are also the publishers of The Beekeepers Quarterly and Natural Bee Husbandry. _______________ We hope you enjoy this podcast and welcome your questions and comments in the show notes of this episode or: questions@beekeepingtodaypodcast.com Thanks to Bee Culture, the Magazine of American Beekeeping, for their support of The Beekeeping Today Podcast. Available in print and digital at www.beeculture.com Thank you for listening!  Podcast music: Be Strong by Young Presidents; Epilogue by Musicalman; Walking in Paris by Studio Le Bus; A Fresh New Start by Pete Morse; Original guitar background instrumental by Jeff Ott Beekeeping Today Podcast is an audio production of Growing Planet Media, LLC Copyright © 2023 by Growing Planet Media, LLC

We are joined by Sarah Coughlin the sensory manager at Puratos! We talk what it takes to run a sensory panel, why we do it, and some fun stories about when they go wrong. We are also very happy to share that Trek Talks 2 is happening and you can help a great charity that works to solve hunger and food insecurity. The Hollywood Food Coalition.  Go here to find more information. Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us

Accurately tasting coffee can be a daunting task. Add to that the pressure of competition or just the daily work of the bar, and being focused, confident, and at ease while dialing in or making flavor determinations seems all but impossible. These are all however attributes that today's guest possesses and has honed over their career to be able to remain cool and taste coffees like a champion. Today we are talking with the 2022 U.S. Cup Tasters Champ, Julien Langevine! Julien Langevin is the production roaster for Coffee By Design in Portland, ME. Langevin only just began learning how to roast after working for about four years as a barista in different iterations, and taking a brief hiatus from the industry to try his hand at being an electrician. His first real job was at Starbucks and worked through various shops in Portland while achieving his Bachelors of Fine Arts. After graduation he began to go to SCA events, acting as a volunteer and a sensory judge for the Barista competition, and then competing in the Nashville Cup Tasters qualifier in 2020. After a two and a half year separation from said community, Langevin found his way back to coffee somehow and is now the current 2022 US Cup Tasters Champion.  In this conversation we will get to learn about Julien's career path, tasting techniques, and hear words of wisdom for aspiring tasters and coffee professionals! We cover: Journey and challenges in coffee career Techniques for tasting Grounding yourself  Tasting when nervous vs relaxed Focus, Flow state, and visualization Preparing for competition  Doing what you can where you are Links:   Related Episodes: 048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas! 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris 037 : Chocolate & Coffee w/ Brian Beyke : Understanding Craft Chocolate   Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com  

Are you open minded when it comes to coffee? How open minded do you need to be? What is the difference between being ignorant or dismissive of a type of coffee and simply having a preference?  Choosing the right and best coffees to present to your customers is both easier and harder than it has ever been. As we navigate through a sea of options with limited time and budgets for purchases we need to know that what we decide is fitting for us and those we are serving. On this episode of shift break we will be exploring the balance between exploration, open-mindedness, experimentation, and making decisions for your coffee business and its customers.  Links:  David Train on Instagram: Don't Judge the Process Related episodes: 048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas! ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients The Dark Roast Night of the Soul  Taste the Rainbow Curbing their Enthusiasm  Building an Accessible Coffee Menu 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris  Visit our Sponsors!!! Custom branded mobile apps for your shop! www.espressly.co   The best espresso machines in the world! www.lamarzoccousa.com

Sustainability is a collaborative effort that relies on solid networks, relationships, and communication. This is mainly the responsibility of importers and roasters whose job it is to provide connection, accurate representation, and to realize the potential of the now harvested coffee and the farmers who grow it. While providing these platforms to those they serve, importers and roasters must also look out for the stability and sustainability of their own businesses in order to make progress long-term. In this episode we will be talking with some seriously inspiring importers and roasters to discuss their practices, perspectives, accomplishments on what it means to be holistically sustainable. From commited importing relationships, balancing the needs of roasters and farmers, and exploring the roasters role in the value chain -- to roaster cooperatives, creating values based culture, and navigating supply challenges, there are some incredible points and actionable insights in these conversations. I hope this inspires you to take consistent action, even in small ways, to add to the positive momentum! Our Guest for this Episode include: Jeanine Niynzima-Aroian: Owner of JNP Coffee / Founder of Burundi Friends International James Tooill: North American Sales Manager, Ally Coffee Joe Marrocco: VP of Coffee Sourcing and Product Development at FairWave Coffee Collective Monica Firl: Director of Sustainability, Coop Coffees Lee Wallace, CEO, Peace Coffee Andi Trindle Mersch: Director of Coffee, Tea, and Sustainability with Philz Coffee Guest Links:  JNP Coffee Ally Coffee FairWave Coop Coffees Peace Coffee Philz Coffee Show Links: www.biocaf.com Download the  Free PDF Program Guide Series Link: All Episodes of The Sustainability Series  Related Keys to the Shop Episodes: COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop  078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris Special! “Thinking Differently” Series | Radical Sustainability w/ James Combs of Combs' Coffee 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca “Rate of Rise: Elevated Conversations on Roasting” RoR #6: Buying Less and Doing More w/ Ever Meister 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge   Remember! Visit www.biocaf.com for more resources on sustainability! Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive! Follow @keystotheshop on Instagram!

After Alicia attended her first 4 week beekeeping class she was hooked. In this episode you will learn the story of how Honey and Bee began, many amazing facts about bees and the hidden benefits of raw honey.  Alicia taught us how to recognize the best types of honey, tips for creating a bee friendly lawn and what to expect as a beekeeper.  Featuring the song "Please Dear Sun" by local musician, Amanda Grace.  Alicia Donovan is owner of Honey and The Bee, Beyond the Hive.Her background in Veterinary Technology led her the fascinating world of honey bees.From studying bee biology to understanding the best beekeeping practices the learning never ends. She has taken courses from Entomologists at the University of Minnesota and Michigan State.  Alicia is involved in many honey bee related groups and has been beekeeping for the past 5 years.  She recently completed a course in Sensory Analysis of Honey through the American Honey Tasting Society. Alicia and her husband are owners of Bogus Creek Hill Farm a pollinator friendly habitat in Stockholm, WI. Learn more at https://honeyandthebee.blog/Follow Minnesota Circle on Instagram or Facebook @minnesotacircleSupport the show (http://www.minnesotacircle.com)

Today we get to explore the ever growing Central African coffee farming industry with some one who's company is creating inroads, resources, and opportunities to improve farmers lives and the global demand for their product.  Keith White Jr. is the founder of Paraiso Trading. Paraiso Trading was created to connect Central African Farmers and their high quality organic produce directly to world markets. The company  initially focuses on organically produced Coffee, and Cocoa. However as it  grows and adds more farmers to the network it will expand the product portfolio.  Working with women farmers, as well as priding ourselves on only working with farms and Cooperatives that we have actually visited and exceed our social and transparency standards in accordance with those required to be apart of the global economy.  They work hard to promote the product at a higher price, work with farm owners and managers to assist in obtaining certifications, educate farmers and others on the benefits of improved sustainability and environmental consciousness, as well as educating consumers on the history behind their cups of coffee and who is producing it.    Having grown up the son of a sharecropper in the south and a farmer himself, company owner Keith White has lived the frustration of growing some of the highest quality products on the market yet still struggling to make a living while others became wealthy from the very same product. We aim to be a part of the change happening in the specialty coffee industry!   In our conversation today we talk all about how the company was founded, the opportunities, challenges, and needs associated with bringing central African farming to the greater market, and what we need to know about what goes on behind the scenes in getting providing a stable and thriving life for farmers.  We cover: Getting started in coffee and founding pqraiso  Finding the potential and ways to help farmers in Cbetral Africa Brining the coffee to market Partnering with farmers Certifications and the role they play What goes into creating stability for farming communities Importance of organic and responsible farming Helping shift methods  Improving land management  Addressing concerns about supply Links: www.paraisotrading.com   Related episodes to listen to next: 288 : The Truth behind Cheap Coffee w/ Karl Weinhold 103 : The Colombian Coffee Connection w/ Ervin Liz 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge   Visit our sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com        

Many doubts, reactions, engagements and questions indicate the interest that the cigar industry is showing in sensory analysis. We welcome them all. Join Cigar Sense for free [https://www.cigarsense.com/] and get your personalized recommendations powered by technology and sensory analysis!   Quick episode summary What is the meaning of "tasting"? What is different from food & beverage products when applying sensory analysis to cigars? Can the results drive products adrift? Is the individual drowned in the average? Does the individual become data to be mediated? Do only mechanical/industrial cigars justify the application of sensory analysis? How do you resolve for the product variability? How about variability of cigars through storage and aging? The molecular orientation of the smoke can change the sensory perceptions. How do you cope with this? How can humans work like machines, with no influence from the external world? How far can only subjective expressions be taken into account?   Resources mentioned during this episode Cigar Sense article Sensory analysis, a misunderstood discipline Cigar Sense article Sensory analysis, questions and reactions Cigar Sense Podcast episode 51 A new profession in the cigar industry Aniello Buonincontro's book Degustazione Razionale   HELP US SPREAD THE WORD! We’d love it if you could please share Cigar Sense Podcast with your Twitter followers: [bctt tweet="Just listened to #CigarSensePodcast's awesome #podcast about #sensoryanalysis with @cigarsense! It's worth a listen. Check it out" username=""] If you dug this episode, head over to Podchaser and kindly leave us a review and follow the show! You can also follow us on: Facebook LinkedIn Pinterest Instagram   Feedback and promotion on the show You can ask your questions, make comments and be featured on the show! Let your voice be heard. Email Franca Comparetto [franca@cigarsense.com]. We have no external investors nor ads revenue. The people we accept/invite on our podcast are not paying us for the exposure we offer them. Just like for the Cigar Sense membership and our educational resources, what we strive to provide is independent information.

What is it we mean when we refer to "Quality?" If we take that a step further we might ask, how can we control quality? These questions are top of mind for most coffee roasters who, amidst a sea of complexity and moving parts, are desperately interested in providing a consistently excellent end product to their customers.  Today we are going to dive into the topic of understanding quality, quality control, and taking the first steps in making it a real part of your operation so you can comfortably navigate the multi faceted issue.  To do that we are talking with one of our industries brightest minds (and palettes), Spencer Turer!  Spencer is the Vice President of Coffee Enterprises, the first independent laboratory in the United States dedicated to quality analysis of coffee and a global leader in coffee quality testing and consulting throughout the farm-to-cup supply chain.  Spenser has been a professional coffee taster, analyst, and quality control expert since 1992 having previously held positions as General Manager, Sales Operations (Coffee Division), Mitsui Foods, Coffee Specialist, Kerry Food & Beverage, Waukesha, WI, and Supply Chain Manager / Coffee Technologist - Product Development, Dunkin’ Donuts  Additionally he is a member of American Society for Testing & Materials Evaluations: Food & Beverage Committee. Green Coffee Association Specialty Coffee Arbitration Panel and an ambassador with International Women’s Coffee Alliance.  As a long time Q Grader, co-founder of the Roasters Guild and widely published author, Spencer's incredible breadth of experience and expertise is going to help us tackle this question of quality as we discuss the how to approach the concept and the main issues we need to consider in our operations both large and small. I hope you enjoy! We cover: Defining quality Intrinsic vs extrinsic quality Factoring in the consumers preference Consistency First steps in QC  Factors that contribute to quality Being able to identify issues and replicate success Danger of “Selling your problems” Balance of systems of control ‘ How we set our own definitions Addressing the complexity of the supply chain Choosing the right things to measure This episode is brought to you by Roast Magazine! Visit them and subscribe over at: www.roastmagazine.com   Links: www.coffeeenterprises.com Specialty Coffee Professionals LinkedIn Group Spencer's Audio Article: "Defining and Measuring Quality in Coffee From Production to Preparation"   Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris   Interested in coffee consulting? Let's talk! Email me: Chris@keystotheshop.com    

Welcome to the new series produced in partnership with Roast Magazine, "Rate of Rise: Elevated conversations on Roasting"!  Every first Friday we will be interviewing roasting experts from around the world to discover wisdom and insights that will help you thrive  in your roasting business. In this inaugural episode we are going to be talking with the amazing Anne Cooper or Equilibrium Master Roasters!  In our conversation we focus on setting yourself up for success through data, equipment knowledge, establishing solid protocols, and balancing the use of software and tools with a deep sensory understanding of the roasting process.  There is a ton of fabulous information here to help you kick of 2021 the right way! We cover:  What's changed in roasting perspectives over the last decade Barrier to entry in the roasting profession The balance of software and sensory as tools to achieve flavor Data collection and decisiveness  The importance of palate preference Are you roasting the coffee or the software? Finding your palate preference  Getting to know your specific machine  Common misconceptions of new and experienced roasters Why sharing roast curves is not really helpful Identifying human error before equipment error Links: Equilibrium Master Roasters Roast Magazine Audio Articles   Related Episodes: 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca 063 : What Your Roaster Wants you to Know w/ Rob Hoos, Author, Modulating the Flavor Profile of Coffee 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris 082 : Knowledge and Flavor w/ Cosimo Libardo   This episode is brought to you by Roast Magazine! Visit them and subscribe over at: www.roastmagazine.com    

What is the difference between sensory analysis and tastings? What is important when selecting assessors? What are the benefits for producers, marketers and consumers when use is made of sensory analysis? The are the most recurring errors when identifying aromas? Who is a sensorialist? And a lot more was discussed with our guest, Luigi Odello: Oenologist, journalist, adjunct professor at Italian and foreign universities, founder of Odello Associati, president of the Centro Studi Assaggiatori and of the Istituto Internazionale Assaggiatori Caffè, managing director of Narratori del Gusto (Taste Storytellers), Istituto Eccellenze Italiane Certificate and Istituto Internazionale Chocolier, academic secretary of the International Academy of Sensory Analysis, member of the board of directors of Absis Consulting, Istituto Nazionale Espresso Italiano and Istituto Nazionale Grappa, coordinator of the Conferenza delle Accademie and of numerous scientific committees, director of L'Assaggio, Sensory News, Coffee Taster and Grappa News. During his career he gained particular skills in sensory analysis and in the implementation of innovation in companies, dedicating particular insights to neuro-linguistic programming and transactional analysis. In the university field, he has spent over 300 hours a year of lessons and is supervisor or co-supervisor of over 100 degree theses and author of numerous publications. He also wrote 51 books and collaborations with the most important magazines in the sector of sensory analysis. He is speaker at numerous conferences both in Italy and abroad. The episode is recorded in Italian, but you can read an English summary here: https://www.cigarsense.com/sensory-analysis-or-tastings/ — This podcast is brought to you by Cigar Sense founders and paid members. With the free Cigar Sense membership, you can obtain personalized recommendations of cigars that best suit your unique individual tastes.  In a few simple steps, you can see what your top cigar picks are from the thousands of cigars available on the market.  You can also explore sensory and other cigar attributes as Cigar Sense helps you better understand what you like and dislike in a cigar. — Be sure to subscribe to Cigar Sense Podcast so that you don’t miss a single episode, and while you’re at it, won’t you take a moment to write a short review and rate the show? It would be greatly appreciated!

Marcelo Vargas é professor e pesquisador em vinhos. Possui Mestrado em Wine Business pela Università di Camerino (Itália). MBA em Marketing e Negócios do Vinho (ESPM). Especialização em Sensory Analysis e Consumer Science pelo Centro Italiano di Analisi Sensoriale (Itália). Graduação superior em Comunicação e Marketing. Professor de pós-graduação da Università di Camerino (Itália) e PUCRS. Coordenador no MBA em Marketing do Vinho e Pós em Negócios de Alimentos e Bebidas da ESPM. Sommelier pela Associação Brasileira de Sommeliers. Certificado Avançado em Vinhos e Destilados WSET (Wine & Spirits Education Trust). Pesquisador do Centro Italiano di Analisi Sensoriale para projetos nas áreas de Análise Sensorial, Consumer Science e Neurociência Aplicada. Diretor Executivo da Associação Brasileira de Sommeliers (ABS-RS). Mais de 15 anos de experiência em multinacionais nas áreas de A&B. Docente nas áreas de vinhos, outras bebidas e alimentos no Brasil e no exterior.

2-18-20 Tonight at 9PM ET GotMead Live will be talking with Marina Marchese, the Honey Sommelier. Marina will be speaking at MeadCon 2020 this year, talking about honey sensory analysis and dong a live honey tasting. Carla Marina Marchese is a member of the Italian National Register of Experts in the Sensory Analysis of Honey, where she received her formal training as a honey sensory expert. Her book, The Honey Connoisseur co-authored with Kim Flottum (editor of Bee Culture Magazine) parallels the concept of terroir to single - origin honey directly matching floral sources to flavors and conceived the first U.S. honey aroma and flavor wheel. In 2011, Marina established The American Honey Tasting Society as the resource for honey sensory education in the United States. An apiculturist, Marina has also successfully completed the Charles Mraz Apitherapy Course, twice,  achieving a deep understanding of products of the beehive and their applications to health and healing.  An avid world traveler, Marina has had the opportunity to taste hundreds of new and old world honeys maintaining an impressive private library of honey samples. Most of Marina's work today is consulting for culinary professionals as well as sourcing rare, exotic and exquisite honeys for some of the finest chefs around the country. She is available to create and style honey menus and events or lead guided sensory educational courses for those who would like to train their senses to identify flavors, floral sources, crystallization and defects in honey. Join us on the live chat and don't be afraid to call in if you want to! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Coming up: Feb 25 - Roger Wanner and Joe Abruzzo - WA MeadWerks - Start Up on a Shoestring March 3 - TBA March 10, 17 and 24th off for MeadCon final prep, the event, and recovery (I'll have no voice) Show links and notes Honeybee: Lessons from an Accidental Beekeeper by C. Marina Marchese The Honey Connoisseur by C. Marina Marchese and Kim Flottum National Honey Board Mead Crafter Compeitition Penn Herb Co San Francisco Herbs Wellcome Mead: 105 Mead Recipes from the 17th and 18th Century English Receipt Books at the Wellcome Library by Laura Angotti Cider and Perry in Britain to 1700: A Collection of Material from Primary and Selected Secondary Sources by Laura Angotti Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events February 22 - Strad Meadery, Cordoba, CA - Paint and Sip class February 23 - Threadbare Cider and Mead, Pittsburgh, PA - Koji and Tempeh Master Class February 23 - Washington Mead and Cider Cup Deadline February 28 - Fifth Annual Michigan Nordic Fire Festival and Mead Hall - Charlotte, MI February 29 - Brimming Horn Meadery, Milton, DE - Mead, Cider and Fruit Wine pairing with Girl Scout cookies March 7 - Kvlt Mead, Tacoma, WA - One Year Anniversary March 7 - Brimming Horn Meadery, Milton, DE - Bastion's Wake with Matt Barlow and Freddie Vidales March 11-12 - Ancient Fire Mead & Cider, Manchester, NH - 2nd Birthday Celebration March 13 - Grimsby Hollow Meadery, Middleville, MI - Zachary Craft, music March 17 - MeadCon Meadery Open Houses at Queen Bee Meadery (Denver) and Honnibrook Meadery (Castle Rock)

Franca shares her inner-view on the real hack to finally be heard as a consumer, the secret to finally finding on the market those cigars that you have been desiring. What is sensory analysis, why is its importance growing and how is it organized? Who can benefit from it and what drives consumers to get to know the sensory aspects of premium cigars? You can learn more about sensory analysis at cigarsense.com.   ---    This podcast is brought to you by Cigar Sense founders and paid members. With the free Cigar Sense membership, you can obtain personalized recommendations of cigars that best suit your unique individual tastes.  In a few simple steps, you can see what your top cigar picks are from the thousands of cigars available on the market.  You can also explore sensory and other cigar attributes as Cigar Sense helps you better understand what you like and dislike in a cigar. Visit cigarsense.com and sign up for free today!   ---   Be sure to subscribe to Cigar Sense Podcast so that you don’t miss a single episode, and while you’re at it, won’t you take a moment to write a short review and rate the show? It would be greatly appreciated!

Andrea Stanley from Valley Malting and Lindsay Barr from New Belgium join me to discuss recent advances in malt sensory analysis for beer brewing. You can find additional episodes and show notes on my blog here.

Andrea Stanley from Valley Malting and Lindsay Barr from New Belgium join me to discuss recent advances in malt sensory analysis for beer brewing. You can find additional episodes and show notes on my blog here.

Tasting coffee gives us a window into where the coffee came from and what it's potential can be. Those who work in green buying and sensory analysis are tasked with tasting the truth of a coffee and deciding how it will turn up on retail shelves the world over.  Today we are talking with 2014 U.S. Cup Tasters Champion, Amanda Juris to explore green buying, cupping, sensory analysis, and how our decisions on the cupping table and score sheet impact what the customer ultimately gets in the cafe.  You will leave this conversation with some tips on how to build a solid tasting protocol for your operation and a deeper understanding of what our perceptions and descriptions as professionals do to sway those of the consumer.  Enjoy!   Got questions? Feedback? Want to ask about training and consulting? Chris@keystotheshop.com  

Charles McGonegal has been teaches a workshop on Sensory Analysis for cider judges, makers, enthusiasts and at both CiderCon (the United States Association o Cider Makers annual conference) and GLINTCAP (Great Lakes International Cider and Perry Competition. Charles calls this workshop The Element of Cider. It provides a vocabulary check or what he considers the basics of cider from the sensory and the chemical perspectives. He had 10 flights at the Chicago CiderCon - where he changed just one thing in each glass of cider. He is asking people to define the taste of the cider. Enjoy this chat and if you like this chat and I expect you will! Listen to the previous episode #83 with Charles as he discusses both his cidery, AEppelTreow in Wisconsin and making perry! Contact AEppelTreow website: http://aeppeltreow.com/ telephone: (262) 878-5345 email: cider@appletrue.com address: 1072 288th Ave Burlington, WI 53105 Mentions in this Chat Cider Chat episode 081 Stephanie & Aaron Carson | Gypsy Circus Cider Co, Tennessee Enter the Giveaway for 2 tickets to Cider Circus August 26, 2017 at Copper Mountain Ski Resort in Colorado http://cidercircus.com/  Enter by subscribing to eCiderNews and be automatically entered or become a Patron of Cider Chat and be entered automatically to all Cider Chat contests and giveaways. Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again. [app_audio src="http://ciderchat.com/wp-content/uploads/2017/06/084-The-Elements-of-Cider-Sensory-Analysis-wCharles-McGonegal.mp3"]

Welcome to the My Food Job Rocks Podcast with me, Adam Yee. This is episode 5. We’re going to try something a little bit different this time, I think every 5 or so episodes, I really want to do a deep info session on certain things people don’t know about the food industry. In this episode, I want to talk about what is Food Science, and really, how to become a food scientist. I hope to use this episode to tell all of my friends what the heck I do. Moving to Phoenix where I absolutely knew no one, I’ve met a lot of new people and in most situations, I’ve had to say what I do for a living. I’ve tried things like my actual vague job title, when I first moved to phoenix this was: food processing technologist! What the heck was that? Then I changed to: “I work with food” but I’ve felt most comfortable saying what I’ve studied: I’m a food scientist. In most situations in my life, whenever I tell someone I’m a food scientist, they give me some strange look and tell me what the heck that is. I’m sure my colleagues will nod in agreement that this has happened once in their life. I hope in this episode, to really bring a brief introduction on what is Food Science and how you can remember this profession. Key takeaways: The definition of Food Science, and what they do Where you can study food science The difference between Food Science and Nutrition What We Talk About: Google’s definition of Food Science Institute of Food Technologist Sodium Benzoate in Soda Ethlyene  Splenda  Stevia Bacon Soda Chicory Root Fiber Flaming hot Cheetos EXO Cricket Protein Pea Milk (Ripple) Chapman University Food Science Accredited Food Science University Chipotle E.Coli Freeze Drying Extrusion American Institute of Baking Food Science vs Nutrition The next sewage blockage of 2016 (read the reviews)  Download Episode Official Transcript: If you google “Food Science”, the institute of Food Technologist writes up this definition: Food science is the study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. What this means is that every single item of food or beverage you buy in a grocery store has been influenced by a food scientist. I find that this is honestly the best explanation of being a food scientist. The best way I can explain the benefits of a food scientist is that they try to make food last as long as possible without it causing harm to you or have it taste awful. We are indeed responsible for adding preservatives to soda but we are also responsible for finding a way NOT to use preservatives, while also lowering the calories. We are responsible for pumping ethylene oxide into apples to make them grow bigger but also responsible in making sure organic, non-GMO apples get to the grocery store safe and sound. We are the ones who make splenda and stevia palatable and how to make soda taste like either root beer or bacon We are the ones who make your protein bars have chicory root fiber and the ones who make your Cheetos puffy or spicy… or whatever you desire. We can create bars out of crickets or milk out of vegetables. We are the ones who make sure you don’t get sick drinking juice or prevent bugs in your bread And whether you love these things or hate these things, we’re just doing our job: to feed the world. And most likely, we will need your help accomplishing this. To become a food scientist, you can either get a job at a facility that deals with food or major in food science at a university. Most people who claim themselves to be food scientists have food science degrees. I would argue that if you are a food technologist, whatever your educational background may be, which I think is a confusing title in itself, you can call yourself a food scientist. Food Science is a niche profession and an even nichier major. I hope that’s a word… Most who join the major don’t really know what it is and quite a few people switch majors right away once they find out that you might end up in a factory your whole life. Hey, I’m not going to sugar coat it, there are jobs in food science that may require you to be in a factory and as much as we don’t imagine the glamour of being in a factory making granola bars all day, you sometimes realize just how valuable that job experience has been. Speaking from experience, I sort of enjoyed the factory life for a year or two and you actually make quiet a bit of money because of how much overtime you make if you’re into that. In fact, most of the time, the factory life will highly out pay a product development job but the tradeoff is a stable work/life balance. Besides the point, I really want to dive in about all aspects on food science. So here are three common questions I’ve gotten as a food scientist. I’m sure a lot of my friends who are also food scientists get this a lot. Question 1: Where can you study Food Science? Food Science is usually offered in land grant universities or universities that have a department of agriculture. There are exceptions to both situations. For example, the University of Arizona does not have a food science program even though it is a land-grant university and private institutions like Chapman University have started offering food science in their curriculum. For a list of accredited food science universities, please make sure you go to the show notes and check out the accredited food science programs available across the nation. Food Science is decently Chemistry based and a lot of the focus will be in Biochemistry because you are dealing with macromolecules such as carbohydrates, fats and proteins on the daily. The more you really understand basic chemistry, the more food science starts to make sense. Probably the second most important class to focus on is microbiology as the most important part in the industry is to understand how to prevent bad stuff like salmonella from growing. Pro tip, it’s mainly the amount of water and how much heat it takes to kill the things. Most curriculums offer a buffet of professions including: Quality Assurance, Food Safety, Sensory Analysis, Food Chemistry, Food Analysis, Food Law, Food Engineering, Packaging, Processing, and Product Development. Each one of these subjects act as kind of a job orientation and throughout your food career, you can kind of choose which subject you would like to follow. For example, you can choose to be Quality Assurance Manager, a Sensory Scientist, a Flavor Chemist, or a Product Developer. So some of these sound weird, right? Let me explain some examples of the subjects the universities teach: Quality Assurance: Where we make sure that the processes and ingredients we use to make food are in compliance with the government and with the consumer. You will learn what’s really needed in the food industry to make sure your food is consistent and edible. Food Safety: Basically how to react and prevent food outbreaks. We hear all the time on how E.coli or listeria can cause massive recalls. Food Safety classes are designed on how we can keep our food safe, which is the most important thing you have to think about when making food and distributing it to millions. Food outbreaks can literally kill a food company. Sensory Analysis: Literally a class where you eat things all day. Applying statistics, you will learn about how to find if results between two to ten things are significant or not. We use sensory analysis a lot in the food industry because people have to actually like the taste of the food that is being sold. We also use sensory to replace ingredients, for example, if this organic version can match the original version, or if this new flavor is better than this old one. Food Chemistry: Basically applying what you know about biochemistry and using it on food. In this class, you understand how things get thick when you add flour to soup, why you should coat biscuits with oil before packaging, and why some sugars are super sticky and why some are rock solid. Food Analysis: This is a cool class, but I’d say is very niche in the industry. Here, you understand how to use machines and chemicals to break down food to its basic components and measure its content. This is used extensively with nutrition labeling on your little nutrition facts on every food product. Food Law: A dry subject, but very important; Here you will learn about the FDA and USDA as well as knowing the regulations it takes to slap on a label for food products. Things you would never notice has to be on the package such as: net weight, manufacturing date, and what fonts to use on the label. Food Engineering: The most confusing topic to discuss with your friends because it makes people believe you’re really smart when it’s basically just moving water around mathematically. It’s basically using very basic engineering concepts to help you do your job. It’s meant for you to be the middleman between the scientist saying how much water needs to be in this bottle and the engineer/mechanic to adjust the machines to do such a thing. Some examples of applying food engineering include: measuring the expansion of water when frozen in orange juice concentrates, how much you have to adjust the amount of water when switching to a more watery syrup, and, how many ingredients you need to add back in when your professor accidentally spills part of your incomplete mixture of BBQ sauce! Packaging: Why do we package food? To keep it safe, contained, and as a wicked marketing tool. You also learn about how paper, glass, metal and plastic are made and why they are so versatile. Processing: Here you get to learn how we can create 10,000 lbs of granola bars a day. Basically, learning about all of the necessary machines to make a lot of food. In basic classes, you learn how to dehydrate, refrigerate, and pretty much boil water but in more advanced classes, we learn the science of how freeze drying, microwaves, and extrusion works. Product Development: You make your own product using all of the skills you learned in your previous class. So you will also take some microbiology, statistics, calculus, organic chemistry, biology, nutrition, and physics courses. You know, the fun stuff. There are also plenty of electives you can take. I’ve taken an awesome bakery science course and my friends have taken things like fermentation, meat processing, wine making, and cheese making as one of their electives. If you don’t like science, food science might not be for you. But if you truly love food, then you will find this a very rewarding profession. Next Question: What’s the difference between food science and nutrition? A lot of my food science friends mock this question when their aunt questions them: “Oh, food science? Is that like nutrition?” On my first day of orientation to the food science major, the room was shared with food science students and nutrition students. Heck, even before orientation, I didn’t know the difference either What the professor said has resonated with me ever since: Food Science is farm to fork, Nutrition is afterwards. In other words, Food Science is before we eat the food, Nutrition is what the food does to the body. Food Science includes but is not limited to growing, storing, processing, distributing, packaging, From apples to apple sauce, to apple strudel at your hotel breakfast, all have been inspected and blessed(-ish) by the science of safety, quality, sensory, and processing. But don’t get me wrong, these two professions are getting ever more intermingled and every year it seems like the line blurs more and more. You see, us food scientists need to listen to nutritionists to make our products more attractive and more healthy. That’s the trend nowadays: food needs to be healthy. No matter what. In my situation, I work for a popular health and wellness company and I talk to nutritionists daily to make sure my protein bars are low in sugar and high in protein, while maintaining taste, not decaying rapidly or turning as hard as a rock. I also love talking to nutritionists about which and how much fiber I can use without causing the next sewage blockage of 2016! And again, most nutritionists understand that certain things are needed to make our food taste better or last longer and I suggest really talking to someone who is actually a dietician the next time you hear a food is bad for you. Not your aunt. Unless your aunt is a nutritionist. Most bloggers who tout the media on stuff used in the food industry don’t really have the credentials to stake claims they make. I’m not naming names, but you see it all the time on social media how a blogger who as a major influencer can convince even the largest of companies not to put certain ingredients into their products. As an old professor used to say, “It’s not the poison, it’s the dose”. You can overdose on water, sugar, caffeine, and aspartame but science has proven through 100's of studies, they are OK in the recommended doses. There are millions of tests that the government mandates that tell people what’s safe and what’s not safe and in what amounts. Final Question: Do you get free food every day in your job? Short answer: yes Long answer: As long as you don’t work in a microbiology lab or you’re allergic to peanuts in a peanut factory, you will get free food. When I worked at a slaughterhouse for turkeys, I got a lot of free deli meat from the other plants. One time, I got steaks for a dollar a pound. When I worked at a granola bar factory, I ate granola bars for breakfast every day. My current job at a health and wellness company means I get free Whey Powder, pre-workout, and meal replacement bars. I don’t buy groceries. I would say the best perk in a food related job is the fact that you are guaranteed free food. It’s just how the industry works. Defects are going to be thrown away so you’re either going to get it for free or super cheap. So the next time you meet a food scientist, tell them you know what they do. The next time your cousin is choosing majors for college and you notice he loves food a lot, mention food science as an option. The next time you go to a grocery store, think about what goes in a food that uses good old fashion, science. Thank you for listening to episode 5. I hope you enjoyed this little lecture. Let me know what interests you. As always, sign up for our email list, like foodgrads on facebook, rate us high on itunes, leave a comment, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewee, or just really want to help out like I did, make sure to email us at podcast@foodgrads.com  

This week we discuss the amazing five part series on vinegar fermentation from the Nordic Food Lab. Show notes: [Vinegar Science pt. 1: On Flavour & Vinegar as a Process Nordic Food Lab](http://nordicfoodlab.org/blog/2013/10/vinegar-science-a-dispatch) [Vinegar Science pt. 2: Seasonal Summer Vinegars, A Rapid Approach Nordic Food Lab](http://nordicfoodlab.org/blog/2013/10/vinegar-science-pt-2) [Vinegar Science pt. 3: Sensory Analysis Nordic Food Lab](http://nordicfoodlab.org/blog/2013/10/vinegar-science-pt-3) [Vinegar Science pt. 4: Slow Malt Vinegars with Nordic Flavours Nordic Food Lab](http://nordicfoodlab.org/blog/2013/10/vinegar-science-pt-4) [Vinegar Science pt. 5: Recipes Nordic Food Lab](http://nordicfoodlab.org/blog/2013/10/vinegar-science-pt-5) Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Lecture 11: Discusses Italian wines and Vermouth.

Lecture 10: This lecture begins with a review of the lectures so far. It discusses lessons from Europe that can be applied in California and continues with Hungarian, Soviet, Bulgarian, Israeli, South African and Australian wines. It also contains brief comments on the wines of other regions: Spanish, Portuguese, Egyptian, Tunisian, Algerian and Moroccan, Mexican, Peruvian, Chilean and Argentinean wines.

Lecture 12: The first half of this lecture contains questions and answers in preparation for a quiz. Questions include: effects of different yeasts, kosher wines, chaptalization in Germany and issues involving native North American varieties. After the questions and answers, Amerine discusses special wines beginning with Marsala. He has a brief interjection where he goes back to Lecture 10 with comments on South African wines, then ends the lecture with flavored wines.

Lecture 9: Discusses Alsatian wines, German wines, Swiss wines, Austrian wines and Hungarian wines. This lecture focuses on the present state of grape growing and winemaking under socialism as well as historically.

Lecture 13: This video includes comments on the upcoming quiz, scoring total alcohol in rankings, California wine labeling.

Lecture 14: Discusses California wines and red wines.

Lecture 15: This final lecture in the course includes comments on the final examination, California wines, dessert wines as well as a lengthy discussion of the solera system.

Lecture 8: Continues the discussion on French wines.

Lecture 7: A discussion on French wines.