Improving the Sensory Performance of Coffee Professionals through Online Training and Gamification

This PhD thesis aims to improve the coffee industry's sensory training and evaluation methodologies. It facilitates collaboration between practical expertise and the scientific principles of sensory analysis to elevate the quality of coffee tastings. The thesis includes three interrelated studies and four papers investigating the effect of online training, a rapid sensory evaluation technique, and gamified odor learning. Additionally, a pre-study investigating the sensory perception of acids in coffee is mentioned for its foundational results, which showed that participants were not able to discern acids in coffee (Prestudy). Therefore, these specific acids were excluded from the subsequent sensory training programs.
The core of this thesis was the investigation of online training programs, conducted over six weeks for the first study and four weeks for the second. These innovative programs were designed to improve the sensory performance of professional coffee tasters, and both studies proved effective in improving odor identification among coffee professionals (Paper I, VI).
The second study also investigated the effect of a novel rapid descriptive sensory method designed to complement traditional cupping techniques and improve coffee sensory evaluations for industry professionals. It was proven effective in describing the difference between four coffee samples (Paper II). Both studies integrated cognitive training into the online sensory training program (Study 1 and 2). Despite its integration, cognitive training did not significantly improve coffee evaluation or odor identification performance compared to sensory training alone. However, including cognitive training played a role in increasing participants' motivation throughout the training program (Paper I, II, VI).
The third study investigated sensory training approaches further by applying gamification elements in odor learning. By developing an aroma memory game, the study aimed to make the learning process more fun, interactive, and effective. Results showed a positive impact on group performance in odor identification. Participants who played the aroma memory games, showed as much improvement as the conventional odor-learning group. Furthermore, subsequent product assessments showed good performance among participants who trained using the gamified approaches, highlighting the potential of incorporating such methods into sensory training programs (Paper III).
In conclusion, this PhD thesis contributes with valuable insights into using evidence-based sensory methods, gamification elements, and online sensory training programs and represents a step forward in bridging the gap between practical expertise and sensory science in the coffee industry.