Food Technology students delved into sensory evaluation of Robusta and Arabica coffee
- 14/09/2023
To help Food Technology students gain more knowledge about coffee and understand the methods of roasting and brewing, the Institute of Applied Sciences at Ho Chi Minh City University of Technology (HUTECH) organized a workshop on “Brewing Methods and Sensory Evaluation of Robusta and Arabica Coffee” on the morning of September 12.
The workshop at Hi-tech Park Campus attracted a large number of Food Technology students
The speaker at the workshop was Ms. Huynh Phuong Quyen, a Lecturer of Food Technology at the HUTECH Institute of Applied Sciences.
Ms. Huynh Phuong Quyen shared valuable insights about different coffee types with students
At the workshop, students learned about various coffee types and distinguished different coffee samples, including Robusta from Dak Lak, Lam Dong, and Gia Lai, as well as Arabica from Guatemala, Brazil, Colombia, Costa Rica, and Ethiopia.
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Guided by Ms. Huynh Phuong Quyen, students practice various coffee brewing methods
Coffee is a familiar drink in Vietnam and around the world, and enjoying its rich flavor has become a daily habit for many Vietnamese people. Using various brewing methods with different coffee samples, the speaker guided students in sensory testing and evaluation through methods such as Flash Profile, CATA, and hedonic testing. As a result, students gained more knowledge about Sensory Evaluation and the food industry.
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In addition, the speaker shared more knowledge about Robusta and Arabica coffee growing regions in Vietnam and around the world. She explained how different coffee roasting methods - light, medium, and dark roasting - can create unique flavors in coffee. She also shared various coffee brewing recipes.
The workshop helps students gain more useful knowledge about coffee brewing and evaluation methods
At the end of the workshop, students gained interesting insights into the coffee cultures of different regions. They specifically learned about brewing methods and the sensory evaluation of Robusta and Arabica coffee. This experience inspired and motivated them to pursue their suitable careers in the future.
News: Institute of Applied Sciences
Photo: Anh Khoa
Media and PR Center
Photo: Anh Khoa
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