SCA Lectures Podcast #9: Building a Sensory Program

In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Dr. Maya Zuniga provides an introduction to sensory science and the role it plays in the coffee industry. Dr. Zuniga explains how sensory analysis was used to build the coffee flavor wheel and lexicon, and how these tools can be used to obtain actionable information in understanding coffee flavor profiles.

Presenter: Dr. Maya Zuniga, Food Scientist, S&D Coffee and Tea
Dr. Zuniga has been at S&D Coffee and Tea for the past four years. She currently works in global procurement applying technical expertise to supply chain optimization and synergies as part of S&D’s acquisition by Cott Beverages. Dr. Zuniga has over 17 years of experience and has worked at General Mills and Pillsbury in multiple roles in the areas of product development, purchasing, open innovation, and holistic category management. Her skills and experience span several categories including dairy, flavors, hydrocolloids, chemicals and specialty ingredients. Dr. Zuniga has a B.Sc in Chemistry, and an M.S. and Ph.D. in Food Science.

Follow Dr. Zuniga on Twitter: @themayazuniga

This talk was presented live at the 2017 Global Specialty Coffee Expo, the largest annual gathering of specialty coffee professionals.

The SCA Lectures podcast series is brought to you by Olam Specialty Coffee, connecting roasters to the finest specialty green coffees. Learn more about Olam at

Subscribe to the #SCApodcast on iTunes, Stitcher, Soundcloud, Pocket Casts, or RadioPublic.