IIAC Professional Master aims to provide you, through sensory analysis, with criteria and practical application tools to guide production, along the entire supply chain, towards obtaining a product that gives maximum pleasure to the consumer.

​

The courses cover practical exercises and illustration of the tools for recognizing the qualities and defects in the cup through the senses, the ways to obtain the maximum sensory potential in extraction at the bar, the sensory analysis tests to check the quality and stability of the result in production, and finally the sensory analysis data and the related tests to quickly and with scientific certainty choose green coffee, the roasting and blending methods.

​

IIAC Professional Master is achieved by attending courses M1, M2, M3, M4 and M5 and passing the related exams.