Gelato Sensory Analysis: Learn to taste artisan gelato like a glass of wine

Gelato Sensory Analysis: Learn to taste artisan gelato like a glass of wine

In collaboration with Centro Studi Assaggiatori di Brescia, Carpigiani Gelato University will teach you a scientific method to evaluate the quality of gelatos!

The course

For the first time in Italy and in the world, Carpigiani Gelato University, Bologna is offering a Sensory Analysis course dedicated to Artisanal Gelato. Just like sommeliers, coffee and chocolate tasters, participants will learn techniques to distinguish a good artisanal product, pleasant on the palate and well made.

The training lasts 8 hours and was developed together with the Center for Tasting Studies in Brescia to help gelato artisans, chefs, pastry chefs, and foodies understand the science behind gelato tasting, learning how to recognize strengths and weaknesses of the food.

Training objectives:
Train Artisanal Gelato tasters

One day, 9:30 am to 5:30 pm

Subjects covered:

• Conditions for tasting gelato
• Phases of sensory analysis of gelato
• Excercise 1: Balancing ingredients
• Technological reasons for the sensory result: ingredients
• Exercise 2: Production
• Technological reasons for the sensory result: production
• Rating test and final exams, theory and hands on

The course is for anybody wanting to know more about sensory analysis of gelato.

from 9.30 am to 5.30 pm

125 EUR - IVA excl.

Gelato Taster certificate from Carpigiani Gelato University together with the specialists of Sensory Analysis:  Centro Studi Assaggiatori.


Carpigiani Gelato University, Via Emilia 45, 40011 Anzola dell'Emilia, Bologna, Italy


Prices list
Price 125,00 € (152,50 € VAT incl.)
Price from second person onwards 125,00 € (152,50 € VAT incl.)

Available dates

  • 04 June 2018 - 04 June 2018
  • 29 October 2018 - 29 October 2018
  • 25 January 2019 - 25 January 2019


  • English

Course location

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