Knowing meat is not enough. You need to be able to judge it.
The international qualification for meat sommeliers, master butchers, buyers, producers, chefs, quality professionals and specialists who want to assess meat in a traceable, reproducible way and on a common international level.
March–November 2027 · part-time · Germany, Austria, Switzerland
216 HOURSONE CURRICULUM
ONE STANDARD
The competence that has been missing between meat knowledge and professional judgement.
Meat sommelier education has given the industry breadth, language and confidence. IMSP starts where that breadth needs to become robust sensory judgement: repeat, compare, calibrate and explain.
“Sensory science can be explained in a few hours. It cannot be trained that way.”Ronny Paulusch · The meat sommelier needs the next step
216 hours that translate perception into professional judgement.
The core program combines in-person training at the training hub, digital learning and mandatory independent tastings.
In-person hub training
16 in-person training days in eight two-day blocks: foundations, tastings, calibration, discussion and exam preparation.
Digital learning
Sensory-ID™ accompanies the learning path between hub days with content, tasks and personal documentation.
Mandatory tasting
One independently completed Tastingkiosk session per training month. Repetition makes development visible.
A learning pathway with clear levels.
The program, curriculum, international modules, training hubs and digital learning work together to develop professional sensory judgement step by step.