Description:

In this course, you will develop the skills necessary to develop and manage basic sensory panels within a brewery setting. You will understand the physical and environmental needs of a sensory facility, equipment and supply needs, safety requirements and acquisition of reference and training samples. You will gain the skills necessary to select and train a sensory panel and maintain a data base of panel results. Data collection and analysis systems for sensory data will also be discussed. You will also be introduced to consumer science, understanding how consumer sensory information is obtained and the tests used so you can read and interpret consumer research. During the course you will also troubleshoot tasted faults and errors in commercial beers, examine how these faults can occur and what can be done to prevent or fix them in subsequent batches.