Sensory Evaluation

This course introduces the visual, olfactory and gustatory parameters used in the evaluation of beer and distillery products.  Emphasis is placed on aromas, finish, flavor/taste interactions and factors affecting product quality, descriptive analysis/model systems, judging systems, set-up and operation for beverage competitions.  Upon completion, students should be able to demonstrate the fundamental principles/practices in sensory analysis and identify elements that influence sensory qualities of particular craft beverages.

  • Prerequisite: None
  • Corequisite: None
Class Hours3
Lab Hours3
Clinic Coop Or Shop Hours0
Credit Hours3