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Sensory Evaluation

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
BDF 180 2 3 0 3





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.

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