FDST2271 — Sensory Evaluation
Add to Publication 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. Semester Hours: CIP: 01.1001 at: NLC: No NVC: No PAC: Yes SAC: No SPC: No Click here for course schedule information.