DIST1120 — Sensory and Product Analysis (with Lab)
DIST 1120 - Sensory and Product Analysis (with Lab) DIST 1120 - Sensory and Product Analysis (with Lab) 4 sem hrs cr This course introduces the skills required to identify product consistency and quality. Using a range of sensory techniques, students examine flavors, colors, and aromas and how each is affected by the stages of production, the maturation process, filtration, and bottling considerations. Barrel materials and management and their effects on the product are also examined. Students will learn to detect faults and identify their sources. Transfer (UT) or Non-Transfer Course (UN): UN Master Course Syllabus Student Learning