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BDF180

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, as well as 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.

Lecture Hours: 

2.00

Lab Hours: 

3.00

Clinical Hours: 

0.00

Credit Hours: 

3.00