BDF-180
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 the sensory qualities of particular craft beverages.
- Prerequisite: None
- Corequisite: None
| Class Hours | 2 |
|---|---|
| Lab Hours | 3 |
| Clinic, Coop, or Shop Hours | – |
| Credit Hours | 3 |