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, 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