FDST 2271 - 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.

Semester Hours: (2-1-4)

CIP: 01.1001

Offered at:
NLC: No
NVC: No
PAC: Yes
SAC: No
SPC: No

Click here for course schedule information.

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