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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