Brewing Sensory Analysis for Quality Control

Description

This online programme provides a comprehensive introduction to sensory analysis within brewery quality and production environments.

Learners will explore the principles of flavour perception, structured sensory evaluation, tasting methodology, panel training and management, and the interpretation of sensory data to support informed brewing decisions.

The programme explains how effective sensory systems help breweries protect product quality, maintain consistency, identify issues early and strengthen communication across production and quality teams. Emphasis is placed on building practical, repeatable sensory processes that support real-world quality management and continuous improvement.

The Brewing Sensory Analysis in Brewing programme is delivered online and can be completed at your own pace. Individuals enrolled on this course will have access for 180 days from purchase.