What to Assess & How - Brewing Sensory Analysis for Quality Control 
Description
This online module explores the causes of off-flavours and sensory defects in brewing, with a focus on identifying, investigating and preventing recurring quality issues.
Learners will examine common flavour compounds and sensory indicators linked to raw materials, processing, fermentation, packaging and contamination, while developing an understanding of how production variables influence sensory outcomes.
The course forms part of the Brewing Sensory Analysis in Quality Control programme and is delivered online, allowing learners to complete the material at their own pace.
Individuals enrolled on this module will have access for 90 days from purchase.
