Identification and Characterisation of Brewery Microorganisms - Brewing Microbiology 101 
Environment & Sampling - Brewing Sensory Analysis for Quality Control 
Brewing Microbiology 101 
Environment & Sampling - Sensory Analysis for Quality Control 
Interpretation and Validation of Microbiological Results - Brewing Microbiology 101 
Microbiological Sampling - Brewing Microbiology 101 
Microbiological Media - Brewing Microbiology 101 
Taints Taster Training – Personal 
The Sensory Experience - Sensory Analysis for Quality Control 
What to Assess & How - Brewing Sensory Analysis for Quality Control 
Root Causes - Brewing Sensory Analysis for Quality Control 
Description
This online module explores the role of sensory lexicons in creating clear, consistent and objective product evaluation.
Learners will examine how structured sensory vocabulary improves communication, strengthens data reliability and supports more effective decision-making within food and beverage production environments.
The module explains the importance of precise terminology in sensory evaluation and demonstrates how sensory lexicons help teams describe products consistently, reducing ambiguity and aligning interpretation across assessors.
The course forms part of the 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.
