Description
This online module explores how every stage of the brewing process, from raw materials through fermentation and into packaging, can influence sensory quality and consumer perception.
The module explains how structured sensory evaluation supports proactive quality management by detecting issues early, informing decision-making and protecting both product quality and brand reputation.
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.
