Beer Flavour Development and Sensory Analysis considers how flavour is perceived by the consumer and the multisensory nature of the flavour stimuli presented by beers. We then examine the development of key beer flavour attributes from a holistic, cross-process perspective. the course also studies Sensory Analysis of beer, covering all aspects from recruiting a panel to test design and data analysis as well as flavour stability of beers and undesirable taints.
The Beer Flavour Development and Sensory Analysis course has been specifically designed for part-time distance learning, allowing you to study when it suits you and to acquire and practise skills while operating in your work environment. The course is delivered using a combination of interactive eLearning and an intensive residential course at the University. You will have access to a library of electronic brewing resources as well as a personal tutor.
Our Brewing Science short courses are taught by staff from the University of Nottingham's School of Biosciences who have expertise in brewing and related sciences, together with invited contributions from specialist brewing practitioners: all are internationally renowned leaders within their field.
Participants will gain knowledge and understanding of:
Participants will gain the following intellectual skills:
Participants will gain professional practical skills to:
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP
T. +44 (0)330 333 4530