Course 4: Sensory Evaluation, QA/QC and Product Design

This course provides information on understanding factors that contribute to product quality and how the production process is finalized. Quality control/quality assurance standards and techniques will be addressed including chemical, biological, mechanical, and sensory analysis. A class sensory panel will be held with good and bad samples where participants will learn sensory analysis (e.g., taste, smell, mouthfeel, color) for early problem detection and to ensure a quality product

This is a 3-week, online asynchronous and in-person hybrid course.
On-site hands-on workshops: schedule TBD

Learning Outcomes:
1. Identify the key microbial chemical and physical threats to brewing, food, and beer quality and determine method of detection, prevention, and elimination throughout the process of product manufacturing
2. Summarize the process of facility cleaning and sanitation
3. Explain quality attributes of beer, such as foam, stability, color, aroma, and attenuation and can interpret the basic reasons why a product deviates from expected performance
4. Identify and describe the key contributors to beer flavor, including defects, the pathways by which they arise, and how these flavors can be controlled
5. Differentiate between the principles of QA and QC and outline the essential components of a quality system
6. Demonstrate a basic understanding of the regulatory environment with regards to overseeing facilities - food safety, equipment safety, compliance, etc.