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:
- 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
- Summarize the process of facility cleaning and sanitation
- 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
- Identify and describe the key contributors to beer flavor, including defects, the pathways by which they arise, and how these flavors can be controlled
- Differentiate between the principles of QA and QC and outline the essential components of a quality system
- Demonstrate a basic understanding of the regulatory environment with regards to overseeing facilities - food safety, equipment safety, compliance, etc.
