COOL 9N564 - Essential Sensory Evaluation of Cider and Perry

Programming Description

The Essential Sensory Analysis of Cider & Perry is a 2-day course designed for cider producers that will teach the theory of sensory analysis and hands-on evaluation of cider and perry. This in-depth training will help cidermakers understand the role, importance and underlying principles of sensory analysis and how to identify the range and source of flavour-active chemical compounds found in cider. There will be extensive practical sensory analysis of cider and perry. Topics include: The role, purposes and importance of sensory analysis as a key scientific discipline within cider and perry, the biological basis of sensory analysis and use of other laboratory techniques in support of sensory analysis, the key stages and requirements involved in the planning, preparation, and execution of sensory assessments, the main analytical sensory techniques used in the industry, the use of consumer panels for hedonic sensory analysis, the main sensory components and attributes of cider and perry, sensory faults, and developing a full flavour profile of cider and perry including attributes and intensities.

Learner Outcomes

At the conclusion of the course, learners will: Understand the role, importance, and underlying principles of sensory analysis, investigate the main sensory analysis techniques used in the cider industry, investigate the range and source of flavour-active chemical compounds found in cider and perry, gain competency in completing sensory analysis testing of cider and perry for QA/QC, product development, and marketing.

Notes

Course fee includes: Expert hands-on training in sensory evaluation and product development techniques for cider and perry, sensory evaluation workbook for completing sensory tests of cider and perry, cider samples, lunches, and parking.

OSAP Eligibility: This course qualifies for OSAP funding as a micro-credential. 

Instructional hours: 16