Nancy Fraley and Moonshine University instructors
EARLY BIRD SPECIAL: Register by April 15, 2019, for 2 nights at the Brown Hotel included with tuition.
Check-in date: 5/5/19, check-out date: 5/7/19
Master the skills to take your products to the next level of consistency and quality. This two-day course thoroughly examines the use of sensory analysis methods in distillate production, product development, and quality control. Both days will contain a theoretical as well as a practical component whereby participants will take what they learn in the classroom and apply it in a lab setting.
To train participants in sensory analysis methods to enable them to find faults, troubleshoot, and develop consistent, quality products. To coach participants through demonstrations and practice to develop a sensory quality control program for their own professional environment.
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