INSTRUCTORS: 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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