Essential Sensory Analysis of Cider & Perry
In this 2-day course, you will learn the theory of sensory analysis and participate in hands-on sensory evaluation. The aims of this module include:
1. Understand the role, importance, and underlying principles of sensory analysis
2. Investigate the main sensory analysis techniques used in the cider industry
3. Investigate the range and source of flavor-active chemical compounds found in cider
4. Undertake sensory analysis of cider and perry
This course is a required Core Module for the Cider Institute of North America (CINA) Advanced Certificate in Cider & Perry Production, however it can be taken by anyone with an interest in sensory analysis for cider and perry production who meets the prerequisite.
PREREQUISITE FOR ATTENDANCE:
It is recommended that students have achieved the Foundation Certificate in Cider & Perry Production, and required for those pursuing the Cider & Perry Certificate Program through CINA (ciderinstitute.com). Alternatively, it is expected that students will have a basic knowledge of the main sensory analysis techniques used in the cider industry and flavor-active chemical compounds found in cider.
Registration fee includes cider tastings, note-taking materials, curriculum, lunch, and refreshments.
Registration is non-refundable after 12 hours of purchase.
WSU Mount Vernon Northwestern Washington Research and Extension Center (View)
16650 Washington SR 536
Mount Vernon, WA 98273
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|