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Essential Sensory Analysis of Cider & Perry

Saturday, November 9, 2019, 8:00 AM - 5:00 PM


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.

Cost: 975 - 1100 USD
Tickets: http://www.brownpapertickets.com/ref/19649/event/4224727

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16650 Washington 536
Mount Vernon, WA 98273

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