Siebel Institute Sensory Analysis for Flavor Production and Control
- November, 12th 2012
- Chicago Campus - Chicago
- Practical Training
- Course Materials:
Electronic copies of the lectures (PDF) are included in the tuition. Printed copies are available for an additional USD 50.00 and have to be ordered at the time of application.
The Siebel Institute Sensory Analysis for Flavor Production & Control course has been designed to give brewers the tools they need
to effectively identify and control flavors and aromas in beer.
The Sensory Analysis course is designed and presented by Lyn Kruger, President & COO of Siebel Institute of Technology. Whether taken alone or as part of the Master of Beer Styles & Evaluation program, the Siebel Institute Sensory Analysis for Flavor Production & Control is the perfect way to “tune up” your sensory skills.
Topics covered include:
Lyn Kruger worked for South African Breweries as Development Microbiologist and Microbiology Consultant. She holds her B.S. in Microbiology and Chemistry from Rhodes University and her M.S. in Fermentation Microbiology from the University of Witswatersrand. Lyn is currently President & COO of Siebel Institute and is involved with various courses, lab services and microbiological media.
This program is also offered on the following dates:
|Nov, 10th 2014||Siebel Institute Sensory Analysis for Flavor Production and Control||Chicago Campus||» Details|
|Nov, 9th 2015||Siebel Institute Sensory Analysis for Flavor Production and Control||Chicago Campus||» Details|