On-site Training: Sensory Analysis for Flavor Production & Control

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.
Part of the “Master of Beer Styles and Evaluation” program, the oneday Sensory Analysis course takes students through samples of flavor & aromatic compounds associated with raw materials and brewing, analyses the origins of those compounds, and gives students the knowledge required to effectively control them.

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.

Instructor

Lyn Kruger
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 in Chicago:

Date	Course	Venue
Nov, 11th 2013	Siebel Institute Sensory Analysis for Flavor Production and Control	Chicago Campus	» Details