AFTP Course - Beer Flavour Development and Sensory Analysis

Organised by AFTP

Beer Flavour Development and Sensory Analysis considers how flavour is perceived by the consumer and the multisensory nature of the flavour stimuli presented by beers. We then examine the development of key beer flavour attributes from a holistic, cross-process perspective. the course also studies Sensory Analysis of beer, covering all aspects from recruiting a panel to test design and data analysis as well as flavour stability of beers and undesirable taints.

The Beer Flavour Development and Sensory Analysis course has been specifically designed for part-time distance learning, allowing you to study when it suits you and to acquire and practise skills while operating in your work environment. The course is delivered using a combination of interactive eLearning and an intensive residential course at the University. You will have access to a library of electronic brewing resources as well as a personal tutor.

By the end of this course participants will gain knowledge and understanding of:

  • The fundamental, cross-disciplinary principles and practices that underpin current understanding of the flavour quality of beer and their commercial and research applications.
  • A range of key, specialist information primarily focussed on the development of flavour quality throughout the brewing process.
  • The ways in which industry is utilising fundamental and applied research findings from the field of flavour and sensory science.
  • A range of research topics related to the development and control of flavour quality in beer
  • A range of relevant practical techniques and their uses (e.g. sensory analysis/GC-MS/ GC-Olfactometry), together with appropriate procedures for analysis of data.