Siebel Institute launches Sensory Panel Management Course

The programme includes:

Brewery Quality Control/Quality Assurance

- Definition of Panel and Panel Leader

- Establishing Goals

- Sample points: raw materials, WIP, finished beer

- Activities and Tools

- Basic Sensory Physiology: Human Flavor Perception

- Definition of Sensory Evaluation- evoke, measure, analyze,

- Non-Physiological Influences on Flavor Perception

Taste Panels as a Quality Tool

- What can they achieve, and how?

- Personnel, facilities, resources required, management support

- Assessment and scaling these needs

Establishing a Panel for brewpubs as well as small/mid-size/large breweries

- Selection

- Training

- Scheduling and interdepartmental relations

- Motivations, Rewards and Retention

- Validation

The course will be conducted by

- Mary Pellettieri (MillerCoors)

- Lauren Salazar (New Belgium Brewing Company)

- Suzanne Thompson (MillerCoors)

For more information about Siebel Institute or World Brewing Academy courses, download the complete course catalogue at www.siebelinstitute.com.