Siebel Institute Sensory Panel Management Course

The programme covers:

Brewery Quality Control/Quality Assurance

- Definition of Panel and Panel Leader

- Establishing Goals

- Sample points: raw materials, WIP, finished beer

- Activities & 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, small/mid-size/large breweries

- Selection

- Training

- Scheduling and interdepartmental relations

- Motivations, Rewards and Retention

- Validation

Facilities and Environment

- Running a Panel

- Training the Trainer

Test Methods

- Difference Tests: Duo/Trio, Triangle...

- Descriptive Tests: Characteristics, Intensity...

Significance and Analysis

- data analysis/results/validation/action plan/tracking/communications

Actions & Alternatives

- Troubleshooting

- Close Loop Corrective Action Plans

- Planning and Execution

Course instructors are Mary Pellettieri, who is with MillerCoors, Lauren Salazar who is with New Belgium Brewing Company and Suzanne Thompson, also with MillerCoors.

For more information about the Siebel Institute or World Brewing Academy courses, visit www.siebelinstitute.com.