Sensory Evaluation of Fermented Food and Beverages of the World

Sensory Evaluation of Fermented Food and Beverages of the World

Learn the skills to become a taste tester and enjoy exotic fermented food and beverages from around the world. We will take a tour of the globe by tasting indigenous fermented food and drinks like wine, sake, kvass, tepache, miso, kimchi, sausage and crème fraiche. While learning about their origins and going on a palatial journey, discover the science behind sensory analysis. Using the tools of industry, students will increase their sensory vocabulary; rediscover smell, sight, taste, and mouthfeel, and learn about preference testing, time intensity tests and more.

Topics Include

Learn how to evaluate smell, sight, mouthfeel, and taste of a product.
Students will receive a tasting wheel and be asked to use it to describe wine and sake.

Time intensity test with crème fraiche.
Students will draw a curve of how the intensity of flavor changes as they consume crème fraiche and tepache.

Preference testing
Students will do preference testing with sausages and kimchi.

Learning Objectives

  • Introduce participants to fermented beverages and foods from around the world via taste and a short history lesson.
  • Teach students methods behind taste testing.
  • Discuss the science of sensory analysis, the information gleaned about quality and preference, and how it applies to industry.
  • Briefly discuss how the results can be used in statistical analysis for marketing and product development.

Outcomes

  • Students will be given a tasting wheel so that they can begin to build a vocabulary around sensory analysis.
  • They will be participating in standard sensory analysis tests and analyze how they might be useful to industry and at home.
  • By engaging in this taste testing, participants will learn to embrace new fermented foods and appreciate the nuances of different global and microbiological cultures.

Audience

  • Food and Beverage Industry
  • Those interested in other cultures, foods, beverages, probiotics, and sensory analysis.
1463 Sand Hill Road
Tech Commercialization Center
Candler, NC 28715
Instructor
Michelle Acheson-MacLeod
Class Dates
  • May 9, 2019
Class Days & Times
  • Thu - 6:00 PM to 9:00 PM
Class Level
Beginner
Lecture Hours
3.00
Lab Hours
0.00
Total Contact Hours
3.00
Building
TCC
Room
112
Format
Face-to-Face
Course ID
SEF-9125-926BW