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.
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.
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:
|Nov, 11th 2013||Siebel Institute Sensory Analysis for Flavor Production and Control||Chicago Campus||» Details|