FRM 130
Sensory Analysis ((3 credit hours))
Kentucky Community and Technical College System · UGRD · Fall 2026
1 section
Catalog description
Evaluates visual, olfactory, taste, and texture characteristics of beer and its raw ingredients using the five senses. Contextualizes materials used in the formulation of recipes while discerning off-flavors at various steps in the brewing process. Lecture: 2 credits (30 contact hours). Laboratory: 1 credit (30 contact hours).
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Availability not recently verifiedClass #kctcs-1013Fall 2026UGRD
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