Tufts University Sensory and Science Center (TUSSC)

 

200 Boston Avenue, Suite G700

Box 30

Medford, MA 02155

  

617.627.0786
tussc@tufts.edu

Courses

Upcoming Courses

Sensory-Directed Chemical Analysis

August 29th - August 30th, 2017
Register for course >
Location: GERSTEL, Inc. Linthicum, MD

 

Course Descriptions

Descriptive Sensory Analysis (Full, 3 months)

Description
This intensive course is designed to provide a strong foundation in descriptive sensory analysis, specifically The Flavor Profile Method and Profile Attribute Analysis (PAA), during three formal training sessions and homework assignments. Topics covered include: terminology, standard intensity scale, basic tastes, aromatics, mouthfeels, balance and fullness, aftertaste, sensory panel leadership, techniques, and sensory screening and development of scoresheets. Classes include both presentations and facilitated taste sessions using reference standards and market products to demonstrate topics covered. Homework is monitored by existing, trained sensory panelists.

Timing
Three formal sessions will be held on consecutive days: Session 1 (5 days), Session 2 (5 days), and Session 3 (3 days). Homework will be assigned during the 2 month period between the first and second sessions, and 1 month between the second and third sessions.

About the instructor
The primary instructor for this course is Roy Desrochers. Mr. Desrochers has over 32 years of experience teaching descriptive sensory analysis around the world.


Condensed Descriptive Sensory Analysis (1 week)

Description
This condensed course is designed to provide a foundation in descriptive sensory analysis, specifically The Flavor Profile Method and Profile Attribute Analysis (PAA), in one week. Topics covered include: standard terminology and intensity scale, basic tastes, aromatics, mouthfeels, balance and fullness, aftertaste, and techniques. Classes include both presentations and facilitated taste sessions using reference standards and market products to demonstrate topics covered.

Timing
One week of classes with homework each night.

About the instructor
The primary instructor for this course is Roy Desrochers. Mr. Desrochers has over 32 years of experience teaching descriptive sensory analysis around the world.


Beer Flavor Evaluation

Description
This course is designed to build on instruction from the descriptive sensory analysis courses by applying previous knowledge and experience to beer. Specific instruction and facilitated sensory sessions using a wide range of beer products and their ingredients will allow students an opportunity to apply their sensory expertise to beer. In addition, the syllabus includes sensory panels where students will look at various styles of beer, common sensory characteristics of beer, and common off-odors and off-flavors.

Timing
One week of classes with homework each night.

Prerequisites
Either TUSSC Descriptive Sensory Analysis Course

About the instructor
The primary instructor for this course is Roy Desrochers. Mr. Desrochers has instructed classes in beer flavor evaluation for the Master Brewers Association of the Americas (MBAA) for over 32 years. In addition, he has trained beer flavor panelists at large and small breweries in North America, South America, Europe, and Asia.


Executive Beer Knowledge

Description
This course is designed to provide a working knowledge of beer and beer flavor for executive professionals who work in brewing organizations. Topics include: history of beer, ingredients and impact on beer flavor, the brewing process and effects on beer flavor, packaging, distribution, and consumer insights.

Timing
One week of classes with homework each night.

About the instructor
The primary instructor for this course is Roy Desrochers. Mr. Desrochers has instructed classes in beer flavor evaluation for the Master Brewers Association of the Americas (MBAA) for over 32 years. In addition, he has trained beer flavor panelists at large and small breweries in North America, South America, Europe, and Asia.