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May 01, 2026
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2024-2025 Catalog & Student Handbook Archived Catalog
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DIST 1120 - Sensory and Product Analysis (with Lab)4 sem hrs cr
This course introduces the skills required to identify product consistency and quality. Using a range of sensory techniques, students examine flavors, colors, and aromas and how each is affected by the stages of production, the maturation process, filtration, and bottling considerations. Barrel materials and management and their effects on the product are also examined. Students will learn to detect faults and identify their sources.
Transfer (UT) or Non-Transfer Course (UN): UN
Master Course Syllabus
Student Learning Outcomes
- Identify product consistency and quality.
- Examine flavors, colors, and aromas and how each is affected by the stages of production, the maturation process, filtration, and bottling considerations
- Examine barrel materials and management and their effects on the product
- Learn to detect faults and identify their sources
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