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13502 (v.2) Sensory Evaluation 302



 

Area:

Muresk Institute

Contact Hours:

5.0

Credits:

25.0

Lecture:

1 x 5 Hours Weekly

Prerequisite(s):

12614 (v.3) Wine Science 202 or any previous version
AND
12620 (v.3) Sensory Evaluation 202 or any previous version
Teaches the basic physiology of flavour perception and advances the ability to critically evaluate wines by developing the capacity to discern complex organoleptic characters and to interpret these in terms of style, quality and origin. Recognise undesirable flavours arising from spoilage, wine types produced, wine analysis and sensory evaluation.


Availability

YearLocationPeriodInternalArea ExternalCentral External
2003Bentley CampusSemester 2Y  

- Area External refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research.
- Central External refers to external course/units run through the Curtin Bentley-based Distance Education Area.


 
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