Class runs November 16 – 18, 2021
This course will provide an overview of how your senses work and how those in the food and beverage industries can utilize sensory information in quality control product development, and even to make business decisions. Off character training will be provided specific to the product of interest to the class.
Target industry: Food, Beverage, and Natural Products industry
Primary audience: Quality control, production employees, management
For more information, contact Alesia Burris: alesia.burris@rccc.edu (704-216-7213).
Online registration and payment is available.
Or CALL: 704-216-7222 and mention Datatel # 110995
SEF-3001-WM-01