INTENSIVE SPIRITS SENSORY WORKSHOPAn Intriguing Hands-on Training Programme

Recommended for QA/QC, R&D & Distillery Operation Personnel, Sensory Panellists and Blending Specialists.

Monday 22nd January 2018

FlavorActiV Sensory Centre, Parkwood Stud, Aston Park, Aston Rowant, Oxfordshire, OX49 5SP, United Kingdom

Learnings

• Categories of spirits

• Understanding production

• Flavours in distilled spirits

• Applying sensory systems

• Learning GMP Reference Flavours

• Calibrating sensory skills

• Embedding best sensory practices

• Gaining hands on sensory skills

Programme

0845 Introduction 0900 Spirit Tutorials 1000 Sensory Tutorials 1100 Break 1115 Sensory Practical Workshop - I 1215 Lunch 1300 Sensory Practical Workshop - II 1400 Break 1415 Sensory Practical Workshop - III 1515 Break1530 Group Discussions 1615 Award 1630 Session Close

Course Facilitators

Binod K Maitin

• Global Spirits Sensory Head at FlavorActiV• Former Technical Head at United Spirits Limited• 45 years - Spirit Beverages Analytical and Sensory• Ph.D in Analytical Chemistry• Expert Jury Panel - IWSC, UK and ISW, Germany

Evelyne Canterranne

• FlavorActiV’s Sensory

Manager in • 2000

Diplome d’Ingénieur in Food Science• Malting and Brewing Research at BRI• Quality Specialist At Greene King Brewery• Delivery of over 100 courses for FlavorActiV

Course Fees and Registration

GBP 354 (inc. UK VAT) per participant

A maximum of 15 attendees

Register and pay online via - https://goo.gl/4EPFcU

FlavorActiV LimitedSanderum HouseOakley RoadChinnorOxfordshireOX39 4TWUnited Kingdom

+44 (0)1844 396 113

Registered in England and Wales. No. 3205545

© FlavorActiV Limited

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Global Sensory Manager– Head of Wines & Spirits