Sensory Evaluation of Wine
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Nestled in the Willamette Valley wine region, Oregon State University has a rich history of training wine industry leaders. Designed for novice and advanced wine connoisseurs alike, Sensory Evaluation of Wine course aims to help participants gain a deeper understanding and appreciation of the essential aspects of sensory evaluation that are often overlooked in most wine tastings.
Through lectures and guided tastings of a range of wine and wine styles from around the world, course participants will be exposed to the topics of white and red winemaking, taste, mouthfeel, aromatics and spoilage. By the end of this two-day course, students will be able to critically evaluate wine with authority and communicate that expertise to others.
This course is taught by OSU sensory scientist, Dr. Elizabeth Tomasino, a foremost expert on wine sensory analysis and flavor chemistry.
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Careers
An overview of related careers and their average salaries in the US. Bars indicate income percentile.
Sensory Technician $46k
Sensory Tech $53k
Sensory Rehabilitation Specialist $59k
SENSORY ANALYST $61k
Monitoring and Evaluation Coordinator $62k
QA Specialist / Sensory Coordinator $63k
Evaluation Management $63k
Evaluation Advisor $70k
Evaluation researcher $72k
Usability Evaluation $84k
Evaluation Engineering $112k
Manager of Project Evaluation $137k
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