The Dairy Sensory Evaluation Course is a two-day, intensive, hands-on course to be held in Werribee on 18-19 March.
Trained dairy judges will guide participants through sensory evaluation theory, followed by practical sensory evaluation techniques for milk, cream, butter, ice-cream and yoghurt, with plenty of practice.
Knowledge test and certificate of attendance are included.
The cost is $440 for DIAA members (including GST) and $638 for non-members (including GST). Non-member price includes one-year DIAA membership.
|Contact:||Janos Kaldy - firstname.lastname@example.org|
DIAA National Office (See Map)
671 Sneydes Road Werribee, Vic