Sensory training

The programme combined targeted theory with hands-on product work using Enzym materials, selected top notes and chemicals covering yeast-specific flavour attributes, off-notes, structured profiling, spider charts, and introductory sensory statistics. Outcome:The sensory team demonstrated clear gains in confidence, alignment, and analytical precision, establishing a robust foundation for consistent product evaluation, R&D support, and quality control.

Role: Sensory & Quality Specialist (Area D)Programme: EBRD Small Business Impact Fund I was appointed as the Area D specialist, responsible for designing and embedding the sensory and quality layer that makes fermentation innovation commercially viable. What I built I created and implemented a complete sensory infrastructure for yeast extracts and reaction flavours, turning subjective […]