Description
The role is responsible for training, coaching, and engaging a plant sensory panel; evaluating organoleptic quality from raw materials through finished product; coordinating corrective actions for sensory deviations; analyzing sensory performance and trends; conducting sensory training and audits; and supporting Brewing’s sensory KPIs and good practices. The position requires a degree in Food Science, Biochemistry, Chemistry, or a related field, technical English, quality assurance knowledge, computer proficiency, and basic metrology, calibration, and statistics knowledge.
