Description
This workshop will introduce participants to identifying and evaluating botanical raw materials using the senses. Organoleptic analyses evaluate the look, feel, aroma, taste, and fracture of botanical ingredients with a high degree of confidence for determining identity and quality. Participants will learn the basics of sensory perception, assessment of various forms and grades of botanicals, documentation, and adulteration, as well as how to utilize these techniques to comply with dietary supplement GMPs per 21 CFR part 111.
Delivery Options
Face-to-Face
Delivered in-person in a classroom or lab setting.
Contact Hours
Level
Intermediate
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