School of Agriculture, Food and Wine PhD candidate, Hugh Holds, is recruiting participants for upcoming brandy sensory sessions. 

Participants will be required to attend two sessions (approximately 1 hour per session) for an odour/flavour assessment of brandy products. 

How to register

You will need to book one time-slot in BOTH sessions to take part and will be remunerated with a Coles/Myer voucher for your time. 

If you have any questions, please contact

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