Page 12 - TheThreeCourseBrochuresPlusForm_2022

To n y THE BDES TEAM

& Gar y

LAB/
& F A CILITIES
CLASSR OOMS

ALL ON-SITE COURSES T AKE PLA CE IN OUR CLASSR OOM F A CILITIES , LOC A TED
ADJ A CENT T O THE BD AS , LLC AN ALTYIC AL LABORA T OR Y .
T he main classr oom also ser v es as our Sensor y Ev aluation Lab . In addition
a libr ar y/conf er ence r oom/lunch-dining ar ea, a second smaller di vided
classr oom, a sensor y pr epar ation ar ea, the Distillation and Spectr oscop y
Resear ch Labs, w hich both ser v e dur ing the teaching pr ogr ams, ar e en-suite .
T on y and Gar y often tak e Sensor y Tr aining Course Mater ials on the r oad to
to teach our Clients at their o wn F acilities.

Gary Spedding. Ph.D. Owner of BDAS., LLC and BDES.
Tony Aiken. BSc. Sensory Journeyman at
BDAS, LLC and BDES
Gary, with a research degree in microbial biochemistry,
numerous publications in respected journals and, having Tony, a computer programmer, has been
edited a major practical laboratory analytical workbook involved in running the sensory evaluation
in the area dealing with protein synthesis, moved into program at BDAS, LLC since about 2006. He
brewing analytical chemistry in 1999. Since then he has written and implemented the software
has taught Sensory evaluation both on-site (in KY), and we use to both collect and analyse the data
at client facilities for over 20 years since learning the from our trained sensory panelists - primarily
science behind sensory of beer at the Siebel Institute of for beer assessments. This includes, full
Technology, where he was Manager and then, for a short descriptive analysis, triangle and tetrad
while, Director of Laboratory Operations. After forming testing and more. Now we have sensory
BDAS, LLC in 2002, he has continued to hone skills ballots and training programs for distilled
in testing beverages and understanding the origins, spirits evaluations. Tony teaches with Gary
controls and descriptors of beer and spirits volatiles. He
Gary@bdastesting.com Tony@bdastesting.com both on-site and around the Country - usually
has prepared several published chapters and written several gigs a year - and co-authored a
www.bdastesting.com both peer reviewed and general papers covering COURSE ENROLMENT Chapter on Sensory evaluation as a tool for
all aspects of the QC of alcoholic beverages. He has FORM: https://bdastesting. beer quality assessment for the volume:
recently been appointed as lead science editor for the com/app/uploads/2019/01/ Brewing Microbiology (Edited by Annie Hill)
BDESCourseEnrollmentForm_
new Journal of Distiling Science. V1_2019.pdf
for Woodhead Publishing. He also teaches in
our courses and has become a guru at pilot
Below: The Rotary Evaporator which Tony uses scale distillation and botanical preparation.
to prepare fresh botanical extracts, to test out These skills will be demonstrated in the gin
new gin formulations and as used in class for and other courses offered here.
reduced vacuum distillation. Right: A classic
pilot still adapted by Tony to extend its research
uses for gin and other spirits purposes.

Above: Two other copper pilot stills
used during our courses. Hands on
training. Many attendees purchase
their own after using them in the
classes.

BDAS, LLC C ALL EMAIL
1141 Red Mile Road, STE 202, +1 859-278-2533 gary@bdastesting.com
Lexington, KY 40504
tony@bdastesting.com