American Honey Tasting Society. This on line course takes place on zoom and provides basic intro to applying sensory analysis methods to tasting and evaluating honey through olfactory and gustatory exercises. Students will learn how to identify between the difference taste, flavor and trigeminal sensations. How to evaluate honey by color, taste, flavor and texture and write detailed tasting notes for honey samples provided. Emphasis will be on using correct descriptors when describing the sensory qualities of each honey using the wheel. Power point presentation included.