Sensory analysis of quality of food products. Requirements to assessors
Abstract
Development and improvement of methodology and practice of the sensory analysis in our country is necessary for improvement of quality and competitiveness of food products. In the article the principles of work of all sensory systems of the person are considered and the factors influencing their functioning are specified. The main requirements of the international, interstate and state standards to the selected assessors of the sensory analysis are provided; separate aspects of training of assessors in Republic of Belarus are covered.
About the Authors
Z. V. Lovkis
RUE «Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus»
Belarus
Belarus
Lovkis Zenon Valentinovich — Honored Science Worker of the Republic of Belarus, corresponding member of the National Academy of Sciences of Belarus, Doctor of Engineering sciences, Professor, General Director
29, Kozlova str., Minsk 220037
H. M. Morgunova
RUE «Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus»
Belarus
Belarus
Morgunova Helena Mikhailovna — PhD in Engineering sciences, Assistant professor, Deputy General Director for standardization and quality of food products
29, Kozlova str., Minsk 220037
V. I. Shevchenko
Educational institution «Belarusian state institute of advanced training and retraining specialists in certification, metrology, and quality management»
Belarus
Belarus
Shevchenko Vladimir Ivanovich — PhD in Economic sciences, principal
3, Melezha str., Minsk
H. A. Davydova
Educational institution «Belarusian state institute of advanced training and retraining specialists in certification, metrology, and quality management»
Belarus
Belarus
Davydova Helena Aliaksandrovna — PhD in Engineering sciences, head of the department of standardization, metrology and quality management
3, Melezha str., Minsk
References
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Review
For citations:
Lovkis Z.V., Morgunova H.M., Shevchenko V.I., Davydova H.A. Sensory analysis of quality of food products. Requirements to assessors. Food Industry: Science and Technology. 2018;11(1):13-19. (In Russ.)
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