Students of the CCI-41 group of the Higher School “technologies of food and processing industries” conducted practice-oriented classes on the discipline “tasting expertise and organoleptic assessment” in the laboratory of the Higher School within the framework of the topic “checking the visual sensitivity of tasters”. Assessment of the quality and rational use of food raw materials in the laboratory is carried out on the basis of studying its properties using modern methods of organoleptic analysis. The effectiveness of the organoleptic method, which allows a comprehensive study of the structure and properties of food raw materials and products of its processing to assess their quality and safety, was discussed. The practical lesson was conducted by the teacher, master of the Higher School of “Technologies of food and processing industries” A. Zhumagalieva.
