Sensory analysis of food products at food industry enterprises, trade

The textbook contains the psychophysiological foundations of sensory perception, features of the formation of tasting commissions, the methodology of expert sensory analysis, methods of tasting analysis, and the requirements for the tasting scale. Fell the requirements of federal state educational standards of higher education of the latest generation.
Designed for undergraduate students studying in the areas of training 03/38/07 "Production studies", 03/19/04 "Product Technology and Organization of Catering", 38.03.06 "Trade", 19.03.01 "Food Biotechnology" and other profiles and other profiles Food Industry. Practical interest for specialists engaged in the field of quality control and safety of food products