SENSORY ANALYSIS AS A COMPONENT OF COMMODITY EXPERTISE OF FOOD PRODUCTS
The article discusses the current state of the sensory analysis of food products in the domestic and worldwide levels. It summarizes the recearches of the department of commodity research and commodity expertis in the formulation of the educational process of discipline «Sensory analysis of food products» for the training specialists and bachelors in«Commodity». Information is given in comparison with foreign experience of testing and training tasters in accordance with the recommendations CAC/GL 31 - 1999. «Codex Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories».