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Scope

Standardization in the field of food sensory analysis that includes vocabulary, general directives, selection and training of sensory analysis assessors and the methodology to carry on the different tests

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42

published ISO standards *

under the direct responsibility of ISO/TC 34/SC 12

4

ISO standards under development *

under the direct responsibility of ISO/TC 34/SC 12

26

Participating members

26

Observing members

* number includes updates

Reference Title Type
ISO/TC 34/SC 12/WG 2 Panel selection, training and monitoring Working group

Liaison Committees to ISO/TC 34/SC 12

The committees below can access the documents of ISO/TC 34/SC 12:

Reference Title ISO/IEC
ISO/TC 34/SC 4 Cereals and pulses ISO
ISO/TC 34/SC 11 Animal and vegetable fats and oils ISO

 

Liaison Committees from ISO/TC 34/SC 12

ISO/TC 34/SC 12 can access the documents of the committees below:

Reference Title ISO/IEC
ISO/COPOLCO Committee on consumer policy ISO
ISO/TC 34/SC 4 Cereals and pulses ISO
ISO/TC 34/SC 8 Tea ISO
ISO/TC 34/SC 11 Animal and vegetable fats and oils ISO
ISO/TC 34/SC 15 Coffee ISO
ISO/TC 34/SC 19 Bee products ISO
ISO/TC 69/SC 6 Measurement methods and results ISO
ISO/TC 217 Cosmetics ISO

 

Organizations in liaison (Category A and B)

Acronym Title Category
AOAC INTERNATIONAL AOAC INTERNATIONAL, Association of Analytical Communities A
IOC International Olive Council A
OIV International Organisation of Vine and Wine A
CAC Codex Alimentarius Commission B
EC - European Commission European Commission B

ISO/TC 34/SC 12 - Secretariat

IRAM [Argentina]

Instituto Argentino de Normalización y Certificación - IRAM
Perú 552/556
C1068AAB Buenos Aires
Argentina

Tel: +54 11 43 46 06 48
Fax: +54 11 43 46 06 51
Web:

  2. Taking part
  3. Who develops standards
  4. Technical Committees
  5. ISO/TC 34
  6. SC 12