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
The committees below can access the documents of ISO/TC 34/SC 12:
| Reference | Title | ISO/IEC |
|---|---|---|
| ISO/REMCO | Committee on reference materials | ISO |
| ISO/TC 34/SC 4 | Cereals and pulses | ISO |
| ISO/TC 34/SC 11 | Animal and vegetable fats and oils | ISO |
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 |
| 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 |
| Date | Month | Location | TC/SC | Note |
|---|---|---|---|---|
| 24-26 | July 2019 | York (United Kingdom) | ISO/TC 34/SC 12 |
* Information definite but meeting not yet formally convened
** Provisional