About

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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Sustainable Development Goals

This committee contributes with 1 standard to the following Sustainable Development Goals:

3
Good Health and Well-being
9
Industry, Innovation and Infrastructure
12
Responsible Consumption and Production
40

published ISO standards *

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

3

ISO standards under development *

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

27

Participating members

25

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