University: Odessa National Academy of Food Technologies, Ukraine
Purpose of the course: Analysis of the food legislation of the European Union in the field of food safety control.
- Teacher: Olga Titlova
University: Odessa National Academy of Food Technologies, Ukraine
The course "Sensory analysis of food products" is designed for the field of knowledge 18 "Production and technology", specialty 181 "Food technology", "Master" degree, educational and professional program "Quality control and safety in the food industry". The study subject of the discipline is sensory analysis of food products.
- Teacher: Olga Titlova
University: Caucasus International University (CIU), Georgia
Certificate courses were developed and introduced to serve the needs of current and future laboratory specialists in the area of quality control and testing of wine, as well as in clinical diagnosis. The certificate course “Wine production quality control in the context of food safety” is conducted with different modules:
· General organization of the laboratory practice
· Food safety
· Wine quality control and falsification
· Chemical and instrumental methods of determining wine composition
· Wine quality sensory control
- Teacher: Tamar Inasaridze
University: Tbilisi State University (TSU), Georgia
The
aim of the course is to improve knowledge and skills of Laboratory staff of testing and
diagnostic laboratories.
- Teacher: Nino Archvadze
University: Tbilisi State University (TSU), Georgia
The aim of the course is to improve knowledge and practical skills of application modern laboratory techniques in laboratory staff of testing and diagnostic laboratories, focusing on PCR methods.
- Teacher: Nino Archvadze