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

Предметом вивчення навчальної дисципліни є основні закони, покладені в основу методу сенсорного аналізу, правила і умови його проведення, можливості і обмеження, вимоги до дегустаторів, місце даного підходу у системі контролю якості продуктів харчування.

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

The aim of the course is to improve knowledge and skills of Laboratory staff of testing and diagnostic laboratories