PRACTICE-ORIENTED CLASSES OF STUDENTS IN THE LABORATORY

On October 28, students of the CCI-41, CCI-42 groups of the Higher School of Food and Processing Technologies conducted practice-oriented classes in the discipline “Tasting analysis and organoleptic evaluation” in the laboratory of the higher school within the framework of the topic “Complex sensory profiles of various chocolate samples”. During the laboratory lesson, an organoleptic evaluation of chocolate was carried out, tasters with a 5-point scale evaluated the products, and during the lesson, experts shared their conclusions. The practical lesson was conducted by the teacher, master of the higher school of “Technologies of food and processing industries” Zhumagalieva A. S.