At Zhangir Khan University, a practice-oriented lesson on the topic “Testing tasters for taste and olfactory sensitivity” was held for students of the CCI-41, CCI-42 groups of the Higher School of Food and Processing Technologies.
During the laboratory lesson, the smell and taste of food raw materials and finished products were evaluated. Tasters and experts were selected among the students, who inhaled odors with their eyes closed, tasted food solutions and chose what tasted better.
At the end of the lesson, the teacher, master of the Higher School of “Technologies of Food and Processing Industries” A.Zhumagalieva selected the best tasters, and the experts made concluding remarks. The guys really liked the lesson in this format, after which they shared their impressions and emotions.
Uldanai Togaeva, student of CCI-41 group
