Faculty of Food and Technology Osijek (PTFOS)

Osijek

Testing, training and education program for sensory analysis of honey

Croatian

/

C-VET

Informal

The goal of this program is to select, through a series of tests, trainings and lectures, participants who have the skills necessary for sensorial analysis of honey (selected panelists), and who can be further improved through training. Through the aforementioned program, all participants acquire knowledge about the sensorial properties of honey (varietal characteristics) and methods of sensorial analysis.

Sensory, evaluation, honey

EUR 262.45

Certificate for the completion of the program

On request

30 hours

Refined senses for sensory evaluation of honey products.

Beekeeping

Conditions are not predetermined.

Distinguish types of honey; Describe the characteristics of selected unifloral types of honey; Evaluate the quality of selected unifloral types of honey; Use professional terminology in the description of honey.