Combination of perceptions of taste, smell, tactile and kinaesthetic stimuli enabling an assessor to identify a food and to establish a criterion with varying degrees of acceptance or rejection.
LABORATORIES AND PANELS UPDATE LIST
MADRID / 16.01.2022
The IOC Executive Secretariat, through the Standardisation and Research Unit, has updated the lists of laboratories and panels recognised by the International Olive Oil Council on the basis of decisions taken by the Council...
IOC TRAINEESHIP, LAST CALL ON JANUARY 22
Madrid / 15.01.2022
The deadline to send in applications for the latest round of traineeships at the IOC is 22 January 2022. The scheduled start date is 16 February 2020. Notices for the following traineeship was published on the IOC website on...