• knowledge and understanding of the essence and significance of organoleptic quality assessment of goods;
• the ability to test the tasters and justify the use of organoleptic evaluation for solving the tasks;
• Ability to apply scientifically grounded methods of organoleptic assessment of product quality using scales and profile analysis;
• the ability to organize performance and independently carry out work on the quality assessment and examination of food products and cosmetics in accordance with the requirements of the existing State Standard
• knowledge of the rules for taking samples of goods for research on their quality, developing skills for preparing samples for analysis and conducting relevant identification studies.
• the ability to conduct separate analytical operations with laboratory samples of goods
• Ability to evaluate the quality of products, ensuring the objectivity and reliability of the results;
• Ability to define and describe descriptions of food products at levels of their quality

Organic Chemistry
• Physical and colloidal chemistry
• Analytical chemistry
• Chemistry of the Organic Natural Substances
• Chemistry and technology of the cosmetics
• Basics of commodity research in food products and cosmetics

• Quality of goods. Goods quality control systems. Basic concepts, terms and definitions in the field of quality assessment of goods. Characteristics of methods for assessing the quality of goods. The role of sensory analysis of goods in the systems of quality control of goods in the production sector. • Psychophysiological bases of sensory analysis. Analyzer system of man, its role in the sensory evaluation of the quality of goods. The mechanism of perception of sensations. Significance of sensory organs in sensory analysis. Visual, taste, olfactory, auditory, tactile and muscle-joints feelings and their importance in assessing the quality of goods. • Methods of sensory research on the quality of goods. Systematics of sensory methods. Methods of acceptability and benefits (benefits, desirability); Analytical methods of organoleptic analysis. Methods of qualitative and quantitative dissimilar tests. Scale scales. Expert methods of product quality evaluation. Factors that affect the results of sensory analysis. Terms of conducting organoleptic assessments of product quality. Requirements for the premises and equipment for organoleptic analysis. • Modern instrumental research methods in the chemistry of organic and inorganic compounds. Physical and physical and chemical methods. Stages of analysis in determining the qualitative and quantitative characteristics of products. Features of instrumental analysis of food and cosmetics. • Interconnection of instrumental and organoleptic methods of analysis.

• Тильгнер Д.E. Органолептический анализ пищевых продуктов. Перевод с польского языка. Под ред. А.А. Малченко.-М.: Пищепромиздат.-1982.- 388c.
• Малигіна В.Д., Титаренко П.Д. Основи сенсорного аналізу Навчальний посібник. — Донецьк: ДонДУЕТ, 2004. — 152 с.
• Словник термінів з курсу «Сенсорний аналіз продуктів харчування та косметичних засобів» Варваренко С.М., Самарик В.Я., Носова Н.Г., Воронов С.А., Львівська політехніка, 2016
• Родина Т.Г., Вукс Г.А. Дегустационный анализ продуктов. – М.: Колос, 1994. – 192с.
• Колесников В.Т. Сенсорный анализ. – К.: Наукова думка, 1990.
• Жук В.А. Сенсорний аналіз: Навчальний посібник для студентів вищих навчальних закладів. – К.: НМЦ “Укопосвіта”, 1999. – 231с.
• Васильев В.П. Теоретические основы физико-химических методов анализа. М., 1979.
• Петрухин О. М. Практикум по физико – химическим методам анализа. М., Химия. 1987.

• Written report from laboratory work, oral questioning, individual research work – 40 points;
• Final control (written form) - 60 points.