About

Scope

Standardization in the field of food sensory analysis that includes vocabulary, general directives, selection and training of sensory analysis assessors and the methodology to carry on the different tests

Quick links

38

published ISO standards *

under the direct responsibility of ISO/TC 34/SC 12

9

ISO standards under development *

under the direct responsibility of ISO/TC 34/SC 12

21

Participating members

29

Observing members

* number includes updates

Reference Title Type
ISO/TC 34/SC 12/WG 1 Sensory claim substantiation Working group *

* The convener can be reached through the secretariat (See contact information below)

Liaison Committees to ISO/TC 34/SC 12

The committees below can access the documents of ISO/TC 34/SC 12 :

Reference Title ISO/IEC
ISO/TC 34/SC 4 Cereals and pulses ISO
Liaison Committees from ISO/TC 34/SC 12

ISO/TC 34/SC 12 can access the documents of the committees below :

Reference Title ISO/IEC
ISO/TC 34/SC 4 Cereals and pulses ISO
ISO/TC 34/SC 8 Tea ISO
ISO/TC 34/SC 15 Coffee ISO
ISO/TC 69/SC 6 Measurement methods and results ISO
ISO/TC 217 Cosmetics ISO
Organizations in liaison
Acronym Title Liaison type
AOAC INTERNATIONAL AOAC INTERNATIONAL, Association of Analytical Communities A
IOC International Olive Council A
OIV International Organisation of Vine and Wine A
CAC Codex Alimentarius Commission B
EC - European Commission European Commission B

ISO/TC 34/SC 12 - Secretariat

IRAM Argentina
Instituto Argentino de Normalización y Certificación - IRAM
Perú 552/556
C1068AAB Buenos Aires
Argentina

Tel: +54 11 43 46 06 48
Fax: +54 11 43 46 06 51

Secretariat direct:
Ms Maria del Carmen Fernandez
Tel: +54-11-4346-0692
Fax: +54-11-4346-0651