Mastering the technique of tasting analysis of liquid light refined, hydrated and unrefined vegetable oils.
Tasting based on qualitative methods: "duo-trio", pair comparison, "two out of five", triangular, "A not A", ranked.
Tasting based on quantitative methods: Dilution Index Method, Scoring Test.
Study of methods of tasting analysis of refined and unrefined liquid dark vegetable oils.
Mastering Descriptive Tasting Analysis: Scoring Method, Flavor Profile Method according to ISO 6658-2016.
Study of consumer methods of tasting analysis of solid vegetable oils: methods of preference, ranked preferences, method of product acceptability, method of desirability and method of determining "appropriateness".