An innovative training course – Wine Production Quality Control in the Context of Food Safety, designed within the framework of Erasmus+, was held from January 28 to February 1, 2019. The event was organized by Caucasus International University Life-Long Learning Service.
A five-day training (30 contact hours) (Trainers: M. Mikiashvili, M. Mdinaradze, I. Chanturia, and S. Kitiashvili) consisted of five modules and included theoretical and practical studies as well as laboratory work: general principles of laboratory practice, food safety, wine quality control and falsification, chemical and instrumental methods for defining wine composition and sensory control of wine quality.
Fifteen training participants obtained detailed information on such significant issues as: main requirements for organizing laboratories and their functioning, international standards ISO 17025, 9001, 14001, 45001, bio-safety levels of laboratory, current European regulations for laboratory practice, modern conception for food safety management – “From Farm to Table” approach, essence of falsification of alcoholic beverages, ways of expression, law and regulations, essence of chromatographic method, theoretical foundations of sensorics, degustation conditions, techniques, etc.
On the concluding day of the training, the ceremony for summarizing training and awarding certificates was held at wine cellar Kolkhi on February 1, 2019.
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