Reference	Title	Category
ISO/TC 34	Food products	A
ISO/TC 34/SC 2	Oleaginous seeds and fruits and oilseed meals	A
ISO/TC 34/SC 3	Fruits and vegetables and their derived products	A
ISO/TC 34/SC 4	Cereals and pulses	A
ISO/TC 34/SC 5	Milk and milk products	A
ISO/TC 34/SC 6	Meat, poultry, fish, eggs and their products	A
ISO/TC 34/SC 7	Spices, culinary herbs and condiments	A
ISO/TC 34/SC 9	Microbiology	A
ISO/TC 34/SC 10	Animal feeding stuffs	A
ISO/TC 34/SC 11	Animal and vegetable fats and oils	A
ISO/TC 34/SC 12	Sensory analysis	A
ISO/TC 34/SC 15	Coffee	A
ISO/TC 34/SC 16	Horizontal methods for molecular biomarker analysis	A
ISO/TC 69	Applications of statistical methods	A
ISO/TC 93	Starch (including derivatives and by-products)	A
ISO/TC 134	Fertilizers, soil conditioners and beneficial substances	A
ISO/TC 276	Biotechnology	A
ISO/TC 334	Reference materials	A

Notes

Liaisons A: Organizations that make an effective contribution to the work of the technical committee or subcommittee for questions dealt with by this technical committee or subcommittee. 
Liaisons B: Organizations that have indicated a wish to be kept informed of the work of the technical committee or subcommittee. 
Liaisons C: Organizations that make a technical contribution to and participate actively in the work of a working group.