| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Gains the ability to develop new products.
- Gains the ability of sensory analysis.
- Learns the points to be considered during sensory analysis.
- Learns panel room and its properties.
- Gains knowledge of tissue analysis.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | Analysis methods, sensory panel methods, taste, flavor, aroma development studies and statistical evaluation of the results applied in order to measure the sensory properties of food (taste, texture, aroma, appearance) are taught. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Importance of originality in food and beverage sector, special products, requirements |
|
2nd Week |
Studies to obtain various specialties, food quality characteristics |
|
3rd Week |
Sensory evaluation, definitions, importance, aims of use in food industry and food and beverage businesses |
|
4th Week |
Sensory evaluation panel room, product and panel controls, panelist selection |
|
5th Week |
Scales used in sensory evaluation, creation of flavor profile diagrams |
|
6th Week |
Tissue profile analysis, using sensory tests in consumer preference studies |
|
7th Week |
Homework presentation |
|
8th Week |
Midterm |
|
9th Week |
An example of sensory evaluation program in food and beverage businesses |
|
10th Week |
Practice: Determination of sensory thresholds of panelists for basic tastes |
|
11th Week |
Application: Basic ingredients of bakery products, various spices and auxiliaries recognition |
|
12th Week |
Application: Preparation of application and sensory analysis report on the feature of the product to be developed, preparation of the experimental design for the next week |
|
13th Week |
Application: Application and sensory analysis report of the product to be developed, preparation of trial design for next week |
|
14th Week |
Application: Developing the application and sensory analysis report on the property of the product to be developed |
|
15th Week |
homework presentation |
|
16th Week |
General evaluation |
|
17th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Altuğ, T. & Elmacı, Y. (2005). Gıdalarda Duyusal Değerlendirme. Meta Basım Matbaacılık.
2. Durlu-Özkaya, F., Çoşansu, S. & Ayhan, K. (2013). Her Yönüyle Gıda. Sidas Yayıncılık, İzmir. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
1 |
20 |
20 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
15 |
15 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
5 |
5 |
| Total Work Load | 104 |
| Total Work Load / 30 (h) | 3.46 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
