| Course Type | Elective Course |
|---|
| Course Level | Master's Degree Without Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Can conduct an idea about sensory analysis in foods.
- Analyze how to evaluate food sensually.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | This course introduces the analysis methods applied to measure the sensory properties of food (taste, texture, aroma, appearance), sensory panel methods, taste, flavor, aroma development efforts and statistical evaluation of analysis results. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Principles of sensory analysis |
|
2nd Week |
Principles of sensory analysis |
|
3rd Week |
Structure of sensory organs and their roles in perception |
|
4th Week |
Sensory qualities of foods |
|
5th Week |
İntroduction to sensory testing methods of foodstuffs (descriptive, discriminative, preference tests) I |
|
6th Week |
İntroduction of sensory testing methods of foodstuffs (descriptive, discriminative, preference tests) II |
|
7th Week |
Factors affecting sensory measurements |
|
8th Week |
Midterm |
|
9th Week |
Preparation and control of samples and test rooms for sensory analysis |
|
10th Week |
Preparation and control of samples and test rooms for sensory analysis |
|
11th Week |
Selection and training of panelists for sensory analysis |
|
12th Week |
Selection and training of panelists for sensory analysis |
|
13th Week |
Determination of threshold value |
|
14th Week |
Applications of sensory test methods in laboratory and considerations in practice |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Altuğ, T. & Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme. Sidas Yayıncılık, İzmir.
2. Yetim, H. & Kesmen, Z. (2009). Gıda Analizleri. Erciyes Üniversitesi, Ders Yayınları.
3. Altuğ Onogur, T. & Elmacı, Y. (2011). Gıda Kalite Sağlama. Sidas Yayıncılık, İzmir. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
10 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
10 |
140 |
| Preparation for Final exam |
1 |
40 |
40 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
30 |
30 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
2 |
2 |
| Homework |
1 |
20 |
20 |
| Presentation (including preperation) |
1 |
3 |
3 |
| Field Research |
1 |
3 |
3 |
| Article Presentation |
1 |
3 |
3 |
| Total Work Load | 285 |
| Total Work Load / 30 (h) | 9.5 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
