| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM409.2B | Sensory Evaluation of Foods | Elective | 4 | 7 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Introduction of identificationandimportance of sensorymethods as well as chemical, microbiological,physicalandinstrumentalmethodsamongqualitycontrolmeaasurementtechniquesusedduringthestages of stablishment of standardsandspecifications, preparation for production, production inspection, compliance determination and planning for development in food industry. |
| Name of Lecturer(s) |
| Doç. Dr. Özlem ÇAKIR |
| Learning Outcomes |
| 1 | Comprehends the meaning and importance of sensory analysis, and the basic principles of sensory analysis. | | 2 | Acquires theoretical and practical information in the field of Food Engineering, to formulate, and solve consumer preferences for this purpose, becomes skillful at selecting appropriate analytical methods and modeling techniques | | 3 | Contributes to recieve the general appreciation of new products with the community by analyzing consumer preferences | | 4 | Acquires the ability to use databases and other information and resources of that, accessing to information, researching resource fit for this purpose | | 5 | Comprehends how sensory tests should be used in consumer preference study |
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| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| It focuses on the making and evaluation of the sensory analysis of foods. Definition and history of Sensory Evaluation, Sensory Evaluation Laboratoryand panel controls, DifferenceTests. |
| Weekly Detailed Course Contents |
|
| 1 | Food Quality and Sensory Quality Characteristics | | | | 2 | Definition and history of Sensory Evaluation | | | | 3 | The importance of sensory evaluation and its intended uses in food industry | | | | 4 | Sensory Evaluation Laboratoryand panel controls | | | | 5 | Panelist Selection for Sensory Evaluation | | | | 6 | DifferenceTests | | | | 7 | The scales used in Sensory Evaluation | | | | 8 | Midterm | | | | 9 | Flavor Profile Analysis | | | | 10 | The use of sensory tests for Consumer Preference Studies | | | | 11 | The use of program related to sensory evaluation in food industry | | | | 12 | General Assessment | | | | 13 | Student presentations | | | | 14 | Student presentations | | | | 15 | Student presentations | | |
|
| Recommended or Required Reading |
| Gıdalarda Duyusal Değerlendirme Prof. Dr. Tomris Altuğ, Yrd. Doç. Dr. Yeşim Elmacı |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 13 | 2 | 26 |
| Self Study | 10 | 2 | 20 |
| Individual Study for Mid term Examination | 10 | 3 | 30 |
| Individual Study for Final Examination | 10 | 3 | 30 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 4 | 3 | 3 | 2 | 2 | | LO2 | 2 | 3 | 2 | 3 | 3 | 4 | | LO3 | 3 | 4 | 4 | 3 | 3 | 3 | | LO4 | 4 | 3 | 3 | 2 | 2 | 4 | | LO5 | 3 | 4 | 3 | 4 | 3 | 2 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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