Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GM133A	Sensory Evaluation Methods in Foods	Elective	1	2	6

Level of Course Unit

Second Cycle

Objectives of the Course

To gain to the students information and abilities about usage objectives of sensory food analysis in food industry, sensory test techniques and consumer preference studies of sensory tests and how to use the food quality system in industry.

Name of Lecturer(s)

Learning Outcomes

1	The students are able to improve themselves in their field of study
2	to be able to internalize academical thinking skills
3	to be able to explain scientific research procedure
4	to be able to follow scientific and academic studies related to study field
5	to be able to prepare a term paper based related to a problem that is identified in their field of study.
6	to be able to explain how to get the paper about their field of study.
7	Laboratuvar güvenliği hakkında bilgi edinir
8	Laboratuvar deneyimi kazanır
9	Temel gıda analizlerini uygular
10	Temel gıda analiz tekniklerini öğrenir
11	Elde ettiği sonuçları yorumlayabilir
12
13	Learning the importance of texture in foods

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

This course include the subjects of importance of sensory food analysis in food production and consumption, sensory test techniques and consumer preference studies of sensory tests and how to use the food quality system in industry.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	1- The Introduction, History, Importance and Usage in Food Industry of Sensory Analysis
2	2- Classifying the techniques using sensory evaluation.
3	3- Food quality and sensory quality characteristics
4	4- Sensory evaluation laboratory
5	5- Panelist in sensory evaluation
6	6- Scales using in sensory evaluation
7	7- Preparation of the evaluation forms
8	8- “A” is not “A” test, difference test from control and paired comparison test
9	9- Double-triple test, triangle test and multiple comparison tests
10	10- Different Applying examples
11	11- Different Applying examples
12	12- Descriptive tests
13	13- Consumer tests
14	14- Applying sensory evaluation programme in food managements
15
16

Recommended or Required Reading

Textbook ALTUĞ Tomris ve Elmacı Yeşim (2005) Sensory Analysis in Foods, p130 Elizabeth Larmond (1977). Laboratory Methods For Sensory Evaluation of Food. Canadian Goverment Publishing Centre. Supply and Services Canada Ottawa, Canada K1A 0S9, p 74 F.W. Bodyfelt, J. Tobias and G.M. Trout (1988). The Sensory Evaluation of Dairy Products. An avi Book, Published by Van Nostrand Reinhold, 115 Fifth Avenue, New York, New York 10003, p 598 Additional references Researh papers and Internet sources

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	30	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	70	100
SUM		100
Term (or Year) Learning Activities		30
End Of Term (or Year) Learning Activities		70
SUM		100

Language of Instruction

English

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Team/Group Work	5	6	30
Individual Study for Mid term Examination	1	18	18
Individual Study for Final Examination	1	19	19
Reading	14	3	42
Performance	14	4	56
TOTAL WORKLOAD (hours)			168

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4
LO1	4
LO2	4
LO3	5
LO4	5
LO5	5
LO6	4
LO7	4
LO8	4
LO9	4
LO10	5
LO11	5
LO12
LO13

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High