Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | GM157 | Gıdalarda Duyusal Değerlendirme Yöntemleri | Elective | 1 | 1 | 6 |
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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) |
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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 |
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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.
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Weekly Detailed Course Contents |
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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 | | | |
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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 |
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Assessment Methods and Criteria | |
Midterm Examination | 30 | 100 | SUM | 100 | |
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 |
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Workload Calculation |
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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 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 4 | | | | LO2 | 4 | 5 | | | LO3 | 5 | | 5 | | LO4 | 5 | | | 5 | LO5 | 5 | | | | LO6 | 4 | | | | LO7 | 4 | | | | LO8 | 4 | | | | LO9 | 4 | | | | LO10 | 5 | | | | LO11 | 5 | | | | LO12 | 5 | | | | LO13 | 5 | | | |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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