Course Name Code Semester T+U Hours Credit ECTS
Sensory Evaluation Techniques Of Foods GDM 553 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level yuksek_lisans
Course Type Optional
Course Coordinator Prof.Dr. ZEHRA AYHAN
Course Lecturers
Course Assistants
Course Category
Course Objective To determine and analyse the perceived characteristics of foods by different sensory techniques
Course Content Sensory attributes and perception of foods
Factors affecting sensory analysis
Preparation and control of test samples, sensory evaluation forms, test rooms for sensory testing
Selection, training and monitoring of panelist for sensory testing
Description of sensory test methods of food products
-difference tests
-hedonic and preference/aceptance tests
-descriptive
Conducting specific sensory tests
Analyzing and interpreting sensory results
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Interpret sensory analysis results to improve the product quality, quality control of daily production, new product development and marketing analysis. , , , , ,
2 Explore sensory analysis techniques as an important complemantary to the physical, microbial and chemical analysis of foods , , , , , ,
3 Select appropriate sensory technique for the purpose , , , , ,
4 Analyze and interpret the results of sensory data , , , , ,
Week Course Topics Preliminary Preparation
1 Introduction to the sensory analysis
2 Sensory attributes of foods and perceive mechanisms
3 Factors affecting sensory analysis
4 Evaluation of sensory attributes
5 Difference tests I-theoretical
6 Difference tests I-laboratory practice
7 Difference tests II-theoretical
8 Difference tests II-laboratory practice
9 Descriptive tests (flavor and texture profile analysis)
10 Descriptive tests-laboratory practice
11 Prefence and acceptance tests
12 Prefence and acceptance tests-laboratory practice
13 Consumer tests and practical trial
14 Importance of sensory analysis in food
Resources
Course Notes Lecture notes
Course Resources Sensory Evaluation of Food, Theory and practice,,Jellink, G. VCH Publisher, 1985.
Sensory Evaluation Techniques, Mortan C. Meilgard, Gail Vance Civille, B. Thomas Carr. 2006. CRC Press.
Gıdalarda Duyusal Değerlendirme, T.A. Onoğur ve Y. Elmacı. Sidas Medya, 2011.
SPSS istatistik programı.
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. X
2 By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility.
3 To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. X
4 To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually.
5 To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice.
6 To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2).
7 To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities.
8 To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them.
9 The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities,
10 To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn X
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment
Evaluation System
Semester Studies Contribution Rate
1. Ödev 30
1. Performans Görevi (Uygulama) 40
1. Performans Görevi (Seminer) 30
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Assignment 1 10 10
Performance Task (Application) 5 2 10
Performance Task (Seminar) 1 10 10
Final examination 1 15 15
Total Workload 141
Total Workload / 25 (Hours) 5.64
dersAKTSKredisi 6