Course Name Code Semester T+U Hours Credit ECTS
Sensory Analysis GDM 421 7 2 + 1 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Dr.Öğr.Üyesi GÖKÇE POLAT YEMİŞ
Course Lecturers Dr.Öğr.Üyesi GÖKÇE POLAT YEMİŞ,
Course Assistants
Course Category
Course Objective To teach importance and applications of analysis methods in foods, evaluation of analysis results
Course Content Principles of sensory analysis, anatomy of sensory organs and their roles in perception, The required properties of panelists and place in which panel will take place, selection of panelists and training, selection of sensory analysis methods and application for different foods.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understands the applications of sensory analysis for product development Lecture, Demonstration, Motivations to Show, Testing, Performance Task,
2 Selects and prepares proper analysis methods according to the type of food Lecture, Demonstration, Motivations to Show, Group Study, Testing, Performance Task,
3 Comprehends the principles of panelists selection and training Lecture, Demonstration, Group Study, Testing, Performance Task,
4 Evaluates sensory analysis data statistically and prepares reports Lecture, Drilland Practice, Motivations to Show, Problem Solving, Testing, Performance Task,
5 Provides suitable laboratory conditions for sensory analysis Lecture, Demonstration, Lab / Workshop, Testing, Performance Task,
Week Course Topics Preliminary Preparation
1 Principles of sensory analysis
2 Anathomy of sensory organs and their roles in perception
3 Anathomy of sensory organs and their roles in perception
4 The required properties of panelists and place in which panel will take place,
5 Selection of panelists and training, selection of sensory analysis methods and application for different foods
6 Appropriate forms and scoring
7 Determination of threshold value
8 Texture analysis
9 MIDTERM
10 Color and appearance analysis
11 Acceptance and preference analysis methods
12 Statistically evaluation of sensory analysis results
13 Definition analysis and application in food design
14 New developments in sensory analysis
Resources
Course Notes Altuğ, T. ve Elmacı,Y. 2005. Gıdalarda duyusal değerlendirme
Course Resources Sensory Evaluation of Food Principles and Practices, Harry T. Lawless ve Hildegarde Heymann, 2005
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. X
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. X
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. X
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 45
1. Kısa Sınav 15
1. Ödev 15
1. Performans Görevi (Laboratuvar) 25
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
1. İş Sağlığı ve Güvenliği 0
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 2 32
Mid-terms 1 8 8
Quiz 1 6 6
Assignment 1 5 5
Performance Task (Laboratory) 1 16 16
Final examination 1 14 14
Total Workload 129
Total Workload / 25 (Hours) 5.16
dersAKTSKredisi 5