Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
---|---|---|---|---|---|
Sensory Analysıs | GDM 421 | 7 | 2 + 1 | 3 | 5 |
Ön Koşul Dersleri | |
Önerilen Seçmeli Dersler | |
Dersin Dili | Türkçe |
Dersin Seviyesi | Lisans |
Dersin Türü | Seçmeli |
Dersin Koordinatörü | Doç.Dr. GÖKÇE POLAT YEMİŞ |
Dersi Verenler | Doç.Dr. GÖKÇE POLAT YEMİŞ, |
Dersin Yardımcıları | |
Dersin Kategorisi | Diğer |
Dersin Amacı | To teach importance and applications of analysis methods in foods, evaluation of analysis results |
Dersin İçeriği | 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. |
# | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
---|---|---|---|
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, |
Hafta | Ders Konuları | Ön Hazırlık |
---|---|---|
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 |
Kaynaklar | |
---|---|
Ders Notu | Altuğ, T. ve Elmacı,Y. 2005. Gıdalarda duyusal değerlendirme |
Ders Kaynakları | Sensory Evaluation of Food Principles and Practices, Harry T. Lawless ve Hildegarde Heymann, 2005 |
Sıra | Program Çıktıları | Katkı Düzeyi | |||||
---|---|---|---|---|---|---|---|
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 |
Değerlendirme Sistemi | |
---|---|
Yarıyıl Çalışmaları | Katkı Oranı |
1. Ara Sınav | 45 |
1. Kısa Sınav | 15 |
1. Ödev | 15 |
1. Performans Görevi (Laboratuvar) | 25 |
Toplam | 100 |
1. Yıl İçinin Başarıya | 60 |
1. Final | 40 |
1. İş Sağlığı ve Güvenliği | 0 |
Toplam | 100 |
AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
---|---|---|---|
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 |
Toplam İş Yükü | 129 | ||
Toplam İş Yükü / 25 (Saat) | 5,16 | ||
Dersin AKTS Kredisi | 5 |