| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Sensory Evaluation Techniques Of Foods | GDM 553 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | YUKSEK_LISANS |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. ZEHRA AYHAN |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | To determine and analyse the perceived characteristics of foods by different sensory techniques |
| Dersin İçeriği | 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 |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Interpret sensory analysis results to improve the product quality, quality control of daily production, new product development and marketing analysis. | Lecture, Lab / Workshop, Self Study, | Testing, Homework, |
| 2 | Explore sensory analysis techniques as an important complemantary to the physical, microbial and chemical analysis of foods | Lecture, Drilland Practice, Self Study, | Testing, Homework, Performance Task, |
| 3 | Select appropriate sensory technique for the purpose | Lecture, Drilland Practice, Self Study, | Testing, Homework, |
| 4 | Analyze and interpret the results of sensory data | Lecture, Drilland Practice, Self Study, | Testing, Homework, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | Lecture notes |
| Ders Kaynakları | 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. |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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 | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ödev | 30 |
| 1. Performans Görevi (Uygulama) | 40 |
| 1. Performans Görevi (Seminer) | 30 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| 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 | 3 | 48 |
| Assignment | 1 | 10 | 10 |
| Performance Task (Application) | 5 | 2 | 10 |
| Performance Task (Seminar) | 1 | 10 | 10 |
| Final examination | 1 | 15 | 15 |
| Toplam İş Yükü | 141 | ||
| Toplam İş Yükü / 25 (Saat) | 5,64 | ||
| Dersin AKTS Kredisi | 6 | ||