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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
SENSORY EVALUATİON TECHNİQUES OF FOODS GDM 553 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Yüksek Lisans
Dersin Türü SECMELI
Dersin Koordinatörü Prof.Dr. ZEHRA AYHAN
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
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
Dersin 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. 1 - 13 - 14 - A - C -
2 - Explore sensory analysis techniques as an important complemantary to the physical, microbial and chemical analysis of foods 1 - 4 - 14 - A - C - F -
3 - Select appropriate sensory technique for the purpose 1 - 4 - 14 - A - C -
4 - Analyze and interpret the results of sensory data 1 - 4 - 14 - A - C -
Öğretim Yöntemleri: 1:Lecture 13:Lab / Workshop 14:Self Study 4:Drilland Practice
Ölçme Yöntemleri: A:Testing C:Homework F:Performance Task

Ders Akışı

Hafta Konular ÖnHazırlık
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.

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
Odev 1 30
PerformansGoreviUygulama 1 40
PerformansGoreviSeminer 1 30
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

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