Yazdır

Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
SENSORY ANALYSIS GDM 421 7 2 + 1 3 5
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Lisans
Dersin Türü SECMELI
Dersin Koordinatörü Dr.Öğr.Üyesi GÖKÇE POLAT YEMİŞ
Dersi Verenler Dr.Öğr.Üyesi GÖKÇE POLAT YEMİŞ
Dersin Yardımcıları
Dersin Kategorisi
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.
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Understands the applications of sensory analysis for product development 1 - 5 - 6 - A - F -
2 - Selects and prepares proper analysis methods according to the type of food 1 - 5 - 6 - 8 - A - F -
3 - Comprehends the principles of panelists selection and training 1 - 5 - 8 - A - F -
4 - Evaluates sensory analysis data statistically and prepares reports 1 - 4 - 6 - 15 - A - F -
5 - Provides suitable laboratory conditions for sensory analysis 1 - 5 - 13 - A - F -
Öğretim Yöntemleri: 1:Lecture 5:Demonstration 6:Motivations to Show 8:Group Study 4:Drilland Practice 15:Problem Solving 13:Lab / Workshop
Ölçme Yöntemleri: A:Testing F:Performance Task

Ders Akışı

Hafta Konular ÖnHazırlık
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

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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.

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 40
KisaSinav 1 10
Odev 1 15
KisaSinav 2 10
PerformanGoreviLabaratuvar 1 25
Toplam 100
Yıliçinin Başarıya Oranı 60
Finalin Başarıya Oranı 40
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(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 10 10
Quiz 1 10 10
Assignment 1 10 10
Performance Task (Laboratory) 1 16 16
Toplam İş Yükü 126
Toplam İş Yükü /25(s) 5.04
Dersin AKTS Kredisi 5.04
; ;