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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
Dersin Yardımcıları
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 model and solve complex Food Engineering problems by using the theoretical and applied information in these areas. X
2 Ability to identify, formulate, and solve complex Food Engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to analyze and design a complex system, component of a system, process, or product in Food Engineering 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 select, and use modern techniques and tools needed for solving the complex problems in Food Engineering practices; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex problems and research subjects in Food Engineering. X
6 Ability to work efficiently and undertake responsibility in intra-disciplinary and multi-disciplinary teams; ability to work individually. X
7 Ability to communicate effectively in Turkish, both orally and in writing; write and comprehend reports effectively, make presentation, give and get comprehensible instruction; knowledge of a minimum of one foreign language. 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 Awareness of professional and ethical responsibility; ability to obey ethical rules
10 Having information about business life practices such as project management and risk management; awareness of entrepreneurship, innovation, and sustainability.
11 Knowledge about the global and societal effects of Food Engineering practices on health, environment, and work safety; awareness of the legal consequences of engineering applications.

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
Dersin AKTS Kredisi 5
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