Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
SENSORY ANALYSIS of FOODS | GMS4112553 | Fall Semester | 2+1 | 2,5 | 5 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Assist.Prof. Armin AMANPOUR |
Assistant(s) | |
Aim | To train students to have detailed knowledge of sensory analysis principles and techniques. To train gastronomes who use sensory analysis methods while developing different food products. To gain the ability to prepare sensory analysis evaluation reports and the ability to work in teams. |
Course Content | This course contains; Food Quality and Sensory Quality Characteristics ,What is Sensory Evaluation? ,Sensory Evaluation Laboratory, Product and Panel Controls ,Factors Affecting Panelist Selection and Panel Size in Sensory Evaluation
,“A”-“Not A” test as Discrimination Testing, difference from control test and Paired comparison test ,Duo–Trio Tests and triangle test as Discrimination Testing ,Multiple comparison tests as Discrimination Testing ,Scales Used in Sensory Evaluation ,Flavor Profile Analysis ,Texture Profile Analysis ,Sensory analysis of spices ,Sensory analysis of olive oil
,
Sensory analysis of milk and dairy products ,Tea and coffee sensory analysis
. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Prepares sensory analysis forms suitable for the samples to be prepared for sensory analysis. | 9 | E |
Creates groups of trained panelists who will participate in the analysis.
| 2, 6 | E, F |
Statistically evaluates the values obtained as a result of the analysis.
| 1 | C |
Chooses the right person for sensory analysis. | 13, 6 | F |
Reports the results of sensory analysis accurately and carefully. | 9 | E |
Organizes appropriate laboratory conditions for sensory analysis. | 11, 17 | F |
Selects the most appropriate sensory analysis method when developing products. | 1, 17 | C, E |
Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method, 13: Case Study Method, 17: Experimental Technique, 2: Project Based Learning Model, 6: Experiential Learning, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam, E: Homework, F: Project Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Food Quality and Sensory Quality Characteristics | |
2 | What is Sensory Evaluation? | |
3 | Sensory Evaluation Laboratory, Product and Panel Controls | Supply and preparation of appropriate test equipment |
4 | Factors Affecting Panelist Selection and Panel Size in Sensory Evaluation
| |
5 | “A”-“Not A” test as Discrimination Testing, difference from control test and Paired comparison test | Preparation of necessary materials for tests |
6 | Duo–Trio Tests and triangle test as Discrimination Testing | Preparation of necessary materials for tests |
7 | Multiple comparison tests as Discrimination Testing | Preparation of necessary materials for tests |
8 | Scales Used in Sensory Evaluation | |
9 | Flavor Profile Analysis | Preparation of suitable materials for analysis |
10 | Texture Profile Analysis | Preparation of suitable materials for analysis |
11 | Sensory analysis of spices | Preparation of suitable materials for analysis |
12 | Sensory analysis of olive oil
| Preparation of suitable materials for analysis |
13 |
Sensory analysis of milk and dairy products | Preparation of suitable materials for analysis |
14 | Tea and coffee sensory analysis
| Preparation of suitable materials for analysis |
Resources |
• Candoğan, K., Barbosa-Cánovas, G., Carkcioglu, E. 2017. Edible Films and Coatings: Sensory Aspects In book: Edible Films and Coatings: Fundamentals and ApplicationsChapter:26 Ed.: María Pilar Montero García, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas. CRC Press, 598s.
• Durlu-Özkaya, F., Coşansu, S., Ayhan, K. 2013. Her Yönüyle Gıda, Sidas Ltd. Şti, İzmir.
• Onoğur, T. A. ve Elmacı, Y. 2015. Gıdalarda Duyusal Değerlendirme. Meta Basım Matbaacılık. 135s.
• İnanlı et. al. 2010. Marine edilmiş hamsi balığının (engraulis encrasicolus l., 1758) kimyasal bileşimi ve farklı soslarda duyusal değerlendirilmesi. Journal of FisheriesSciences.com.
|
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | X | | |
4 | Develops creative menus using new technologies and production methods | | | X | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | X | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | X | |
9 | | | | | | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | X | | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 5 | 70 |
Guided Problem Solving | 2 | 1 | 2 |
Resolution of Homework Problems and Submission as a Report | 7 | 2 | 14 |
Term Project | 7 | 2 | 14 |
Presentation of Project / Seminar | 5 | 2 | 10 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 2 | 4 | 8 |
General Exam | 2 | 6 | 12 |
Performance Task, Maintenance Plan | 5 | 2 | 10 |
Total Workload(Hour) | 140 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(140/30) | 5 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
SENSORY ANALYSIS of FOODS | GMS4112553 | Fall Semester | 2+1 | 2,5 | 5 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Assist.Prof. Armin AMANPOUR |
Assistant(s) | |
Aim | To train students to have detailed knowledge of sensory analysis principles and techniques. To train gastronomes who use sensory analysis methods while developing different food products. To gain the ability to prepare sensory analysis evaluation reports and the ability to work in teams. |
Course Content | This course contains; Food Quality and Sensory Quality Characteristics ,What is Sensory Evaluation? ,Sensory Evaluation Laboratory, Product and Panel Controls ,Factors Affecting Panelist Selection and Panel Size in Sensory Evaluation
,“A”-“Not A” test as Discrimination Testing, difference from control test and Paired comparison test ,Duo–Trio Tests and triangle test as Discrimination Testing ,Multiple comparison tests as Discrimination Testing ,Scales Used in Sensory Evaluation ,Flavor Profile Analysis ,Texture Profile Analysis ,Sensory analysis of spices ,Sensory analysis of olive oil
,
Sensory analysis of milk and dairy products ,Tea and coffee sensory analysis
. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Prepares sensory analysis forms suitable for the samples to be prepared for sensory analysis. | 9 | E |
Creates groups of trained panelists who will participate in the analysis.
| 2, 6 | E, F |
Statistically evaluates the values obtained as a result of the analysis.
| 1 | C |
Chooses the right person for sensory analysis. | 13, 6 | F |
Reports the results of sensory analysis accurately and carefully. | 9 | E |
Organizes appropriate laboratory conditions for sensory analysis. | 11, 17 | F |
Selects the most appropriate sensory analysis method when developing products. | 1, 17 | C, E |
Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method, 13: Case Study Method, 17: Experimental Technique, 2: Project Based Learning Model, 6: Experiential Learning, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam, E: Homework, F: Project Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Food Quality and Sensory Quality Characteristics | |
2 | What is Sensory Evaluation? | |
3 | Sensory Evaluation Laboratory, Product and Panel Controls | Supply and preparation of appropriate test equipment |
4 | Factors Affecting Panelist Selection and Panel Size in Sensory Evaluation
| |
5 | “A”-“Not A” test as Discrimination Testing, difference from control test and Paired comparison test | Preparation of necessary materials for tests |
6 | Duo–Trio Tests and triangle test as Discrimination Testing | Preparation of necessary materials for tests |
7 | Multiple comparison tests as Discrimination Testing | Preparation of necessary materials for tests |
8 | Scales Used in Sensory Evaluation | |
9 | Flavor Profile Analysis | Preparation of suitable materials for analysis |
10 | Texture Profile Analysis | Preparation of suitable materials for analysis |
11 | Sensory analysis of spices | Preparation of suitable materials for analysis |
12 | Sensory analysis of olive oil
| Preparation of suitable materials for analysis |
13 |
Sensory analysis of milk and dairy products | Preparation of suitable materials for analysis |
14 | Tea and coffee sensory analysis
| Preparation of suitable materials for analysis |
Resources |
• Candoğan, K., Barbosa-Cánovas, G., Carkcioglu, E. 2017. Edible Films and Coatings: Sensory Aspects In book: Edible Films and Coatings: Fundamentals and ApplicationsChapter:26 Ed.: María Pilar Montero García, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas. CRC Press, 598s.
• Durlu-Özkaya, F., Coşansu, S., Ayhan, K. 2013. Her Yönüyle Gıda, Sidas Ltd. Şti, İzmir.
• Onoğur, T. A. ve Elmacı, Y. 2015. Gıdalarda Duyusal Değerlendirme. Meta Basım Matbaacılık. 135s.
• İnanlı et. al. 2010. Marine edilmiş hamsi balığının (engraulis encrasicolus l., 1758) kimyasal bileşimi ve farklı soslarda duyusal değerlendirilmesi. Journal of FisheriesSciences.com.
|
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | X | | |
4 | Develops creative menus using new technologies and production methods | | | X | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | X | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | X | |
9 | | | | | | |
10 | | | | | | |
11 | | | | | | |
12 | | | | | | |
13 | | | | X | | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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