PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 523	SENSORY EVALUATION TECHNIQUES FOR FOODS	3 + 0	2nd Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Elective
Course Objective	The objective of this course is to educate students in the field of sensory science by providing the basics of sensory evaluation techniques
Course Content	Introduction to sensory evaluation, organization and operation of a sensory evaluation program, scales used in sensory evaluation (category, graphic, hedonic, face), designs of experiments, discrimination testing (pair-wise, duo-trio, triangle, multiple comparison tests), descriptive analysis (QDA, Flavor Profile Analysis), affective testing (acceptability, preference tests). .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	to have information about during the sensory analysis panel, presentations and laboratory controls
2	to be capable of construction a scale used in sensory analysis of foods
3	to be able to organize sensory panel alone or with a team
4	To have the ability to determine the method suitable for the purpose of sensory evaluation of foods
5	To have the ability to interpret the results of sensory analysis

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	10	10
Final examination	1	12	12
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2023-2024 Fall	1	ATİKE NUR DURAK

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 523	SENSORY EVALUATION TECHNIQUES FOR FOODS	3 + 0	1	Turkish	2023-2024 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer ATİKE NUR DURAK	adurak@pau.edu.tr		ACMYO A0307	%

Goals		The objective of this course is to educate students in the field of sensory science by providing the basics of sensory evaluation techniques
Content		Introduction to sensory evaluation, organization and operation of a sensory evaluation program, scales used in sensory evaluation (category, graphic, hedonic, face), designs of experiments, discrimination testing (pair-wise, duo-trio, triangle, multiple comparison tests), descriptive analysis (QDA, Flavor Profile Analysis), affective testing (acceptability, preference tests). .

Topics

Weeks	Topics
1	What is sensory analysis? Why is it important?
2	Food quality and sensory Quality Characteristics
3	Properties of sensory analysis laboratory, product and panel controls
4	Selection of panelists for sensory analysis
5	Factors which effect panel
6	Difference tests
7	Difference tests
8	Difference tests
9	Scales used in sensory analsis
10	Scales used in sensory analsis
11	Flavour profile analysis
12	Texture profile analysis
13	Using sensory analysis in the studies of consumer preference
14	Using sensory analysis in the studies of consumer preference

Materials

Materials are not specified.

Resources

Resources	Resources Language
	Türkçe
Altuğ Onoğur, T. ve Elmacı, Y., 2011. Gıdalarda Duyusal Değerlendirme. Sidaş Medya Ltd. Şti. Yayın No . 010-1B	Türkçe

Course Assessment

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student