1. THIRD CYCLE - DOCTORATE DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1161 Food Engineering
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 523SENSORY EVALUATION TECHNIQUES FOR FOODS3 + 01st Semester7,5

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

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 0012     454   
LO 002     342    
LO 003       4    
LO 004        5   
Sub Total2    38119   
Contribution000001222000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14798
Mid-terms12525
Final examination13030
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1FATMA IŞIK


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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
Assoc. Prof. Dr. FATMA IŞIK fisik@pau.edu.tr MUH A0197 %
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
WeeksTopics
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
ResourcesResources Language
Türkçe
Altuğ Onoğur, T. ve Elmacı, Y., 2011. Gıdalarda Duyusal Değerlendirme. Sidaş Medya Ltd. Şti. Yayın No . 010-1BTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes