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	1st Semester	7,5

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

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

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	5	5	5	5	5	5	5	5	5	5	4	5	4
LO 002	5	5	5	5	5	5	5	5	5	5	4	5	4
LO 003	5	5	5	5	5	5	5	5	5	5	4	5	4
LO 004	5	5	5	5	5	5	5	5	5	5	5	5	5
LO 005	5	5	5	5	5	5	5	5	5	5	4	4	4
Sub Total	25	25	25	25	25	25	25	25	25	25	21	24	21
Contribution	5	5	5	5	5	5	5	5	5	5	4	5	4

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	2	28
Assignments	2	15	30
Mid-terms	1	32	32
Final examination	1	33	33
Presentation / Seminar Preparation	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

This course is not available in selected semester.

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

Prospective Student