PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
ASC 229	SENSORY EVALUATION OF FOODS	2 + 0	3rd Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Elective
Course Objective	Learning of sensory evaluation methods and determination of sensory quality characteristics of foods using these methods
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	2	28
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	6	6
Final examination	1	8	8
Presentation / Seminar Preparation	1	8	8
Internet Searching/ Library Study	14	1	14
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

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

Prospective Student