Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
183318004103	FOOD FORMULATION AND SENSORY ANALYSIS	Compulsory	2	4	4

Level of Course Unit

Short Cycle

Objectives of the Course

The aim of the course is to teach the student sensory analysis methods, evaluation of analysis results and developments in this field.

Name of Lecturer(s)

Dr. Öğr. Üyesi Mehmet Selim ŞILBIR

Learning Outcomes

1	I. Explain concepts related to sensory testing
2	II. Explain the differences of the tests applied
3	III. Determines the appropriate rating scale
4	IV. It reveals the criteria affecting the flavor and texture of the products and explains the product differences.
5	V. Successfully performs sensory testing of a new product

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

none

Recommended Optional Programme Components

none

Course Contents

It covers the topics of food quality and sensory quality characteristics, principles of sensory analysis, sensory evaluation laboratory, product and panel controls, required features of panelists and panel places, panelist selection and training, selection of sensory analysis methods and their application in different foods.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Principles of sensory analysis
2	The structure of the sense organs and their role in perception,
3	The structure of the sense organs and their role in perception,
4	The features required by the panelists and the panel places,
5	Panelist selection and training, selection of sensory analysis methods and application in different foods,
6	Preparation of appropriate forms and scoring
7	Determining the threshold value,
8	Determining the threshold value,
9	Texture analysis
10	Color and appearance analysis
11	Acceptance and preference analysis methods
12	Statistical evaluation of sensory analysis findings,
13	Descriptive analysis and its use in food design,
14	Advances in sensory analysis techniques
15	General Evaluation
16	Final Exam

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

none

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	8	4	32
Self Study	10	2	20
Individual Study for Mid term Examination	8	4	32
Individual Study for Final Examination	1	30	30
Homework	1	8	8
TOTAL WORKLOAD (hours)			124

Contribution of Learning Outcomes to Programme Outcomes

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High