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 |
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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 |
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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 |
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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 | | |
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Recommended or Required Reading |
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Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Midterm Examination | 1 | 100 | SUM | 100 | |
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 |
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Workload Calculation |
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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 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | | | | | | | | | | | | | | LO2 | | 3 | | | | | 4 | | | | | | | LO3 | | | | | | | | | | | | | | LO4 | 3 | 3 | | | | | 4 | | | | | | | LO5 | | | | | | | | | | | | | |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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