| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | 183318004103 | FOOD FORMULATION AND SENSORY ANALYSIS | Zorunlu | 2 | 4 | 4 |
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| Dersin Seviyesi |
| Ön Lisans |
| Dersin Amacı |
| The aim of the course is to teach the student sensory analysis methods, evaluation of analysis results and developments in this field. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Dr. Öğr. Üyesi Mehmet Selim ŞILBIR |
| Öğrenme Çıktıları |
| 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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| Öğrenim Türü |
| Daytime Class |
| Dersin Ön Koşulu Olan Dersler |
| none |
| Ders İçin Önerilen Diğer Hususlar |
| none |
| Dersin İçeriği |
| 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. |
| Haftalık Ayrıntılı Ders İçeriği |
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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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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
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| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| Midterm Examination | 1 | 100 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | | none |
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| İş Yükü Hesaplaması |
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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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| Program ve Öğrenme Çıktıları İlişkisi |
| ÖÇ1 | | | | | | | | | | | | | | | ÖÇ2 | | 3 | | | | | 4 | | | | | | | | ÖÇ3 | | | | | | | | | | | | | | | ÖÇ4 | 3 | 3 | | | | | 4 | | | | | | | | ÖÇ5 | | | | | | | | | | | | | |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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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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