Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
183318004103FOOD FORMULATION AND SENSORY ANALYSISCompulsory244
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
1I. Explain concepts related to sensory testing
2II. Explain the differences of the tests applied
3III. Determines the appropriate rating scale
4IV. It reveals the criteria affecting the flavor and texture of the products and explains the product differences.
5V. 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
WeekTheoreticalPracticeLaboratory
1Principles of sensory analysis
2The structure of the sense organs and their role in perception,
3The structure of the sense organs and their role in perception,
4The features required by the panelists and the panel places,
5Panelist selection and training, selection of sensory analysis methods and application in different foods,
6Preparation of appropriate forms and scoring
7Determining the threshold value,
8Determining the threshold value,
9Texture analysis
10Color and appearance analysis
11Acceptance and preference analysis methods
12Statistical evaluation of sensory analysis findings,
13Descriptive analysis and its use in food design,
14Advances in sensory analysis techniques
15General Evaluation
16Final Exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
none
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination8432
Self Study10220
Individual Study for Mid term Examination8432
Individual Study for Final Examination13030
Homework188
TOTAL WORKLOAD (hours)124
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
LO1             
LO2 3    4      
LO3             
LO433    4      
LO5             
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr