Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 213318004103 | FOOD FORMULATION AND SENSORY ANALYSIS | Elective | 2 | 4 | 4 |
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Level of Course Unit |
Short Cycle |
Objectives of the Course |
After completing this course, student will be able to;
• Explain concepts in sensory testing
• Explain the differences in possible tests
• Determine the appropriate assessment scale
• Sets out the criteria of flavor and texture and explain the differences in the evaluated products
Successfully apply sensory testing to a new product |
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 |
• The importance and use of sensory evaluation in the food industry
• Application of tests and panelist selection
• Difference tests
• Quality rating scales
• Flavor profile analysis
• Texture profile analysis
Consumer testing
• The importance and use of sensory evaluation in the food industry
• Application of tests and panelist selection
• Difference tests
• Quality rating scales
• Flavor profile analysis
• Texture profile analysis
Consumer testing |
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 |
Altuğ, T. 1993. Duyusal Test Teknikleri, E.Ü. Müh. Fak. Ders Kitapları Yayın No: 28. |
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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