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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Yıl | Semester | Number of ECTS Credits | | GIM-23-124 | GIDALARDA İLERİ DUYUSAL ANALİZ TEKNİKLERİ VE TÜKETİCİ TESTLERİ | Elective | 1 | 1 | 6 |
| | Dersin Seviyesi | | Yüksek Lisans | | Dersin Amacı | | The objective of this course is to inform the students on the sensory test techniques
that are used in different stages of food production and enable them to gain the ability
on initiation and monitor a sensory evaluation program in an organisation | | Name of Lecturer(s) | | Doç. Dr. Gülçin YILDIZ | | Öğrenme Çıktıları | | 1 | Gaining the ability to evaluate the results of sensory tests by using statistical techniques | | 2 | Understanding the importance of consumers’ sensory choices in purchasing foods | | 3 | Gaining the ability to initiate and monitor a sensory evaluation program in an organisation |
| | Öğrenim Türü | | Daytime Class | | Dersin Ön Koşulu Olan Dersler | | none | | Ders İçin Önerilen Diğer Hususlar | | none | | Dersin İçeriği | | This course covers information about the sensory properties of foods, definition and
historical review of sensory evaluation, and purposes for making sensory evaluation in
food industry, basic requirements for sensory evaluation-sensory analysis laboratory,
selection of panelists, organization of tests, sensory test techniques-difference tests,
multiple comparison tests, preference tests, quality grading scales, descriptive
methods- flavor profile analysis, texture profile analysis, sensory evaluation in
consumer studies. | | Haftalık Ayrıntılı Ders İçeriği | |
| 1 | Food quality and sensory quality characteristics of foods | | | | 2 | Definition, history, importance and uses of sensory evaluation in the
food industry | | | | 3 | Definition, history, importance and uses of sensory evaluation in the
food industry | | | | 4 | Sensory evaluation laboratory, Product andPanel Controls. | | | | 5 | Sensory evaluation laboratory, Product andPanel Controls. | | | | 6 | Sensory evaluation laboratory, Product andPanel Controls. | | | | 7 | Factors that influence panelist selection and panel size in sensory
evaluation. | | | | 8 | Factors that influence panelist selection and panel size in sensory
evaluation. | | | | 9 | Factors that influence panelists’ decisions in sensory evaluation | | | | 10 | Factors that influence panelists’ decisions in sensory evaluation | | | | 11 | Factors that influence panelists’ decisions in sensory evaluation | | | | 12 | Paired comparison test, duo-trio test, triangle test | | | | 13 | Ranking test, Scoring test | | | | 14 | Scales used in sensory evaluation | | |
| | Ders Kitabı / Malzemesi / Önerilen Kaynaklar | | Lawless, H.T, Heymann, H., Sensory Evaluation of Food, Principles and Practices. International Thomson Publishing, New York, (1998).
Meilgaard, M, Civille, G.V., Carr, B.T., Sensory Evaluation Techniques. CRC Press, New York (1999). | | Planlanan Öğrenme Aktiviteleri ve Metodları | | | Değerlendirme | |
| Midterm Examination | 1 | 100 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 50 | | End Of Term (or Year) Learning Activities | 50 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | | none |
| | İş Yükü Hesaplaması | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Self Study | 1 | 50 | 50 | | Individual Study for Mid term Examination | 1 | 50 | 50 | | Individual Study for Final Examination | 1 | 50 | 50 | | Homework | 1 | 25 | 25 | |
| Program ve Öğrenme Çıktıları İlişkisi | | ÖÇ1 | 3 | 4 | 4 | 5 | 4 | 4 | 5 | 5 | 4 | 5 | 4 | 4 | 4 | 5 | 4 | 4 | | ÖÇ2 | 5 | 4 | 5 | 5 | 5 | 3 | 5 | 4 | 3 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | | ÖÇ3 | 3 | 4 | 5 | 5 | 5 | 4 | 5 | 4 | 4 | 5 | 5 | 4 | 5 | 4 | 3 | 5 |
| | * 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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