Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GIM-23-124GIDALARDA İLERİ DUYUSAL ANALİZ TEKNİKLERİ VE TÜKETİCİ TESTLERİElective116
Level of Course Unit
Second Cycle
Objectives of the Course
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
Learning Outcomes
1Gaining the ability to evaluate the results of sensory tests by using statistical techniques
2Understanding the importance of consumers’ sensory choices in purchasing foods
3Gaining the ability to initiate and monitor a sensory evaluation program in an organisation
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
none
Recommended Optional Programme Components
none
Course Contents
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.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Food quality and sensory quality characteristics of foods
2Definition, history, importance and uses of sensory evaluation in the food industry
3Definition, history, importance and uses of sensory evaluation in the food industry
4Sensory evaluation laboratory, Product andPanel Controls.
5Sensory evaluation laboratory, Product andPanel Controls.
6Sensory evaluation laboratory, Product andPanel Controls.
7Factors that influence panelist selection and panel size in sensory evaluation.
8Factors that influence panelist selection and panel size in sensory evaluation.
9Factors that influence panelists’ decisions in sensory evaluation
10Factors that influence panelists’ decisions in sensory evaluation
11Factors that influence panelists’ decisions in sensory evaluation
12Paired comparison test, duo-trio test, triangle test
13Ranking test, Scoring test
14Scales used in sensory evaluation
Recommended or Required Reading
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).
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 Activities50
End Of Term (or Year) Learning Activities50
SUM100
Language of Instruction
Turkish
Work Placement(s)
none
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Self Study15050
Individual Study for Mid term Examination15050
Individual Study for Final Examination15050
Homework12525
TOTAL WORKLOAD (hours)177
Contribution of Learning Outcomes to Programme Outcomes
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LO13445445545444544
LO25455535434555545
LO33455545445545435
* 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