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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GIM-23-124 | GIDALARDA İLERİ DUYUSAL ANALİZ TEKNİKLERİ VE TÜKETİCİ TESTLERİ | Elective | 1 | 2 | 6 |
| | 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 | | 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 |
| | 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 | |
| 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 | | |
| | 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 | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 50 | | End Of Term (or Year) Learning Activities | 50 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | none |
| | Workload Calculation | |
| 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 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 3 | 4 | 4 | 5 | 4 | 4 | 5 | 5 | 4 | 5 | 4 | 4 | 4 | 5 | 4 | 4 | | LO2 | 5 | 4 | 5 | 5 | 5 | 3 | 5 | 4 | 3 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | | LO3 | 3 | 4 | 5 | 5 | 5 | 4 | 5 | 4 | 4 | 5 | 5 | 4 | 5 | 4 | 3 | 5 |
| | * 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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