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Course Description

Course Code Semester Teoric Credit ECTS
0 0 0
Prerequisite Courses
Recommended Elective Courses
Course Language Türkçe
Level of the Course
Course Type BOS
Course Coordinator Öğr. Gör. Dr. YELİZ PARLAK
Instructor
Course Assistants
Course Category
Course Objective

To evaluate the sensory aspects of food, to prepare panel room and samples for tests, to gain the ability to apply sensory tests in foods

Course Content

Historical development of sensory evaluation. Scope of sensory evaluation. Panel creation and selection of panelists. Sensory analysis methods

Learning Outcomes of the Course Teaching Methods Measurement Methods
Teaching Methods:
Measurement Methods:

Course Flow

Week Topics Preliminary
1 Definition of sensory analysis method. Historical development of sensory development.
2 Scope of sensory evaluation
3 Panel creation. Selection and training of panelists
4 Selection and training of panelists
5 Characteristics of the sensory assessment environment
6 Preparation of food samples for sensory analysis
7 Single sample evaluation tests.
8 Difference tests. Double test technique
9 MIDTERM EXAM, Paired benchmark test.
10 Paired benchmark test. Double-triple test. Triangle test
11 Quality-quantity tests. Sort tests
12 Scoring tests
13 Hedonic scale method.
14 Profile tests

Resources

Lecture Notes
Course Resources

Document Sharing


Contribution of the Course to Program Outcomes

No Program Learning Outcomes Contribution Level
1 2 3 4 5

Evaluation System

Contribution Level Order Percentage of Contribution
Odev 1 20
AraSinav 1 50
KisaSinav 1 15
KisaSinav 2 15
Total 100
The Ratio of the Semester to Success 40
Final to Success Ratio 60
Total 100

ECTS Workload

Activity Sayısı Time (Hour) Total Workload (Hour)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 10 10
Quiz 2 5 10
Assignment 1 4 4
Final examination 1 12 12
Total Workload 116
Total Workload / 25 (h)Toplam İş Yükü /25(s) 4.64
ECTS Credit of the Course 4.64
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