Information Package / Course Catalogue
Sensory Analysis İn Dairy Products
Course Code: SU252
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 1
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

To inform the students about sensory quality characteristics of milk and dairy products, sensory test methods used in different stages of production

Course Content

Food sensory characteristics, history af sensory analysis, the puprose os sensory analysis, panalists selection and panel formation, the preparation of panel sample, the sensory analysis methods, difference tests, quality-quantity tests

Name of Lecturer(s)
Ins. Şevki ÇETİNER
Learning Outcomes
1.Knows the characteristics of food quality
2.Knows the criteria of panelist selection for sensory analysis
3.Knows the preparation of panel samples
4.Knows sensory test methods
5.Prepare a report of sensory tests
Recommended or Required Reading
1.Gıdalarda Duyusal Değerlendirme. Tomris Altuğ, T, Elmacı, Y. 2011. Sidas Medya Ltd. Şti. İzmir. ISBN:978-9944-5660-8-7
2.Duyusal Test Teknikleri. Milli Eğitim bakanlığı ders notları. 2014. http://megep.meb.gov.tr/mte_program_modul/moduller_pdf/Duyusal%20Test%20Teknikleri.pdf
3. Duyusal değerlendirmede sonuca güveni etkileyen faktörler. Gönül, M. 1983. Gıda Dergisi, No:6. Kasım-Aralık, 287-295.
4.Lecturer Notes (Öğr.Gör.Dr. Engin YARALI)
Weekly Detailed Course Contents
Week 1 - Theoretical
The food sensory charactaeirsitcs
Week 1 - Practice
Examination of quality properties of foods in kramer circle
Week 2 - Theoretical
The food appearance, kinesthetic and flavor characteristics
Week 2 - Practice
Examination of appearance, kinesthetic and flavor properties of various foods
Week 3 - Theoretical
The history os sensory analysis and the purpose of sensory analysis
Week 3 - Practice
Examination of the intended use of sensory testing
Week 4 - Theoretical
The panel leader and selection of panelists
Week 4 - Practice
Examining panelist selection criteria
Week 5 - Theoretical
Factors affecting the decisions of the panelists
Week 5 - Practice
Investigation of psychological and physiological factors affecting panelist decision
Week 6 - Theoretical
The identifying the four basic tastes
Week 6 - Practice
The identifying the four basic tastes
Week 7 - Theoretical
The preparation of panel samples (Midterm exam)
Week 7 - Practice
Sample preparation in various foods (Midterm exam)
Week 8 - Theoretical & Practice
The sensory analysis methods and Determining the appropriate sensory test method
Week 9 - Theoretical
The one sample evaluation. Tge difference testst
Week 9 - Practice
Perform a single-sample evaluation test
Week 10 - Theoretical
The Dual test. Dual-triple test. Paired comparison test.
Week 10 - Practice
Practise of paired test, double-triple test and paired comparison test
Week 11 - Theoretical
Triangle tests. Quality-quantity tests
Week 11 - Practice
Triangle test review
Week 12 - Theoretical
The ranking and scoring tests
Week 12 - Practice
Practise of the ranking and scoring tests
Week 13 - Theoretical
The Hedonic scale test. Profile tests
Week 13 - Practice
Apply profile test and graph test results
Week 14 - Theoretical
Tissue and lezet profile tests. Robinson packaging test.
Week 14 - Practice
Examination of tissue and flavor profile tests
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140114
Reading220244
Individual Work120224
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)98
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
PÇ-14
OÇ-1
5
3
3
4
OÇ-2
3
3
4
OÇ-3
3
4
4
OÇ-4
4
5
5
5
OÇ-5
3
4
Adnan Menderes University - Information Package / Course Catalogue
2026