Information Package / Course Catalogue
| Course Code | : KGK170 |
| 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 | : 3 |
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
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, program design and initiation for sensory evaluation in a food production system
| Ins. İsmail BÖLÜK |
| 1. | Understanding the importance of sensory properties of foods in relation to food quality |
| 2. | Understanding the importance of consumers’ sensory choices in purchasing foods |
| 3. | Gaining the ability to select and train panelists for sensory analysis |
| 4. | Gaining the ability to apply sensory analysis in the laboratory |
| 5. | Gaining the ability to select panelists for sensory analysis |
| 6. | Gaining the ability to prepare panel participation forms for sensory analysis |
| 7. | Understand the minimal laboratory requirements for sensory quality analysis |
| 8. | To gain knowledge and evaluation skills of the scales used in sensory evaluation. |
| 9. | Understanding the application of flavor and texture profile analysis tests |
| 10. | Understanding the factors affecting panelist decisions in sensory evaluation |
| 11. | Classify the sensory quality characteristics of foods and understand the terms and characteristics of each property. |
| 1. | Onoğur A., Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme. 2. Baskı. Sidas Medya, İzmir. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 1 | 28 |
| Lecture - Practice | 14 | 1 | 1 | 28 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 78 | |||
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 | |
OÇ-1 | 5 | 5 | 5 | 5 | 4 | 5 | 4 | 5 | |||||
OÇ-2 | 4 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | |||||
OÇ-3 | 5 | 4 | 4 | 4 | 5 | 5 | 4 | 5 | |||||
OÇ-4 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | |||||
OÇ-5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 5 | |||||
OÇ-6 | 3 | 3 | 3 | ||||||||||
OÇ-7 | 3 | 2 | 1 | 1 | 1 | ||||||||
OÇ-8 | 2 | 2 | 2 | 2 | 2 | ||||||||
OÇ-9 | 2 | 2 | 2 | 2 | 2 | ||||||||
OÇ-10 | 2 | 1 | 2 | 2 | 1 | 1 | |||||||
OÇ-11 | 4 | 4 | 4 | 4 | |||||||||