Information Package / Course Catalogue
Sensory Analysis in Foods
Course Code: GKA005
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

The aim of this course is to provide students with information about the sensory quality characteristics of foods and the sensory testing methods used at different stages of their production.

Course Content

Food quality and food quality characteristics, historical development of sensory testing, purposes of using sensory testing, panelist selection and panel formation, preparation of panel samples, panel rooms, sensory testing methods.

Name of Lecturer(s)
Learning Outcomes
1.Understands the importance of sensory properties of foods in terms of food quality.
2.Knows how to select and train panelists for sensory analysis.
3.Understands the importance of consumers' sensory preferences in food purchasing.
4.Knows how to arrange panel rooms and prepare panel samples.
5.Comments sensory testing methods and interpreting the results
Recommended or Required Reading
1.Sensory Evaluation in Foods. Tomris Altuğ, T, Elmacı, Y. 2011. Sidas Medya Ltd. Şti. İzmir. ISBN:978-9944-5660-8-7.
2.Ministry of National Education course notes. Sensory Test Techniques. 2014. http://hbogm.meb.gov.tr/modulerprogramlar/kursprogramlari/gida/m oduller/DuyusalTestTeknikleri.pdf.
3.Factors affecting confidence in sensory evaluation results. Gönül, M. 1983. Food Journal, No:6. November-December, 287-295.
Weekly Detailed Course Contents
Week 1 - Theoretical
Food quality and quality characteristics of food.
Week 2 - Theoretical
Appearance characteristics. Viscosity and consistency. Textural properties.
Week 3 - Theoretical
Taste and auditory characteristics
Week 4 - Theoretical
Historical development of sensory testing. Applications of sensory testing.
Week 5 - Theoretical
Panel formation, panelist selection and training.
Week 6 - Theoretical
Sensory test environment
Week 7 - Theoretical
Preparation of panel samples
Week 8 - Theoretical
Panel size. Sensory analysis methods.
Week 9 - Theoretical
Single-sample assessment test. Difference tests. Single-stimulus test.
Week 10 - Theoretical
Paired comparison test. Duo-trio test. Triangle test.
Week 11 - Theoretical
Quality-quantity tests. Scoring test. Hedonic scale test.
Week 12 - Theoretical
Profile tests. Texture profile testing.
Week 13 - Theoretical
Flavor profile testing
Week 14 - Theoretical
Flavor profile testing. Robinson packaging test.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment1516
Quiz1011
Midterm Examination1516
Final Examination110111
TOTAL WORKLOAD (hours)52
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
OÇ-1
5
3
4
5
5
OÇ-2
5
3
5
5
OÇ-3
5
5
5
OÇ-4
5
OÇ-5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026