The aim of this course is to give students information about sensory testing methods used in different stages of food production. Also, within the scope of the course, the student will gain the ability to start and execute a program related to sensory evaluation in a business.

Definition and importance of sensory evaluation, intended use in foods, sampling and sample preparation, presentation of samples to the panel, panelist selection and training, factors affecting sensory properties of foods, scales used in quality grading, preparation of evaluation forms, sensory test methods.