Information Package / Course Catalogue
| Course Code | : LBT222 |
| 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 |
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.
| Ins. Burcu KESER |
| Ins. Hilal DEMİRPENÇE |
| 1. | To have the ability to determine sensory method in accordance with the purpose |
| 2. | To have the ability to create a scale that can be used in sensory analysis |
| 3. | To have information about laboratory controls during sensory analysis |
| 4. | To have knowledge about the importance of sensory analysis of foods in terms of food quality |
| 5. | To have the ability to interpret sensory analysis results |
| 1. | Altuğ Onoğur, T. ve Elmacı, Y, 2011. Gıdalarda Duyusal Değerlendirme. Sidaş Medya Ltd. Şti. Yayın No. 010-1B |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Individual Work | 14 | 0 | 1 | 14 |
| Midterm Examination | 1 | 3 | 1 | 4 |
| Final Examination | 1 | 5 | 1 | 6 |
| TOTAL WORKLOAD (hours) | 52 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | |
OÇ-1 | 5 | 5 | ||||||
OÇ-2 | 5 | 5 | ||||||
OÇ-3 | 5 | 5 | ||||||
OÇ-4 | 5 | 5 | ||||||
OÇ-5 | 5 | 5 | 5 | |||||