Information Package / Course Catalogue
Sensory Analysis and Techniques
Course Code: LBT133
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: 2
Objectives of the Course

The purpose of this course is to provide students with information about sensory testing methods used at various stages of production. In addition, the course is designed to enable students to acquire the ability to initiate and carry out sensory evaluation programs in a business setting.

Course Content

Definition and importance of sensory evaluation; purpose of use; sampling and sample preparation; presentation of samples to the panel; selection and training of panelists; factors affecting sensory characteristics; scales used in quality rating; preparation of evaluation forms; sensory testing methods.

Name of Lecturer(s)
Learning Outcomes
1.Ability to select an appropriate sensory evaluation method according to the objective.
2.Ability to develop a scale suitable for use in sensory analysis.
3.Knowledge of laboratory controls required during sensory analysis.
4.Knowledge of the importance of sensory analyses in terms of product quality.
5.Ability to interpret sensory analysis results.
Recommended or Required Reading
1.Altuğ Onoğur, T., and Elmacı, Y., 2011. Sensory Evaluation of Foods. Sidaş Medya Ltd. Şti. Publication No. 010-1B
2.Handbook of Sensory Analysis, 2018
3.ISO 6658:2005 Sensory analysis – Methodology – General guidance
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
The History and Importance of Sensory Evaluation
Week 2 - Theoretical & Practice
Product quality and sensory quality characteristics
Week 3 - Theoretical & Practice
Sampling, sample preparation, and sample presentations
Week 4 - Theoretical & Practice
Sampling, sample preparation, and sample presentations
Week 5 - Theoretical & Practice
Differential testing and evaluation
Week 6 - Theoretical & Practice
Flavor and Texture Analysis Profile
Week 7 - Theoretical & Practice
Scales used in sensory evaluation
Week 8 - Theoretical & Practice
The Use of Sensory Tests in Consumer Preference Studies
Week 9 - Theoretical & Practice
Observation of taste, texture, smell, appearance, and sensory analysis in the laboratory; evaluation of bitter, sweet, sour, and salty tastes at different concentrations
Week 10 - Theoretical & Practice
Establishment and Layout of a Sensory Evaluation Laboratory
Week 11 - Theoretical & Practice
Factors Affecting Panelist Selection and Panel Size in Sensory Evaluation
Week 12 - Theoretical & Practice
Classification of Techniques Used in Sensory Evaluation
Week 13 - Theoretical & Practice
Sensory Analyses of Yogurt, Chocolate, and Potato Chips, and Student Presentations
Week 14 - Theoretical & Practice
Sensory analyses of ayran, fruit juice, and biscuit products, and student presentations
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory101414
Lecture - Practice101414
Assignment1112
Individual Work51110
Quiz1112
Midterm Examination1415
Final Examination1617
TOTAL WORKLOAD (hours)54
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
5
4
4
3
4
4
OÇ-2
5
5
3
3
4
OÇ-3
5
5
4
4
4
4
3
OÇ-4
5
5
4
4
4
OÇ-5
5
5
4
4
4
5
Adnan Menderes University - Information Package / Course Catalogue
2026