Information Package / Course Catalogue
Sensory Analysis
Course Code: FE406
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

The aim of this course is to educate students in the concept of sensorial evaluation of foods.

Course Content

The elements of good sensory practice, the application of discrimination, descriptive, and affective methods of sensory evaluation, the procedure needed to train panelist, the application of sensory analysis to product development and quality assurance, the basic physiology associated with color, taste and odor (flavor), descriptive terms for selected attributes and the suitable statistical methods for each evaluations.

Name of Lecturer(s)
Lec. Edibe Seda ERTEN
Learning Outcomes
1.To have knowledge about the importance of sensory analysis, sensory quality characteristics of foods, presentation during sensory analysis and sensory analysis laboratories
2.Sensory analysis methods, to have an ability to create a scale that can be used in sensory analysis
3.To have an ability to determine the sensory method appropriate for the purpose
4.To have an ability to interpret sensory analysis results
5.To understand the principles of selection and training of panelists who will participate in the analysis.
Recommended or Required Reading
1.Carpenter, R.P., Lyon, D.H., Hasdell, T.A., 2000. Guidelines for sensory analysis in food product development and quality control. Aspen pub, 210 pg, Gaithersburg
2.Lawless, H.T., Heymann, H., 1999. Sensory evaluation of food: Principles and practises. Chapman & Hall, 819 pg, New York
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to sensory analysis
Week 2 - Theoretical
Food quality and sensory quality characteristics
Week 3 - Theoretical
Sensory assessment laboratory controls
Week 4 - Theoretical
Sensory assessment product and panel controls
Week 5 - Theoretical
Panelist selection and factors affecting panel size in sensory assessment
Week 6 - Theoretical
Scales used in sensory assessment
Week 7 - Theoretical
Discrimination tests
Week 8 - Theoretical
Paired comparison test
Week 9 - Theoretical
Duo-trio and triangle test
Week 10 - Theoretical
Multiple comparison test
Week 11 - Theoretical
Flavor profile analysis
Week 12 - Theoretical
Texture profile analysis
Week 13 - Theoretical
Use of sensory analysis in consumer preference studies
Week 14 - Theoretical
Student presentations
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%40
Attending Lectures1%5
Assignment1%25
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Assignment1516
Reading140114
Individual Work201530
Midterm Examination1213
Final Examination1415
TOTAL WORKLOAD (hours)100
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
3
1
2
2
3
OÇ-2
3
2
OÇ-3
2
3
3
3
OÇ-4
3
2
4
OÇ-5
3
3
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026