Information Package / Course Catalogue
| Course Code | : ST425 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
The objective of this course is to educate students in the field of sensory science by providing the basics of sensory evaluation techniques.
Introduction to sensory evaluation, organization and operation of a sensory evaluation program, scales used in sensory evaluation, designs of experiments, discrimination testing, descriptive analysis, affective testing.
| 1. | To have information about the importance of sensory analysis, sensory quality characteristics of foods, presentation during sensory analysis and sensory analysis laboratories. |
| 2. | Sensory analysis methods, having the ability to create a scale that can be used in sensory analysis |
| 3. | Having the skills to organize the sensory analysis panel alone or in group work |
| 4. | Having the ability to determine sensory methods in accordance with the purpose |
| 5. | Having 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 | 1 | 0 | 14 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 4 | 1 | 5 |
| TOTAL WORKLOAD (hours) | 52 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | |||
OÇ-2 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | |||
OÇ-3 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | |||
OÇ-4 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | |||
OÇ-5 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | |||