Information Package / Course Catalogue
| Course Code | : VBH556 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 0 |
| Credit | : 1 |
| Lab | : 0 |
| ECTS | : 3 |
To teach the sensory analysis techniques of animal origin foods.
Sensory analysis techniques , their applications
| Prof. Filiz KÖK |
| 1. | To learn sensory analysis parameters and features. |
| 2. | To have sufficient knowledge related with panellist and test panel terminologies |
| 3. | To know sensory analysis techniques and their applications. |
| 4. | To learn assessment of sensory analysis results |
| 5. | Identify and use resources to increase knowledge of the subject |
| 1. | Varham and Sutherland, Meat and Meat Products. |
| 2. | Handbook of Meat, Poultry and Seafood Quality |
| 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 | 1 | 14 |
| Reading | 14 | 0 | 2 | 28 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 21 | 1 | 22 |
| TOTAL WORKLOAD (hours) | 75 | |||
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 | |
OÇ-1 | 5 | 1 | 2 | 5 | 4 | 5 | 4 | 4 | 4 | 3 | 4 | 2 | 5 |
OÇ-2 | 5 | 2 | 2 | 4 | 4 | 5 | 4 | 4 | 4 | 3 | 4 | 2 | 5 |
OÇ-3 | 5 | 2 | 2 | 5 | 4 | 5 | 4 | 4 | 4 | 3 | 4 | 4 | 5 |
OÇ-4 | 5 | 4 | 4 | 4 | 5 | 4 | 4 | 4 | 3 | 4 | 5 | ||
OÇ-5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | |||