Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
6GST330Sensory Analysis3+0+03405.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course To provide information to the student about food quality, sensory quality characteristics, sensory evaluation laboratory, panelist selection, tests used in sensory evaluation, scales, texture-taste profile analysis.
Course Content Course content; food quality, sensory quality characteristics, sensory evaluation laboratory, panelist selection, tests used in sensory evaluation, scales, texture-taste profile analysis.
Course Methods and Techniques Oral presentation, question and answer, presentation
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof. Barış Yalınkılıç
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
Course Notes Altuğ Onugur, T. and Elmacı, Y., 2020. Sensory Evaluation in Foods. SIDAS, Izmir.

Course Category
Mathematics and Basic Sciences %10
Engineering %20
Science %20
Field %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 2 28
Mid-terms 1 10 10
Final examination 1 28 28
Total Work Load   Number of ECTS Credits 4 108

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Students can talk about the sensory quality of foods.
2 Students know what needs to be done on a sensory panel.
3 Students will have detailed information about the tools-equipment and environment about the sensory analysis.
4 Students can discuss about texture profile analysis and taste profile analysis.
5 Students will have information about the tests and scales used in sensory analysis.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Food quality and sensory quality characteristics Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
2 Definition, history and importance of sensory evaluation and its use in the food industry Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
3 Use of human senses as a tool in sensory evaluation, sensory perception chain, classification of techniques used in sensory evaluation Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
4 Sensory evaluation laboratory, product and panel controls Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
5 Factors affecting panelist selection and panel size in sensory evaluation Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
6 Factors affecting panelists' decision on sensory evaluation Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
7 Classification of Differential Tests - “A” - “Not a test Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
8 Midterm Exam
9 Pair comparison test, Double triple test, Triangle test Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
10 Ranking test, Scoring test. Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
11 Scales used in sensory evaluation Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
12 Descriptive Sensory Analysis Techniques - Taste Profile Analysis Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
13 Odor Profile Analysis Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
14 Use of sensory tests in consumer choice studies Altuğ Onuğur, T. ve Elmacı, Y., 2020. Gıdalarda Duyusal Değerlendirme. SİDAS, İzmir.
15 General overview

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5 2 2 1 1
C2 5 3 4 5 3 5 2 5
C3 5 5 2
C4 5 5 1 2 2
C5 5 2 1 2 2

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