COURSE UNIT TITLE

: SENSORY ANALYSIS IN FOOD

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0130 SENSORY ANALYSIS IN FOOD ELECTIVE 2 0 0 4

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR NIHAN GÖĞÜŞ BAĞIŞ

Offered to

Cultural Heritage and Tourism
Tourism and Hotel Management
Civil Aviation Transportation Management
Food Technology

Course Objective

The main purpose of the course is to provide students with an opportunity to use their knowledge and experiences from previous courses in their programs to develop or modify a food product. Product formulation, ingredient interaction, market evaluation, Sensory evaluation, consumer testing, data interpretation, safety, and regulation will be covered. The impact of ingredient substitution and/or addition, and formulation on final product will be considered. Panel tests and their statistical interpretations; taste, odor, color, and texture; will be done to analyze the acceptance of new product by consumers.

Learning Outcomes of the Course Unit

1   Gain detailed information about sensory food analysis and the panelist
2   Knows how to carry out the market survey
3   Prepares and administers questionnaires

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Food quality and sensory quality characteristics Use of sensory tests in consumer preference studies
2 Sensory analysis Implementing a program on sensory evaluation in food businesses
3 Sensory evaluation laboratory, product and panel controls Class presentations
4 Sensory evaluation laboratory, product and panel controls Evaluation of the term
5 Panelist selection and panel size in sensory evaluation Final exam
6 Difference tests
7 Scales used in sensory evaluation and flavor profile analysis
8 Midterm exam
9 Texture profil analysis
10 Texture profie analysis

Recomended or Required Reading

Prof.Dr.Tomris Altuğ Onoğur, Prof.Dr. Yeşim Elmacı, Gıdalarda Duyusal Değerlendirme, SIDAS 2015.

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + ASG * 0.10 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + ASG * 0.10 + RST * 0.50


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

3 learning outcomes will be measured by midterm, final exam and assignment.

Language of Instruction

Turkish

Course Policies and Rules

to be announced.

Contact Details for the Lecturer(s)

nihan.gogus@deu.edu.tr

Office Hours

to be announced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 3 39
Student Presentations 1 3 3
Developing the project 10 1 10
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Preparing assignments 1 10 10
Preparations before/after weekly lectures 1 12 12
Midterm 1 1 1
Final 1 1 1
Project Assignment 1 1 1
TOTAL WORKLOAD (hours) 101

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11
LO.145
LO.25
LO.354

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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