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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3052 GASTRONOMY SENSITIVE ANALYSIS ELECTIVE 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy And Culinary Arts

Course Objective

To evaluation of food by senses. To enable to students, apply sensory tests to foods

Learning Outcomes of the Course Unit

1   To have basic knowledge about Food Quality 2   To understand the importance of sensory analysis in food sector 3   To learn about sensory analysis techniques 4   To understand the importance of sensory behavior in consumer choice 5   To learn about application areas in food sector

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 of foods 2 Food quality and sensory quality characteristics of foods 3 What is sensory evaluation 4 Sensory evaluation laboratory, Product and Panel Controls. 5 Factors that influence panelist selection and panel size in sensory evaluation. 6 Difference tests 7 Ranking test, Scoring test and scales are used in sensory evaluation. 8 Midterm 9 Midterm 10 Flavor profile analysis 11 Texture profile analysis 12 Use of sensory evaluation in consumer preference studies. 13 Program design and initiation for sensory evaluation in a food production system 14 Program design and initiation for sensory evaluation in a food production system 15 Final exam 16 Final exam

Recomended or Required Reading

Tomris ALTUĞ ONOĞUR ve Yeşim ELMACI (2015) Gıdalarda Duyusal Değerlendirme, ISBN: 978-9944-5660-8-7, SIDAS MEDYA

Planned Learning Activities and Teaching Methods

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 ASG ASSIGNMENT 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE ASG * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) ASG * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 2 24 Preparation for midterm exam 1 2 2 Preparation for final exam 1 3 3 Preparing presentations 8 2 16 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 83

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 4 LO.2 4 LO.3 4 LO.4 4 LO.5 4