• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2038 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

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

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. / Midterm 8 Flavor profile analysis 9 Texture profile analysis 10 Use of sensory evaluation in consumer preference studies. 11 Program design and initiation for sensory evaluation in a food production system 12 Program design and initiation for sensory evaluation in a food production system 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 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

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 14 3 42 Preparations before/after weekly lectures 14 2 28 Preparation for midterm exam 1 1 1 Preparation for final exam 1 1 1 Preparing presentations 8 1 8 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 82

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 4 4 4 1 1 1 LO.2 4 4 4 1 1 1 LO.3 4 4 4 1 1 1 LO.4 4 4 4 1 1 1 LO.5 4 4 4 1 1 1