COURSE UNIT TITLE

: FOOD TASTING TECHNIQUES

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 4008 FOOD TASTING TECHNIQUES COMPULSORY 3 0 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR PINAR IŞILDAR

Offered to

Gastronomy and Culinary Arts

Course Objective

Gaining the ability to evaluate the sensory aspects of foods and to apply tasting tests in food.

Learning Outcomes of the Course Unit

1   To have basic knowledge about Food Quality
2   To understand the importance of tasting techniques in food sector
3   To learn about food tasting techniques and sensory analysis techniques
4   To understand the importance of tasting 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 What is food quality, what are its features The quality characteristics of foods will be explained.
2 Food quality and sensory quality characteristics of foods What is food quality, what are its features The quality characteristics of foods will be explained.
3 Sensory evaluation of foods Prominent elements in sensory evaluation of foods, the circle of Cramber
4 Sensory analysis techniques Techniques used in sensory analysis
5 Sensory analysis techniques Techniques used in sensory analysis
6 Factors that influence panelist selection and panel size in sensory evaluation. Panelist selection, factors to consider, and adjustment of panel size
7 Factors that influence panelist selection and panel size in sensory evaluation. Panelist selection, factors to consider, and adjustment of panel size
8 Ranking test, Scoring test and scales are used in sensory evaluation. Scales used in tests and evaluation
9 Difference tests Contents and application areas of difference tests
10 Texture profile analysis Contents and application areas of tissue profile tests
11 Use of sensory evaluation in consumer preference studies. The importance and application of sensory tests in consumer preferences
12 Sensory evaluation sample application in the food industry Application of sensory analysis of various foods
13 Sensory evaluation sample application in the food industry Application of sensory analysis of various foods
14 Sensory evaluation sample application in the food industry Application of sensory analysis of various foods
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

Lecture, presentation, question and answer, discussion, video presentation, practice.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

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

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles.

1. Any attempt at plagiarism will result in disciplinary action.
2. Students must give due consideration to the reading list.
3. Students are expected to participate in class discussions.

Contact Details for the Lecturer(s)

pinar.isildar@deu.edu.tr, 0232 301 69 28

Office Hours

Tuesday / 13:00-15:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Preparing assignments 1 3 3
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 81

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.111
LO.211
LO.311
LO.411
LO.51111

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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