To train students to have detailed knowledge of sensory analysis principles and techniques. To train gastronomes who use sensory analysis methods while developing different food products. To gain the ability to prepare sensory analysis evaluation reports and the ability to work in teams.
Course Content
This course contains; Food Quality and Sensory Quality Characteristics ,What is Sensory Evaluation? ,Sensory Evaluation Laboratory, Product and Panel Controls ,Factors Affecting Panelist Selection and Panel Size in Sensory Evaluation
,“A”-“Not A” test as Discrimination Testing, difference from control test and Paired comparison test ,Duo–Trio Tests and triangle test as Discrimination Testing ,Multiple comparison tests as Discrimination Testing ,Scales Used in Sensory Evaluation ,Flavor Profile Analysis ,Texture Profile Analysis ,Sensory analysis of spices ,Sensory analysis of olive oil
,
Sensory analysis of milk and dairy products ,Tea and coffee sensory analysis
.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Prepares sensory analysis forms suitable for the samples to be prepared for sensory analysis.
9
E
Creates groups of trained panelists who will participate in the analysis.
2, 6
E, F
Statistically evaluates the values obtained as a result of the analysis.
1
C
Chooses the right person for sensory analysis.
13, 6
F
Reports the results of sensory analysis accurately and carefully.
9
E
Organizes appropriate laboratory conditions for sensory analysis.
11, 17
F
Selects the most appropriate sensory analysis method when developing products.
1, 17
C, E
Teaching Methods:
1: Mastery Learning, 11: Demonstration Method, 13: Case Study Method, 17: Experimental Technique, 2: Project Based Learning Model, 6: Experiential Learning, 9: Lecture Method
Sensory Evaluation Laboratory, Product and Panel Controls
Supply and preparation of appropriate test equipment
4
Factors Affecting Panelist Selection and Panel Size in Sensory Evaluation
5
“A”-“Not A” test as Discrimination Testing, difference from control test and Paired comparison test
Preparation of necessary materials for tests
6
Duo–Trio Tests and triangle test as Discrimination Testing
Preparation of necessary materials for tests
7
Multiple comparison tests as Discrimination Testing
Preparation of necessary materials for tests
8
Scales Used in Sensory Evaluation
9
Flavor Profile Analysis
Preparation of suitable materials for analysis
10
Texture Profile Analysis
Preparation of suitable materials for analysis
11
Sensory analysis of spices
Preparation of suitable materials for analysis
12
Sensory analysis of olive oil
Preparation of suitable materials for analysis
13
Sensory analysis of milk and dairy products
Preparation of suitable materials for analysis
14
Tea and coffee sensory analysis
Preparation of suitable materials for analysis
Resources
• Candoğan, K., Barbosa-Cánovas, G., Carkcioglu, E. 2017. Edible Films and Coatings: Sensory Aspects In book: Edible Films and Coatings: Fundamentals and ApplicationsChapter:26 Ed.: María Pilar Montero García, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas. CRC Press, 598s.
• Durlu-Özkaya, F., Coşansu, S., Ayhan, K. 2013. Her Yönüyle Gıda, Sidas Ltd. Şti, İzmir.
• Onoğur, T. A. ve Elmacı, Y. 2015. Gıdalarda Duyusal Değerlendirme. Meta Basım Matbaacılık. 135s.
• İnanlı et. al. 2010. Marine edilmiş hamsi balığının (engraulis encrasicolus l., 1758) kimyasal bileşimi ve farklı soslarda duyusal değerlendirilmesi. Journal of FisheriesSciences.com.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
7
8
Considers cooking as a chemical reaction.
X
9
10
11
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
5
70
Guided Problem Solving
2
1
2
Resolution of Homework Problems and Submission as a Report
7
2
14
Term Project
7
2
14
Presentation of Project / Seminar
5
2
10
Quiz
0
0
0
Midterm Exam
2
4
8
General Exam
2
6
12
Performance Task, Maintenance Plan
5
2
10
Total Workload(Hour)
140
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(140/30)
5
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
SENSORY ANALYSIS of FOODS
-
Fall Semester
2+1
2,5
5
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Assist.Prof. Emine OLUM
Assistant(s)
Aim
To train students to have detailed knowledge of sensory analysis principles and techniques. To train gastronomes who use sensory analysis methods while developing different food products. To gain the ability to prepare sensory analysis evaluation reports and the ability to work in teams.
Course Content
This course contains; Food Quality and Sensory Quality Characteristics ,What is Sensory Evaluation? ,Sensory Evaluation Laboratory, Product and Panel Controls ,Factors Affecting Panelist Selection and Panel Size in Sensory Evaluation
,“A”-“Not A” test as Discrimination Testing, difference from control test and Paired comparison test ,Duo–Trio Tests and triangle test as Discrimination Testing ,Multiple comparison tests as Discrimination Testing ,Scales Used in Sensory Evaluation ,Flavor Profile Analysis ,Texture Profile Analysis ,Sensory analysis of spices ,Sensory analysis of olive oil
,
Sensory analysis of milk and dairy products ,Tea and coffee sensory analysis
.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Prepares sensory analysis forms suitable for the samples to be prepared for sensory analysis.
9
E
Creates groups of trained panelists who will participate in the analysis.
2, 6
E, F
Statistically evaluates the values obtained as a result of the analysis.
1
C
Chooses the right person for sensory analysis.
13, 6
F
Reports the results of sensory analysis accurately and carefully.
9
E
Organizes appropriate laboratory conditions for sensory analysis.
11, 17
F
Selects the most appropriate sensory analysis method when developing products.
1, 17
C, E
Teaching Methods:
1: Mastery Learning, 11: Demonstration Method, 13: Case Study Method, 17: Experimental Technique, 2: Project Based Learning Model, 6: Experiential Learning, 9: Lecture Method
Sensory Evaluation Laboratory, Product and Panel Controls
Supply and preparation of appropriate test equipment
4
Factors Affecting Panelist Selection and Panel Size in Sensory Evaluation
5
“A”-“Not A” test as Discrimination Testing, difference from control test and Paired comparison test
Preparation of necessary materials for tests
6
Duo–Trio Tests and triangle test as Discrimination Testing
Preparation of necessary materials for tests
7
Multiple comparison tests as Discrimination Testing
Preparation of necessary materials for tests
8
Scales Used in Sensory Evaluation
9
Flavor Profile Analysis
Preparation of suitable materials for analysis
10
Texture Profile Analysis
Preparation of suitable materials for analysis
11
Sensory analysis of spices
Preparation of suitable materials for analysis
12
Sensory analysis of olive oil
Preparation of suitable materials for analysis
13
Sensory analysis of milk and dairy products
Preparation of suitable materials for analysis
14
Tea and coffee sensory analysis
Preparation of suitable materials for analysis
Resources
• Candoğan, K., Barbosa-Cánovas, G., Carkcioglu, E. 2017. Edible Films and Coatings: Sensory Aspects In book: Edible Films and Coatings: Fundamentals and ApplicationsChapter:26 Ed.: María Pilar Montero García, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas. CRC Press, 598s.
• Durlu-Özkaya, F., Coşansu, S., Ayhan, K. 2013. Her Yönüyle Gıda, Sidas Ltd. Şti, İzmir.
• Onoğur, T. A. ve Elmacı, Y. 2015. Gıdalarda Duyusal Değerlendirme. Meta Basım Matbaacılık. 135s.
• İnanlı et. al. 2010. Marine edilmiş hamsi balığının (engraulis encrasicolus l., 1758) kimyasal bileşimi ve farklı soslarda duyusal değerlendirilmesi. Journal of FisheriesSciences.com.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
