Ders Planı

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Assist. Prof. Dr. ELİF MERVE KAHRAMAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	The aim of this course is to introduce sensory analysis methods, evaluation of analysis results and new development in this subject
Course Content	Principles of sensory analysis, the anatomy of sensory organs and their roles in perception, The required properties of panelists and place in which panel will take place, selection of panelists and training, selection of sensory analysis methods and application for different foods.

Learning Outcomes

Having sufficient background in mathematics, chemistry and food technology issues, he can use theoretical and practical knowledge in these areas to solve problems.
They can convey to their working environment that they have learned about nutritional values, product components and additives in working environment.
It can interpret food microbiology and food chemistry knowledge and microbiological and chemical analyzes through experimental investigations and determine whether a food is at risk for human health.
They may have risk management skills in line with legislation related to the conduct of food processing, production and laboratory work.
They have knowledge about food processing, production, storage and sales methods and hygiene and sanitation conditions.
They can ensure that occupational health and safety conditions in the working environment are adequately applied.
They can follow current developments in food business and laboratory work techniques that can make appropriate method selection using information technologies and carry out R&D activities.
Ability to design, conduct experiments, collect data, analyze and interpret results related to food science
Ability to work effectively in multi-disciplinary areas as well as to work individually, self-confidence to take responsibility.
The ability to access knowledge about food science and to do resource research for this purpose, the ability to use databases and other sources of information.
It has enough knowledge to ensure the continuity of healthy and reliable production and can take an active role in laboratory and quality control studies.
Food industry can take responsibility at various stages of production.
In the laboratories in the food sector, they recognize and use the necessary devices.
The food industry conducts a given task independently using the basic information it receives.
Lifelong learning has a cultural product.
Participates in training, seminars, fairs, etc. related to the food field.
It has the ability to follow the agenda for professional development, to gain access to information, to monitor developments in science and technology.
It gains the ability to constantly renew itself.
They present presentations (both verbally and in writing) using information technology effectively.
Professional ethics and responsibility gain consciousness.
Contemporary research can be used to prepare and implement projects related to food science using literature.
Who can prepare social responsibility projects.
Will be able to follow literature related to food science and have knowledge of foreign language to communicate with colleagues.
The fairs and professional developments related to the field are followed.
Has the competence to harmonize the studies carried out in the field of food with the legislation.
They can plan hygiene and sanitation trainings in order to create a healthy working environment in food sector.
They can take precautions for critical control points in work areas.
They can support the execution of the works with the quality assurance for the sector and can follow the documentation.

Weekly Course Subjects

1	Quality characteristics of foods
2	Definition and historical development of sensory analysis
3	Sensory analysis laboratory, product and panelist control
4	Selection of panelists for sensory analysis, panelist training and performance assessment
5	Sensory analysis methods: Discrimination tests
6	Sensory analysis methods: Hedonic tests
7	Sensory analysis methods: Flavor profile analysis
8	Sensory analysis methods: Texture profile analysis
9	Midterm 1
10	Use of sensory analyses in consumer preference tests
11	Consumer field tests and questionnaire design
12	Quality control and sensory shelf-life (stability) testing
13	Samples regarding use of sensory analysis methods
14	Statistical evaluation of sensory analysis results

Resources

1-Altuğ Tomris, Duyusal Test Teknikleri, Ege Üniversitesi Mühendislik Fakültesi Yayınları nu.:28, Birinci baskı, İzmir, 1993. Başoğlu, Fikri, Gıda Kalite Kontrolü, Uludağ Üniversitesi Ziraat Fakültesi Ders Notları: 50, Bursa, 2004. TS 3707, Duyusal Analizler-Terimler ve Tanımlar, Türk Standartları Enstitüsü, Ankara, 1982.
Altuğ Onoğur T., Elmacı Y. (2011). Gıdalarda Duyusal Değerlendirme. İzmir: Sidas Yayınevi.
Anonim. 2012. Duyusal test teknikleri. Ankara: TC. Milli Eğitim Bakanlığı.
Altuğ, T. 1993. Duyusal test teknikleri. İzmir: E.Ü. Müh. Fak.
Altuğ, T. Ova, G. Demirağ, K. Kurtcan, Ü. (1995). Gıda kalite kontrolü. İzmir: E.Ü. Müh. Fak.
Gould, V.A. 1977. Food quality assurance. USA: AVİ. Pub. Co.İnc

CLASS 1

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CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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