TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM488 |
| Name | Sensory Evaluation |
| Term | 2017-2018 Academic Year |
| Semester | 8. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2.5 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
| Course Instructor |
Dr. Öğr. Üyesi MERVE DARICI
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give information to student about sensory perception, sensory evaluation and using this in food sector, selection of panelist, sensory testing techniques, determination of sensory quality of food via sensory evaluation, and analysis of the results.
Course Content
Sensory perception, sensory evaluation and using this in food sector, selection of panelist, testing techniques and determination of sensory quality of food and evaluation of sensory evaluation.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows sensory evaluation concept |
| LO02 | Knows sensory perceptions and detection mechanisms |
| LO03 | Knows sensory evaluation importance and uses in industry |
| LO04 | Knows about Iso standard of sensory analysis laboratory and can drow a sample lab |
| LO05 | Knows panellist selection, propoties, training and size of the panel |
| LO06 | Knows sensory evaluation techniques |
| LO07 | Exam |
| LO08 | Knows dio-trio, triangle, rankıng tests, aply statistical analysis on the result |
| LO09 | Knows scoring test and aply it |
| LO10 | Knows sensory scales used in the analysis |
| LO11 | Knows Flavor Profile Analysis and aply it |
| LO12 | Knows Texture profile analysis |
| LO13 | Knows Consumer preference test |
| LO14 | Knows implement a program of sensory evaluation in food industry |
| LO15 | Knows about how to plan, act, analsis and avaluate sensoery analysis |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Sensory evaluation concept and its history | Texbook | |
| 2 | Sensory perceptions and detection mechanisms | Texbook | |
| 3 | Sensory evaluation uses in industry | Texbook | |
| 4 | Sensory analysis laboratory , product and panel controls | Texbook | |
| 5 | Sensory analysis panellist selection, training and size of the panel | Texbook | |
| 6 | Difference tests : benchmarking , double - trio , triangle | Texbook | |
| 7 | Difference tests : rating | Texbook | |
| 8 | Mid-Term Exam | Texbook | |
| 9 | Difference tests : scoring | Texbook | |
| 10 | Sensory scales used in the analysis | Texbook | |
| 11 | Flavor Profile Analysis | Texbook | |
| 12 | Texture profile analysis | Texbook | |
| 13 | Consumer preference studies, the use of sensory tests | Texbook | |
| 14 | Implement a program of sensory evaluation in food industry : Identification of parameters | Texbook | |
| 15 | Implement a program of sensory evaluation in food industry : Identification of resources | Texbook | |
| 16 | Term Exams | Texbook | |
| 17 | Term Exams | Texbook |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 85 | 34 |
| 2. Performance Task (Application) | 15 | 6 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |