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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG409 |
| Name | Sensory Evaluation |
| Term | 2018-2019 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi MERVE DARICI |
| Course Instructor |
Dr. Öğr. Üyesi MERVE DARICI
(Güz)
(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 the importance of the sensory analysis in evaluation of food quality and is knowledgeable about where, how and with whom it will should be done. |
| LO02 | Uses the sensory analysis techniques efficiently. |
| LO03 | Determines the sensory properties of food by using their senses |
| LO04 | Makes the measurement and evaluation using the most suitable sensory analysis methods |
| LO05 | Does the most appropriate solution to a problem |
| LO06 | Can use sensory techniques in the process from raw material to final product in the food industry. |
| LO07 | Has the ability to recognize a sensory problem, design sensory analysis, interpret the results of measurement. |
| LO08 | Learning the group work with laboratory study |
| LO09 | Learn and apply the statistical method that is used for sensory 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 | Food quality, sensory quality characteristics and sensory evaluation | Text Book | |
| 2 | Sensory evaluation , history , importance and uses in industry | Text Book | |
| 3 | Sensory Attributes and Perception Ways | Text Book | |
| 4 | Sensory perceptions and detection mechanisms | Text Book | |
| 5 | Sensory analysis laboratory , product and panel controls | Text Book | |
| 6 | Sensory analysis panellist selection, training and size of the panel . | Text Book | |
| 7 | Factors Influencing Sensory Verdicts | Text Book | |
| 8 | Mid-Term Exam | ||
| 9 | Difference tests : double - trio , triangle | Text Book | |
| 10 | Difference tests : comparing | Text Book | |
| 11 | Difference tests : ranking, rating tests | Text Book | |
| 12 | Statistical evaluations of ranking and scoring tests | Text Book | |
| 13 | Sensory scales used in the analysis | Text Book | |
| 14 | Descriptive Sensory Anaysis | Text Book | |
| 15 | Evaluate data of descriptive sensory analysis with Anova | Text Book | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Performance Task (Laboratory) | 15 | 6 |
| 1. Midterm Exam | 85 | 34 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |