TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG309 |
| Name | Sensory Evaluation |
| Term | 2021-2022 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| 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 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 3 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 0 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 0 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 3 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 2 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 3 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 3 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 0 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 0 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 0 |
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 | Text Book | |
| 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 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 110 | ||
| Total Workload / 25 (h) | 4,40 | ||
| ECTS | 4 ECTS | ||