TÜRKÇE
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Information
| Code | GM679 |
| Name | Sensory Analysis Methods and Panelist Training |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
Course Goal / Objective
To give information about principles of panelist training, descriptive sensory analysis methods, retronasal detection system, development of smell perception, paneling, application, evaluation and analysis
Course Content
Principles of panelist training, Descriptive sensory analysis methods, retronasal detection system, development of smell perception, paneling, application, evaluation and analysis
Course Precondition
none
Resources
Lawless, H. T., Heymann, H. (2010). Sensory Evaluation of Food. Food Science Text Series. p (600)
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Have general information about sensory analysis. |
| LO02 | Know general rules for the design of sensory analysis chambers. |
| LO03 | Have general information about selection, training and monitoring of panelists. |
| LO04 | Have information about color, appearance and texture measurement. |
| LO05 | Know sensitivity to taste and discrimination tests. |
| LO06 | Know sniffing method with nose and nasal. |
| LO07 | Know specific odor recognition and discrimination tests. |
| LO08 | Know sorting test against density. |
| LO09 | Know advanced sensory analysis methods: identification techniques. |
| LO10 | Have information about flavor profile analysis. |
| LO11 | Have information about aroma profile analysis. |
| LO12 | Know texture profile analysis. |
| LO13 | Know consumer tests, sample test forms. |
| LO14 | Know reporting of results |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to sensory analysis | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | General rules for the design of sensory analysis chambers | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Selection, training and monitoring of panelists | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Color, appearance and texture measurement | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Sensitivity to taste and discrimination tests | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Sniffing method with nose and nasal | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Specific odor recognition and discrimination tests | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Sorting test against density | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Advanced sensory analysis methods: identification techniques | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Flavor profile analysis | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Aroma profile analysis | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Texture Profile Analysis | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Consumer tests, sample test forms | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Reporting of results | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||