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Information
| Code | GM0028 |
| Name | Advanced Sensory Analysis Techniques |
| Term | 2023-2024 Academic Year |
| Term | Spring |
| 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 | |
| Course Instructor |
1 |
Course Goal / Objective
To learn advanced descriptive techniques used in Sensory Science and to express the results graphically by making the relevant statistical evaluation.
Course Content
Descriptive Sensory Analysis, Panelist Selection, Panelist Training, Panel Performance, Descriptive Analysis Based on Consumer, Statistical tools for sensory analysis
Course Precondition
none
Resources
1-Sensory Evaluation of Food- Harry T. Lawless, Hildegarde Heymann, TS EN ISO 8586 Duyusal analiz -Seçilmiş panelistler ve uzman duyusal panelistlerin seçilmesi, eğitilmesi ve izlenmesi için genel kılavuz
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn Descriptive Sensory Analysis Techniques |
| LO02 | Learn to evaluate Panel Performance by learning Panelist Selection and Panelist Training in Sensory Analysis |
| LO03 | Learns Consumer Oriented Descriptive Sensory Analysis Methods |
| LO04 | Learn to use advanced Statistical Methods Used in Sensory Analysis |
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. | 3 |
| 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. | 5 |
| 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 | Descriptive Sensory Analysis | Textbook | |
| 2 | Panelist Selection, Panelist Training | Textbook | |
| 3 | Panel Performance | Textbook | |
| 4 | Flavor Profile | Textbook | |
| 5 | Aroma Profile | Textbook | |
| 6 | Texture Profile | Textbook | |
| 7 | Quantitative Descriptive Analysis | Textbook | |
| 8 | Mid-Term Exam | Textbook | |
| 9 | Sensory Spectrum, Generic Descriptive Analysis | Textbook | |
| 10 | Descriptive Analysis Based on Consumer | Textbook | |
| 11 | Free Choice Profiling, CATA (Check All That Apply) | Textbook | |
| 12 | Temporal Dominance of Sensations (TDS), Time-Scanning Descriptive Analysis | Textbook | |
| 13 | Statistical tools for sensory analysis,Two Way Anova | Textbook | |
| 14 | Principal Component | Textbook | |
| 15 | Cluster Analysis | Textbook | |
| 16 | Term Exams | Textbook | |
| 17 | Term Exams | Textbook |
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 | ||