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Information
| Code | IG309 |
| Name | Sensory Evaluation |
| Term | 2024-2025 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
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To provide information about sensory perception, sensory evaluation and its use in the food industry, panelist selection, laboratory design, sample preparation and sensory analysis techniques, and also to enable them to determine the sensory quality characteristics of foods by sensory analysis methods and to evaluate the results statistically and make decisions.
Course Content
It includes topics such as sensory perception, sensory evaluation and its use in the food industry, laboratory design, panelist selection, preliminary preparation, sensory analysis techniques and determining the sensory quality properties of foods through sensory evaluation and statistically evaluating the results.
Course Precondition
be interested in sensory evaluation
Resources
Lawless, H. T., Heymann, H. (2010). Sensory evaluation of food: principles and practices (Vol. 2). New York: Springer.
Notes
lecture notes and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Remembers the importance of sensory evaluation in assessing food quality and where, how and with whom to do it. |
| LO02 | Explain the sensory perception chain |
| LO03 | Determines the sensory properties of food by using their senses |
| LO04 | Perform panelist selection, panelist training, laboratory design and sample preparation |
| LO05 | Selects the most appropriate sensory analysis techniques and uses them effectively. |
| LO06 | Apply the statistical method that is used for sensory analysis |
| LO07 | Recognizes a sensory problem, designs and performs sensory analysis, and interprets the results. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | 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. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | 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. | 2 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Food quality, sensory quality characteristics and sensory evaluation | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay, Beyin Fırtınası |
| 2 | Sensory evaluation , history , importance and uses in industry | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 3 | Sensory Attributes and Perception Ways | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Gösterip Yaptırma |
| 4 | Sensory perceptions and detection mechanisms | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Örnek Olay |
| 5 | Sensory analysis laboratory , product and panel controls | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 6 | Sensory analysis panellist selection, training and size of the panel | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Gösteri |
| 7 | Factors Influencing Sensory Verdicts | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Text Book | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Difference tests : duo-trio test , triangle test | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay, Deney / Laboratuvar, Problem Çözme |
| 10 | Difference tests : A not A test, ranking test | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Problem Çözme |
| 11 | Difference tests : rating tests | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay, Problem Çözme, Deney / Laboratuvar |
| 12 | Statistical evaluations of ranking and scoring tests | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Problem Çözme |
| 13 | Sensory scales used in the analysis | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Gösterip Yaptırma |
| 14 | Descriptive Sensory Anaysis | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 15 | Evaluate data of descriptive sensory analysis with Anova | Text Book | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||