BT172 Sensory Evaluation in Milk and Dairy Products

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code BT172
Name Sensory Evaluation in Milk and Dairy Products
Term 2024-2025 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 Doç. Dr. DİLEK SAY


Course Goal / Objective

To acquire the ability to make and evaluate sensory analysis of dairy products according to the general principles of sensory evaluation

Course Content

History and development of sensory evaluation in foods, qualifications of sensory evaluation laboratory, creation of panelists to determine sensory properties in milk and dairy products, training of panelists, selection of appropriate test technique according to product type, principles regarding preparation and presentation of samples, interpretation of sensory test results

Course Precondition

None

Resources

Uysal, H., Kınık, Ö., Kavas, G. 2004. Sensory Test Techniques Applied in Milk and Products. Ege University Faculty of Agriculture Publications No: 560, Izmir.

Notes

- Altuğ, T., Elmacı, Y. 2010. Sensory Evaluation in Foods. Sidaş Publications, Turkey. - Meilgaard, M., Civille, G.V., Carr, B. 1991. Sensory Evaluation Techniques, CRS press, USA


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Defines sensory evaluation
LO02 Explains the importance of sensory evaluation
LO03 List the factors affecting sensory evaluation
LO04 Explains sensory evaluation of dairy products
LO05 Explains the flavor defects in milk and dairy products
LO06 Apply sensory testing techniques
LO07 Prepares samples for sensory evaluation
LO08 Interpret sensory test results


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. 4
PLO02 Beceriler - Bilişsel, Uygulamalı To identifiy the interdisciplinary interaction of the field and to solve use of the methods.
PLO03 Beceriler - Bilişsel, Uygulamalı Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information 3
PLO04 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develops new strategic approaches for solving complex problems that are encountered in applications related to the field.
PLO05 Yetkinlikler - Öğrenme Yetkinliği To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. 3
PLO06 Yetkinlikler - İletişim ve Sosyal Yetkinlik To solve the problems encountered in the field and cominicate by using research methods. 4
PLO07 Yetkinlikler - Alana Özgü Yetkinlik To gain the ability to develop and deepen the knowledge in the field of biotechnology 5
PLO08 Yetkinlikler - Alana Özgü Yetkinlik Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field.
PLO09 Yetkinlikler - Öğrenme Yetkinliği Knows the ethical rules to be considered while obtaining biotechnological products.
PLO10 Yetkinlikler - İletişim ve Sosyal Yetkinlik He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field.


Week Plan

Week Topic Preparation Methods
1 Terms and definitions related to sensory evaluation, history, development Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım
2 The importance of sensory evaluation in foods Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım
3 Sensory perception mechanism Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Factors affecting sensory evaluation Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Tartışma
5 Sensory evaluation laboratory and its features Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Status, selection and training of panel members Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım
7 Sampling, presentation and preparation of samples Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Exam preparation Ölçme Yöntemleri:
Yazılı Sınav
9 Sensory testing techniques-Difference tests Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
10 Sensory testing techniques - Descriptive tests Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
11 Sensory testing techniques-Consumer testing Reading the lecture notes and related chapters from the given sources Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 Flavor defects in milk and dairy products Reading the lecture notes, relevant sections from the given sources, articles on the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap
13 Sensory evaluation of raw milk and drinking milk Reading the lecture notes, relevant sections from the given sources, articles on the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
14 Sensory evaluation of dairy products (cheese, yogurt) Reading the lecture notes, relevant sections from the given sources, articles on the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
15 Sensory evaluation of dairy products (buttermilk, kefir, ice cream) Reading the lecture notes, relevant sections from the given sources, articles on the subject Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
16 Term Exams Exam preparation Ölçme Yöntemleri:
Sözlü Sınav
17 Term Exams Exam preparation Ölçme Yöntemleri:
Sözlü 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 4 56
Assesment Related Works
Homeworks, Projects, Others 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 154
Total Workload / 25 (h) 6,16
ECTS 6 ECTS

Update Time: 22.05.2024 04:21