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Information
| Code | BT166 |
| 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 | ||