TÜRKÇE
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Information
| Unit | ADANA VOCATIONAL SCHOOL |
| Code | SUT233 |
| Name | Sensorial Analysis Techniques |
| Term | 2018-2019 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. BERFU GELEN |
| Course Instructor |
Öğr. Gör. Dr. BERFU GELEN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Degustation Wine classifications and to teach the technique, aims to examine the defects can be detected Degustation technique wines.
Course Content
Classification and identification of wines, Degustation technique, dry wines, dömisek wines, sweet wines, liquor wines, wine quality classification, quality classification Degustation, defects can be detected by examination of wine, Degustation, degüstasyonu Turkish wines, foreign wines, wine analysis and comparison of Turks.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students will be able to explain the purpose of sensory analysis. |
| LO02 | Student will be able to understand how sensory analysis panels are formed. |
| LO03 | Students have an idea about how panel leader and panelists are selected and how they are trained. |
| LO04 | They can give an idea about the properties and preparation of sensory analysis rooms. |
| LO05 | Students will be able to comment on which sensory analysis test will be applied. |
| LO06 | Student experiences some of the sensory analysis tests |
| LO07 | They tries to recognize odors and experience odors. |
| LO08 | Mid term exam |
| LO09 | Have general knowledge about wine degustation and can make identification. |
| LO10 | Students evaluate and distinguish the wines visually. |
| LO11 | They can evaluate and compare wines in terms of their odors. |
| LO12 | They can evaluate and compare wines in terms of taste. |
| LO13 | Red and white wines can be compared in terms of taste and smell. |
| LO14 | Can compare local and foreign wines in terms of taste and smell. |
| LO15 | Have an idea about aroma substances and formation in wines |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Description of the wine production sector to define the data required for the solution of the problems , can effectively collect and use ; theoretical knowledge to practical applications. | 0 |
| PLO02 | - | To have computer ability nad apply, and use his ability in technical field. To apply all learned about grape and winemaking. | 0 |
| PLO03 | - | Managing process which is necessary and understand to developing ability permanently | 0 |
| PLO04 | - | Ability of using knowledge in field of application. Entrepreneurship ability. | 3 |
| PLO05 | - | Graduated student has ethic and responsible senses. He has self confidence and can achieve duties which given | 0 |
| PLO06 | - | To understand necessary of developing ability permanently | 3 |
| PLO07 | - | Having efficient communication ability İn Turkish and English. Using means of media and İnformatiom communication. | 0 |
| PLO08 | - | When encounter problem that relation with his field, he can develop solution method. | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of sensory analysis | Reading of the papers about the lecture | |
| 2 | Creation of sensory analysis panels | Reading of the papers about the lecture | |
| 3 | Selection and training of panel leader and panelists | Reading of the papers about the lecture | |
| 4 | Properties and preparation of sensory analysis rooms | Reading of the papers about the lecture | |
| 5 | Types of sensory analysis applied | Reading of the papers about the lecture | |
| 6 | Practical demonstration of some of the sensory analysis tests | Reading of the papers about the lecture | |
| 7 | Applied expression of odor tests | Reading of the papers about the lecture | |
| 8 | Mid-Term Exam | Reading of the papers about the lecture | |
| 9 | General information about wine degustation | Preparation to mid term exam | |
| 10 | Visual evaluation of wines | Reading of the papers about the lecture | |
| 11 | Fragrance evaluation in wines | Reading of the papers about the lecture | |
| 12 | Taste evaluation in wines | Reading of the papers about the lecture | |
| 13 | Sensory comparison of red and white and rpse wines | Reading of the papers about the lecture | |
| 14 | Sensory comparison of local and foreign wines | Reading of the papers about the lecture | |
| 15 | Formation of aroma compounds and aroma compounds in wines | Reading of the papers about the lecture | |
| 16 | Term Exams | Preparation to final exam | |
| 17 | Term Exams | Preparation to final exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |