GM679 Sensory Analysis Methods and Panelist Training

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

Information

Code GM679
Name Sensory Analysis Methods and Panelist Training
Term 2022-2023 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 Prof. Dr. TURGUT CABAROĞLU


Course Goal / Objective

To give information about principles of panelist training, descriptive sensory analysis methods, retronasal detection system, development of smell perception, paneling, application, evaluation and analysis

Course Content

Principles of panelist training, Descriptive sensory analysis methods, retronasal detection system, development of smell perception, paneling, application, evaluation and analysis

Course Precondition

none

Resources

Lawless, H. T., Heymann, H. (2010). Sensory Evaluation of Food. Food Science Text Series. p (600)

Notes

hand outs and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Have general information about sensory analysis.
LO02 Know general rules for the design of sensory analysis chambers.
LO03 Have general information about selection, training and monitoring of panelists.
LO04 Have information about color, appearance and texture measurement.
LO05 Know sensitivity to taste and discrimination tests.
LO06 Know sniffing method with nose and nasal.
LO07 Know specific odor recognition and discrimination tests.
LO08 Know sorting test against density.
LO09 Know advanced sensory analysis methods: identification techniques.
LO10 Have information about flavor profile analysis.
LO11 Have information about aroma profile analysis.
LO12 Know texture profile analysis.
LO13 Know consumer tests, sample test forms.
LO14 Know reporting of results


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.
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. 4
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 Introduction to sensory analysis Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
2 General rules for the design of sensory analysis chambers Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
3 Selection, training and monitoring of panelists Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
4 Color, appearance and texture measurement Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
5 Sensitivity to taste and discrimination tests Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
6 Sniffing method with nose and nasal Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
7 Specific odor recognition and discrimination tests Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Textbook Ölçme Yöntemleri:
Yazılı Sınav
9 Sorting test against density Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
10 Advanced sensory analysis methods: identification techniques Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
11 Flavor profile analysis Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
12 Aroma profile analysis Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
13 Texture Profile Analysis Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
14 Consumer tests, sample test forms Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
15 Reporting of results Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Textbook Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Textbook Ölçme Yöntemleri:
Yazılı Sınav


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

Update Time: 17.11.2022 11:34