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Information
| Code | SAİ0028 |
| Name | Sensory Analysis Methods |
| 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 |
Course Goal
With this course, it is aimed to increase the knowledge level of students on sensory method applications in fishery products.
Course Content
In the seafood processing technology, information will be given about the sensory determination of the freshness of seafood (appearance, taste, smell and texture), the methods of sensory analysis (color and texture measurements), the planning of sensory analysis in scientific research (selection and training of panel members) and its importance
Course Precondition
None
Resources
Lecture Notes, internet
Notes
internet research
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the appropriate sensory testing method |
| LO02 | Determines the type and number of panelists |
| LO03 | Evaluates seafood in terms of appearance |
| LO04 | Knows the undesirable features in the quality criteria of seafood |
| LO05 | Determines whether seafood is sensory risky |
| LO06 | Evaluation and reporting of results |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Comprehends interaction of expertise area in relation to interdisciplinary relationships | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. | 3 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Develops a positive attitude towards life long learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Prepares written and visual presentations with technological devices in their area of expertise | 2 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and norms critically and changes all if necessary | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates both in written and verbal in one foreign language | 3 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses computer and communication technologies effectively for their expertise area. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. | 2 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Applies interdisciplinary studies with assimilated knowledge and skills for solving problem | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Sensory test function | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 2 | Product preference, product acceptance, product appearance evaluation | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 3 | Appropriate sensory testing method | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 4 | Determine the panelist type 1 | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 5 | Determining the number of panelists | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 6 | Sensory properties of foods | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 7 | Evaluation of fishery products in terms of appearance | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Evaluation of seafood products in terms of taste and smell | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 10 | Evaluation of seafood in terms of kinesthetics | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 11 | Evaluation of seafood | Researching source notes and literature review | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 12 | Undesirable features in the quality criteria of seafood | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 13 | Determination of sensory deterioration parameters of seafood products | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 14 | Risks of spoiled seafood | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 15 | Evaluation and reporting of results | Researching source notes and literature review | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Study for exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
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 | ||