IG309 Sensory Evaluation

4 ECTS - 2-2 Duration (T+A)- 5. Semester- 3 National Credit

Information

Code IG309
Name Sensory Evaluation
Term 2024-2025 Academic Year
Semester 5. Semester
Duration (T+A) 2-2 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 3 National Credit
Teaching Language İngilizce
Level Lisans Dersi
Type Uygulamalı Ders
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Dr. Öğr. Üyesi MERVE DARICI
Course Instructor Dr. Öğr. Üyesi MERVE DARICI (A Group) (Ins. in Charge)


Course Goal / Objective

To give information to student about sensory perception, sensory evaluation and using this in food sector, selection of panelist, sensory testing techniques, determination of sensory quality of food via sensory evaluation, and analysis of the results.

Course Content

Sensory perception, sensory evaluation and using this in food sector, selection of panelist, testing techniques and determination of sensory quality of food and evaluation of sensory evaluation.

Course Precondition

none

Resources

Lawless, H. T., Heymann, H. (2010). Sensory evaluation of food: principles and practices (Vol. 2). New York: Springer.

Notes

hands out and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the importance of the sensory analysis in evaluation of food quality and is knowledgeable about where, how and with whom it will should be done.
LO02 Uses the sensory analysis techniques efficiently.
LO03 Determines the sensory properties of food by using their senses
LO04 Makes the measurement and evaluation using the most suitable sensory analysis methods
LO05 Does the most appropriate solution to a problem
LO06 Can use sensory techniques in the process from raw material to final product in the food industry.
LO07 Has the ability to recognize a sensory problem, design sensory analysis, interpret the results of measurement.
LO08 Learning the group work with laboratory study
LO09 Learn and apply the statistical method that is used for sensory analysis


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems.
PLO02 Bilgi - Kuramsal, Olgusal Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology.
PLO03 Bilgi - Kuramsal, Olgusal Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions.
PLO04 Bilgi - Kuramsal, Olgusal Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies.
PLO05 Bilgi - Kuramsal, Olgusal Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. 2
PLO06 Bilgi - Kuramsal, Olgusal Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. 3
PLO07 Bilgi - Kuramsal, Olgusal Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. 2
PLO08 Bilgi - Kuramsal, Olgusal Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering.
PLO09 Bilgi - Kuramsal, Olgusal Gains the awareness of food legislation and management systems and professional ethics.
PLO10 Bilgi - Kuramsal, Olgusal Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability.
PLO11 Bilgi - Kuramsal, Olgusal Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations.


Week Plan

Week Topic Preparation Methods
1 Food quality, sensory quality characteristics and sensory evaluation Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Alıştırma ve Uygulama, Örnek Olay, Deney / Laboratuvar
2 Sensory evaluation , history , importance and uses in industry Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Örnek Olay
3 Sensory Attributes and Perception Ways Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Örnek Olay, Deney / Laboratuvar
4 Sensory perceptions and detection mechanisms Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Örnek Olay
5 Sensory analysis laboratory , product and panel controls Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
6 Sensory analysis panellist selection, training and size of the panel Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Örnek Olay, Deney / Laboratuvar
7 Factors Influencing Sensory Verdicts Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Örnek Olay, Deney / Laboratuvar
8 Mid-Term Exam Text Book Ölçme Yöntemleri:
Yazılı Sınav, Ödev
9 Difference tests : double - trio , triangle Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Örnek Olay, Deney / Laboratuvar
10 Difference tests : comparing Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar, Problem Çözme
11 Difference tests : ranking, rating tests Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Örnek Olay, Problem Çözme
12 Statistical evaluations of ranking and scoring tests Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
13 Sensory scales used in the analysis Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Örnek Olay, Deney / Laboratuvar
14 Descriptive Sensory Anaysis Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Örnek Olay, Deney / Laboratuvar
15 Evaluate data of descriptive sensory analysis with Anova Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Örnek Olay
16 Term Exams Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Ölçme Yöntemleri:
Yazılı 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 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 8 8
Final Exam 1 16 16
Total Workload (Hour) 108
Total Workload / 25 (h) 4,32
ECTS 4 ECTS

Update Time: 09.05.2024 05:50