GM0028 Advanced Sensory Analysis Techniques

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

Information

Code GM0028
Name Advanced Sensory Analysis Techniques
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


Course Goal / Objective

To learn advanced descriptive techniques used in Sensory Science and to express the results graphically by making the relevant statistical evaluation.

Course Content

Descriptive Sensory Analysis, Panelist Selection, Panelist Training, Panel Performance, Descriptive Analysis Based on Consumer, Statistical tools for sensory analysis

Course Precondition

none

Resources

1-Sensory Evaluation of Food- Harry T. Lawless, Hildegarde Heymann, TS EN ISO 8586 Duyusal analiz -Seçilmiş panelistler ve uzman duyusal panelistlerin seçilmesi, eğitilmesi ve izlenmesi için genel kılavuz

Notes

hand outs and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Learn Descriptive Sensory Analysis Techniques
LO02 Learn to evaluate Panel Performance by learning Panelist Selection and Panelist Training in Sensory Analysis
LO03 Learns Consumer Oriented Descriptive Sensory Analysis Methods
LO04 Learn to use advanced Statistical Methods Used in Sensory Analysis


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. 3
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. 5
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 Descriptive Sensory Analysis Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
2 Panelist Selection, Panelist Training Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
3 Panel Performance Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
4 Flavor Profile Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
5 Aroma Profile Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
6 Texture Profile Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
7 Quantitative Descriptive Analysis Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Textbook Ölçme Yöntemleri:
Yazılı Sınav
9 Sensory Spectrum, Generic Descriptive Analysis Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
10 Descriptive Analysis Based on Consumer Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
11 Free Choice Profiling, CATA (Check All That Apply) Textbook Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
12 Temporal Dominance of Sensations (TDS), Time-Scanning Descriptive Analysis Textbook Öğretim Yöntemleri:
Soru-Cevap
13 Statistical tools for sensory analysis,Two Way Anova Textbook Öğretim Yöntemleri:
Tartışma
14 Principal Component Textbook Öğretim Yöntemleri:
Soru-Cevap
15 Cluster Analysis Textbook Öğretim Yöntemleri:
Anlatım
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: 14.05.2024 09:58