SAİ0028 Sensory Analysis Methods

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

Information

Code SAİ0028
Name Sensory Analysis Methods
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

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

Update Time: 13.06.2024 03:29