TÜRKÇE
ENGLISH
Information
| Code | SD0688 |
| Name | SENSORY EVALUATION AND CONSUMER'S FLAVOR PERCEPTION |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Label | UCC University Common Course |
| 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
Sensory perception, sensory evaluation and its use in the food industry, panelist training, understanding flavor interactions and improving flavor perception and evaluating consumer perception.
Course Content
To provide students with information about sensory evaluation and its use and importance in the food industry, sensory perception chain, panelist training, taste-odor interactions, development of flavor perceptions and to enable them to evaluate the results by determining food properties through consumer perception.
Course Precondition
Resources
lecture notes, slides
Notes
Meilgaard, M.C., Civille, G.V., Carr, B.T. (2007). Sensory Evaluation Techniques. 4th. ed.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands the importance of sensory analysis in assessing food quality and where, how and with whom it should be done. |
| LO02 | Determines the sensory properties of food by using their senses |
| LO03 | Indicate the factors affecting sensory perception. |
| LO04 | It determines and develops the ability to taste and smell. |
| LO05 | Describes taste-odor interactions |
| LO06 | Describes the flavour perceptions |
| LO07 | Defines consumer perception and organizes consumer tests. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Sensory quality characteristics of foods, definition, importance, history and industrial purposes of sensory evaluation. | lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Sensory Perception Chain, Sensory Descriptors and Perception Paths | notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Appearance; color, gloss and other appearance characteristics | notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Aroma/Odor and Taste characteristics; taste-odor perception interactions | notes | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 5 | Texture; hardness, softness, viscosity, consistency properties | notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Flavor Perception; aroma, taste, mouthfeel characteristics, Sensory Descriptors, Aroma and Taste Wheel | notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 7 | Variables affecting the result in Sensory Evaluation - psychological and physiological factors | notes | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Proje / Tasarım |
|
| 9 | Features of Sensory Analysis Laboratory | notes | Öğretim Yöntemleri: Anlatım, Gösteri |
| 10 | Factors to be Considered in the Application of Sensory Analysis - Sample Preparation, Presentation of Samples to the Panel, Panel Hours, Panel Size | notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Main Qualifications Required in Panelists and Trainings Applied to Panelists | notes | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 12 | Taste Ability Detection and Development | notes | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 13 | Odor Ability Detection and Development | notes | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 14 | Scales Used in Sensory Evaluation; scales (Category, graphic and hedonic) | notes | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma |
| 15 | Consumer Perception, Consumer tests | notes | Öğretim Yöntemleri: Anlatım, Grup Çalışması |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 8 | 8 |
| Mid-term Exams (Written, Oral, etc.) | 0 | 0 | 0 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||