| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS32032021341 | Food Formulation and Sensory Analysis | Compulsory | 3 | 6 | 3 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The main purpose of the course is to provide students with information about the formulations of foods and the place, importance and use of sensory analysis in gastronomic science. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Makes comments by specifying formulation and sensory differences to design a prescription. | | 2 | Evaluates the principles of proper food formulation and sensory analysis for support of gastronomic science. | | 3 | To solve the problem in the recipe, it rearranges the formulation, using the quality characteristics of the food. | | 4 | Compares food designs and sensory analysis results. |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| Sensory analysis of food formulations and definitions, importance and use of the science of gastronomy, food formulations and quality characteristics of foods, and analysis of the principles of sensory analysis panel design panel sensory analysis of the factors that affect the design, scale up, creating a profile and flavor of food formulations and the determination of consumer preferences, special foods and formulations will be covered and practical examples will be made. |
| Weekly Detailed Course Contents |
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| 1 | Food design and sensory analysis | | | | 2 | Its importance and use from the point of view of gastronomic science | | | | 3 | Quality characteristics and formulations of food | | | | 4 | Principles of sensory analysis | | | | 5 | Sensory analysis panel design and influencing factors | | | | 6 | Scales used in sensory analysis and flavor profiling | | | | 7 | Sensory analysis, food formulations and determination of consumer preferences | | | | 8 | Midterm | | | | 9 | Sensory analysis, formulation and special foods | | | | 10 | Examples of sensory analysis and food formulation from the point of view of gastronomic science | | | | 11 | Examples of sensory analysis and food formulation from the point of view of gastronomic science | | | | 12 | Student seminar | | | | 13 | Student seminar | | | | 14 | Student seminar | | | | 15 | Final Exam | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 16 | 2 | 32 |
| Individual Study for Final Examination | 14 | 2 | 28 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | 5 | 5 | 5 | | 5 | 5 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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