| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGMS3182016959 | SENSORY ANALYSIS | Elective | 3 | 6 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The aim of this course is to give students information about sensory testing methods and to give students the ability to evaluate food sensory |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Sümeyye ŞAHİN |
| Learning Outcomes |
| 1 | Understanding of the importance of sensory properties of foods in terms of product quality | | 2 | Acquire the ability to apply and interpret sensory tests in food related research | | 3 | Apply the knowledge obtained on sensory analyses in solving problems in the food industry | | 4 | Gains the ability to perform sensory testing in different foods by using different test methods |
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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 |
| Definition, history and application areas of sensory evaluation, sensory properties of foods, usage areas of sensory evaluation in food industry, sensory analysis laboratory and panelists selection for sensory evaluation, scales used in sensory analysis, sensory test techniques-difference tests, physiological and psychological factors affecting the outcome in sensory analysis, consumer tests and descriptive methods, statistical evaluation of sensory analysis |
| Weekly Detailed Course Contents |
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| 1 | Definition, history and application areas of sensory evaluation | | | | 2 | Sensory quality characteristics of foods, sensory analysis in quality control | | | | 3 | Perceptions about sensory properties, sensory interactions, sensory perception chain, techniques used in sensory evaluation | | | | 4 | Sensory evaluation laboratory, product and panelist selection | | | | 5 | Panelist selection and training in sensory evaluation | | | | 6 | Determining the factors affecting the decisions of panelists and threshold values in sensory analysis | | | | 7 | Difference tests I (classification, "A" - "not A" test, control difference test) | | | | 8 | Exam | | | | 9 | Difference tests II (paired comparison test, double-triple test, triangle test) | | | | 10 | Descriptive sensory analysis techniques, consumer tests | | | | 11 | Scales used in sensory analysis and basic methods for statistical evaluation of sensory analysis findings | | | | 12 | Approach to sensory analysis and panelist training in different food products | | | | 13 | Practical determination of perception thresholds in different food products I | | | | 14 | Practical determination of perception thresholds in different food products II | | |
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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 | | Turkish | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 4 | 56 |
| Practice | 7 | 1 | 7 |
| Laboratory | 7 | 1 | 7 |
| Individual Study for Mid term Examination | 30 | 1 | 30 |
| Individual Study for Final Examination | 30 | 1 | 30 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 4 | 5 | 5 | 4 | 2 | 3 | 3 | 2 | 2 | 2 | 2 | 2 | 3 | 3 | | LO2 | 5 | 5 | 5 | 5 | 4 | 2 | 3 | 3 | 2 | 2 | 2 | 2 | 2 | 3 | 3 | | LO3 | 5 | 5 | 5 | 5 | 5 | 3 | 3 | 3 | 2 | 2 | 2 | 2 | 4 | 4 | 3 | | LO4 | 5 | 5 | 5 | 5 | 5 | 2 | 5 | 3 | 2 | 2 | 2 | 2 | 4 | 4 | 3 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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