| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| GAS224 | FOOD DESIGN AND SENSORY ANALYSIS | 4 | 3 | 3 | 6 |
AMAÇ VE İÇERİK |
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|---|---|
| Amaç: | The aim of this course is to provide the students with a general knowledge on the importance of basic flavors, food formulations and sensory analysis in gastronomy. In addition, both the product development and the differences in the products to distinguish the sensory analysis techniques can use to train tasters. |
| İçerik: | The content of this course includes basic flavors, food formulations, importance of sensory analysis in terms of gastronomy science, sensory analysis principles and analysis panel design, factors affecting sensory analysis panel design, used scales and flavor profile analysis, texture profile analysis, determination of consumer preferences. |