GIDA TASARIMI VE DUYUSAL ANALİZ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GSY224	GIDA TASARIMI VE DUYUSAL ANALİZ	4	3	3	6

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. NEVRUZ BERNA TATLISU
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The main aim of the course is to inform students about the food designs and sensory analysis, the importance and use of sensory analysis in gastronomy science.
İçerik:	In this course; food design and sensory analysis definitions, importance and use of food in terms of gastronomy science, quality characteristics and food designs in food, principles of sensory analysis and analysis panel design, factors affecting the design of sensory analysis panel, scales used and composition of flavor profile, food formulations and consumer preferences, special foods and designs will be processed and practical examples will try.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
The students interpret the differences between formulation and sensory results in order to design the recipe.
The students evaluate suitable formulation and sensory evaluation in order to support the gastronomic science.
Modify the recipe by re-arranging the quality properties of the foods in order to solve the recipe-associated issues.
Compare the results occurring from food formulation and sensory reults in order to re-arrange the recipe.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	-	What are food designs and sensory analysis?	-
2	-	The importance and use in terms of gastronomic science	-
3	-	Food quality properties and designs	-
4	-	Principles of sensory analysis	-
5	-	Design of sensory analysis panel and affecting factors	-
6	-	Creating scales and taste profiles used in sensory analysis	-
7	-	Sensory analysis, food designs and determination of consumer preferences	-
8	-	MID-TERM EXAM	-
9	-	Sensory analysis, food designs and determination of consumer preferences	-
10	-	Examples of sensory analysis and food design in gastronomy-I	-
11	-	Examples of sensory analysis and food design in gastronomy-II	-
12	-	Examples of sensory analysis and food design in gastronomy-III	-
13	-	Examples of sensory analysis and food design in gastronomy-IV	-
14	-	Seminar-I	-
15	-	Seminar-II	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Altuğ, T., Elmacı, Y. (2005). Gıdalarda Duyusal Değerlendirme, Meta Basım Matbaacılık.
Durlu-Özkaya, F., Coşansu, S., Ayhan, K. (2013). Her Yönüyle Gıda, Sidas Ltd. Şti, İzmir.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can define basic concepts about gastronomy.				3
2	Can interpret basic concepts, study areas and approaches related to the field.				3

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.			2
2	Can compare national and international cuisines in terms of similarities and differences.			2

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.					4
2	Can prepare technical infrastructure and contents of the culinary activies.			2

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.				3
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.			2
3	Can integrate basic cooking techniques and product preparation principles into today's technology.			2
4	Can plan the work schedule and workflow in food and beverage enterprises.			2

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.				3
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.			2
3	Can organize national and international competitions and fairs.		1

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.					4
2	Can find planning, executioning and editing mistakes systematicly related to his field.				3

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.				3
2	Can organize all gastronomy-related activities.		1

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.		1
2	Can design communial and social pojects using historical, cultural and geographical values.		1
3	Can perform scientific researche and study using knowledge and skills related to his field.			2

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	6	4	24
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	50	0	152