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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD DESIGN AND SENSORY ANALYSIS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY224 FOOD DESIGN AND SENSORY ANALYSIS 4 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
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 -