TR EN

ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

GIDA TASARIMI VE DUYUSAL ANALİZ COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSM256 GIDA TASARIMI VE DUYUSAL ANALİZ 4 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Review of fundamental concepts and relevant literature. Course content and assessment system, food design and sensory analysis concepts Lecture, Question-Answer, Discussion
2 Investigation of physical and chemical parameters determining sensory perception. Importance and use of food design and sensory analysis concepts from the perspective of gastronomy Lecture, Case Study
3 Investigation of physical and chemical parameters determining food quality. Fundamentals of sensory perception Lecture, Presentation with Visual Material Support
4 Readings on the five senses and perception mechanisms. Quality characteristics and formulations in foods Lecture, Simple In-Class Perception Tests (Smell/Taste Matching)
5 Research on panelist selection criteria and laboratory conditions. Principles of sensory analysis Lecture, Panel Room Simulation and Design Example
6 Examination of hedonic scales and cobweb diagrams. Sensory analysis panel design and influencing factors Lecture, Applied Flavor Profiling Exercise
7 Reading articles on market research and consumer behavior. Scales used in sensory analysis Lecture, Group Discussion
8 Students preparing presentations on the reformulation of a product of their choice. Difference, acceptance and consumer preference tests Lecture, Comparative Product Analysis
9 Students preparing presentations on the reformulation of a product of their choice. Descriptive analysis and statistical evaluation & General review Applied Demonstration, Tasting Panel, Data Collection
10 - MID-TERM EXAM -
11 Students preparing presentations on the reformulation of a product of their choice. Food design techniques in gastronomy, specialty foods and food formulations, recipe development Applied Demonstration, Texture Profile Analysis, Tasting
12 Students preparing presentations on the reformulation of a product of their choice. Sensory analysis and food formulation sample application from the perspective of gastronomy - I Applied Demonstration, Hedonic Test Application
13 Students preparing presentations on the reformulation of a product of their choice. Sensory analysis and food formulation sample application from the perspective of gastronomy - II Applied Demonstration, Error Detection Exercise, Data Interpretation
14 Students preparing presentations on the reformulation of a product of their choice. Evaluation of sensory analysis results Student Presentations, Peer Review, Discussion
15 General review Evaluation of sensory analysis results and General review General review
16 - FINAL EXAM -
17 - FINAL EXAM -