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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

FOOD FORMULATIONS AND SENSORY ANALYSIS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
ASP215 FOOD FORMULATIONS AND SENSORY ANALYSIS 3 4 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Quality characteristics of foods, definition and historical development of sensory analysis Expression, question-answer
2 Literature research Creating a food formulation Expression, question-answer
3 Literature research Creating a food formulation Expression, question-answer
4 Literature research Reasons for using sensory analysis in foods Expression, question-answer
5 Literature research Test methods used in sensory analysis Expression, question-answer
6 Literature research Differential tests (difference tests, sensitivity) Expression, question-answer
7 Literature research Differential tests (scoring tests, quantitative descriptive tests) Expression, question-answer
8 - MID-TERM EXAM -
9 Literature research Differential tests (hedonic tests, facial expression tests, FACT) Expression, question-answer
10 Literature research Sample preparation for sensory analysis Expression, question-answer
11 Literature research Factors affecting sensory analysis Expression, question-answer
12 Literature research Referee selection (number of panelists, panelist selection, panelist training) Expression, question-answer
13 Literature research Evaluation of sensory analysis results Expression, question-answer
14 Literature research Application of learned knowledge Practise, tasting
15 Literature research Application of learned knowledge Practise, tasting
16 - FINAL EXAM -
17 - FINAL EXAM -