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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
GAS224 FOOD DESIGN AND SENSORY ANALYSIS 4 3 3 6

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Explain the differences in sensory properties of foods prepared with different formulations.
Apply sensory analysis when selecting appropriate food formulations in new product development.
Develop food formulations by comparing sensory analysis results.
Revise the formulation by using the quality characteristics of the foods to solve the problem in the prescription.