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. |