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 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| The students interpret the differences between formulation and sensory results in order to design the recipe. |
| The students evaluate suitable formulation and sensory evaluation in order to support the gastronomic science. |
| Modify the recipe by re-arranging the quality properties of the foods in order to solve the recipe-associated issues. |
| Compare the results occurring from food formulation and sensory reults in order to re-arrange the recipe. |