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

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
The student can define the concepts of food design and sensory analysis within the framework of gastronomy.
The student can explain the relationship between quality characteristics and formulation in foods.
The student can evaluate the basic principles of sensory analysis and its applications in gastronomy.
The student can explain sensory analysis panel design and the factors influencing this design.
The student can interpret the basic scales used in sensory analysis and the process of creating a flavor profile.
The student can analyze the relationship between food formulations and consumer preferences.
The student can discuss examples of sensory analysis and food design in the field of gastronomy from a scientific perspective.

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