SENSORY ANALYSIS OF FOODS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS428	SENSORY ANALYSIS OF FOODS	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. ADEM ÖZER
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of the course is to provide the students with a general information about the importance, place, use of basic tates, food formulations and sensory analysis in gastronomy. In addition, trains tasters the sensory analysis techinques that can use both in product development and the differences in product to distinguish.
Contents of the Course Unit:	This course includes basic tastes, food formulations, the importance and use of sensory analysis in gastronomy , sensory analysis principles and analysis panel design, factors affecting sensory analysis panel design, scales used and taste profile analysis, tissue profile analysis, determination of consumer preferences.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Demonstrate the differences in sensory characteristics 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 recipe.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Explanation of the course plan, purpose and content, sensory properties of foods, laboratory application	Expression, Discussion
2	Reading article	Basic tastes, characteristics of taste and odor components, laboratory application	Expression, Taste
3	Reading article	Test Room in Sensory Analysis Laboratory, Product and Panel Control, Laboratory Application	Expression, Question-Response, Taste
4	Reading article	Panelist Selection in Sensory Evaluation and Factors Affecting Panel Magnitude, Example preparation in sensory analysis, Preparation taste cabins	Expression, Question-Response, Taste
5	Literature Research	Error types, Discrimination Tests,Triangle, Application,	Expression, Question-Response, Taste
6	Literature Research	Double Test, Triangle Test and Application	Expression, Question-Response, Taste
7	Literature Research	Paired Comparison Test and Application, Sorting test and Application	Expression, Question-Response, Taste
8	-	MID-TERM EXAM	-
9	Literature Research	Midterm Exam Preparations	Homework Presentations, Expression, Discussion
10	Reading Article	Scoring Test, Sorting Test and Application, Scales Used in Sensory Evaluation	Expression, Discussion, Teamwork , Taste
11	Reading Article	Hedonic Scala Method and Application, Profile Tests	Expression, Question-Response, Taste
12	Reading Article	Use of Sensory Tests in Consumer Preference Studies, Laboratory Application	Expression, Question-Response, Taste
13	Reading Article	Sensory analysis in molecular gastronomy, Laboratory Application	Expression, Question-Response, Taste
14	Reading Article	Sensory analysis in molecular gastronomy, Laboratory Application	Expression, Question-Response, Taste
15	Reading Article	Final Preparation	Expression, Question-Response, Taste
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Candoğan, K., Barbosa-Cánovas, G., Carkcioglu, E. 2017. Edible Films and Coatings: Sensory AspectsIn book: Edible Films and Coatings: Fundamentals and ApplicationsChapter:26 Ed.: María Pilar Montero García, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas. CRC Press, 598s.
Durlu-Özkaya, F., Coşansu, S., Ayhan, K. 2013. Her Yönüyle Gıda, Sidas Ltd. Şti, İzmir.
Onoğur, T. A. ve Elmacı, Y. 2015. Gıdalarda Duyusal Değerlendirme. Meta Basım Matbaacılık. 135s.
İnanlı et. al. 2010. Marine edilmiş hamsi balığının (engraulis encrasicolus l., 1758) kimyasal bileşimi ve farklı soslarda duyusal değerlendirilmesi. Journal of FisheriesSciences.com.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to use the knowledge about subjects like art, design, culture and furniture history in their professional life and daily life.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to define the basic concepts of design principles in interior architecture.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to analyze national and international project management and processes in interdisciplinary work with internal and external labor market (public private sector and voluntary organizations)			2

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to apply interior design principles and skills by taking responsibility within an individual or group.	0
2	Students will be able to use drawing methods and techniques (CAD, 3D max and visual expression programs and freehand drawing) in their design work.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students will be able to organize interior architecture, application and technical equipment projects in interdisciplinary cooperation with other professional fields	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Adopting the principle of lifelong learning, students will be able to analyze possible problems and different regulations in interior design and planning areas with innovative, original and sustainable solutions.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	The Interior Architecture program graduates will be able to organize unique, sustainable projects and activities in their field studies.	0
2	Students will be able to explain himself/herself in writing and speaking in Turkish and at least one foreign language in order to cooperate with related persons and institutions.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Interior Architecture program graduates; will be able to develop solutions to issues such as interior application details, furniture design and building cost management using occupational standards and legal frameworks.	0
2	Interior Architecture program graduates will be able to design sustainable, original and innovative projects for interior architecture such as conceptual design, application detail projects and furniture design in their professional fields	0
3	Students will be able to organize interior design, application details and furniture design studies with local, regional, national and cultural sensitivity and ethical values interdisciplinary studies in cooperation.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	4	56
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	3	21
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	2	14
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	132