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	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Assoc.Prof. MURAT DOĞAN
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	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules			2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines	0
2	Will be able to create individual menus using the principle of healthy eating plate.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.	0
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.					4
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.	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