SENSORY EVALUATION AND PRODUCT DEVELOPMENT PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GST511	SENSORY EVALUATION AND PRODUCT DEVELOPMENT	1	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	MASTER'S DEGREE, TYY: + 7.Level, EQF-LLL: 7.Level, QF-EHEA: Second Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The main aim of the course is to inform students about the food designs and sensory analysis, the importance and use of sensory analysis in gastronomy science.
Contents of the Course Unit:	In this course; food design and sensory analysis definitions, importance and use of food in terms of gastronomy science, quality characteristics and food designs in food, principles of sensory analysis and analysis panel design, factors affecting the design of sensory analysis panel, scales used and composition of flavor profile, food formulations and consumer preferences, special foods and designs will be processed and practical examples will try.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Gaining basic knowledge to design sensory tests.
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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature research	Introduction to sensory analysis in foods	Lecture, Discussion, Question and Answer
2	Literature research	What are food designs and sensory analysis?	Lecture, Discussion, Question and Answer
3	Article reading	Human senses, and sensorial perceptions, terminology, history, general information about usage of sensory techniques in foods	Lecture, Discussion, Question and Answer
4	Literature research	Food choice and consumer behavior	Lecture, Discussion, Question and Answer
5	Reading a book	Test room, sample preparation for test, sample presentation, related legistlations and regulations	Lecture, Discussion, Question and Answer
6	Article reading	Panelist selection, experimental design, measuring techniques, coding	Lecture, Discussion, Question and Answer
7	Literature research	Sensory analysis, food designs and determination of consumer preferences	Lecture, Discussion, Question and Answer
8	-	MID-TERM EXAM	-
9	Literature research	Case studies: New product development, applications of sensorial analysis in optimization and marketing	Lecture, Discussion, Question and Answer
10	Homework presentation	Examples of sensory analysis and food design in gastronomy-I	Homework presentations, Lecture, Discussion
11	Homework presentation	Examples of sensory analysis and food design in gastronomy-II	Homework presentations, Lecture, Discussion
12	Homework presentation	Examples of sensory analysis and food design in gastronomy-III	Homework presentations, Lecture, Discussion
13	Homework presentation	Examples of sensory analysis and food design in gastronomy-IV	Homework presentations, Lecture, Discussion
14	Field research	Practical applications of sensory tests, and analysis and evaluation of resultant data	Homework presentations, Lecture, Discussion
15	Field research	Practical applications of consumer tests, and analysis and evaluation of resultant data	Homework presentations, Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Stone, H., Bleibaum, R., & Thomas, H. A. (2012). Sensory evaluation practices. Academic press. USA.
Meilgaard, M. C.,Carr, B. T., &Civille, G. V. (2006). Sensory evaluation techniques. CRC press. Boca Raton, USA.
Howard, R. ,Moskowitz, J., Beckley, H., &Resurreccion, A.V.A. (2007). Sensory and Consumer Research in Food Product Design and Development, Second Edition. Blackwell publishing. Oxford, UK.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50		Classical Exam
Final Exam	1	50		Project Submission (No Examination)
TOTAL	2	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Has comprehensive and expert knowledge about concepts, rules and phenomena in the field and nearby areas.						5
2	Gain knowledge of service processes in the sector, management principles and rules, and effective factors on service.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	List the solutions for the problems that may be encountered in the area and nearby areas.						5
2	Has detailed information about scientific research methods used to follow current developments.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Knowledge in the field and nearby areas, researches, correlates and makes inferences between the concepts.					4
2	Use the knowledge and concepts learned in the management and control of service processes.						5
3	Analyze knowledge, concepts and methods in the sector; evaluate critically.						5
4	Design possible solutions by using research methods in detail and explains these solutions in a way that is understandable in the sector.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Realize the planning, coordination, management and control functions by applying the rules of legislation.						5
2	Follow closely new developments in the service sector and contribute to its field by presenting original academic studies.					4
3	Identify the deficiencies in the application processes as a result of the analyzes and develops appropriate methods to complete them.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Work independently in a group						5
2	Conduct the process with the team or alone by offering creative solutions to problems.					4
3	Take responsibility in group work and control time management of both himself and his team.					4
4	Develop methods to increase motivation in team work.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Gain new knowledge and skills by using detailed research competence to improve himself / herself academically and professionally.					4
2	In line with the principle of lifelong learning, learn innovations by closely following current developments.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use the information and communication technologies required by the field at the level of expertise.						5
2	Take part in team works by establishing effective interpersonal communication.						5
3	Follow the developments in the sector and communicates with stakeholders in written and verbal form.					4
4	Recognize different cultures and provide collaborations in related field thanks to social ability.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Distribute the tasks in a fair way regardless of the characteristics of the team employees.					4
2	Carry out sustainable practices by caring about the social and natural environment.					4
3	While fulfilling its responsibilities in line with the legal regulations and rules, it shows tolerance and respect to its colleagues.					4

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	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	10	3	30
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	1	28	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	12	12
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	42	0	156