FOOD DESIGN AND SENSORY ANALYSIS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS224	FOOD DESIGN AND SENSORY ANALYSIS	4	3	3	6

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit	Assist.Prof. SEMA AYDIN
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provide the students with a general knowledge on the importance of basic flavors, food formulations and sensory analysis in gastronomy. In addition, both the product development and the differences in the products to distinguish the sensory analysis techniques can use to train tasters.
Contents of the Course Unit:	The content of this course includes basic flavors, food formulations, importance of sensory analysis in terms of gastronomy science, sensory analysis principles and analysis panel design, factors affecting sensory analysis panel design, used scales and flavor profile analysis, texture 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)
Explain the differences in sensory properties 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 prescription.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading literature	Description of the course plan, purpose and contents, sensory properties of foods	Explanation, Discussion
2	Reading literature	Basic tastes, characteristics of taste and odor components	Explanation, Tasting
3	Reading literature	Test Chamber, Product and Panel Control in Sensory Analysis Laboratory	Explanation, Question and Answer, Tasting
4	Reading literature	Panelist Selection in Sensory Evaluation and Factors Affecting Panel Size, Sample preparation in sensory analysis, Preparation of tasting cabinets	Explanation, Question and Answer, Tasting
5	Literature research	Error types, differential tests: triangle test and application	Explanation, Question and Answer, Tasting
6	Literature research	Binary triple test and application	Explanation, Question and Answer, Tasting
7	Literature research	Paired comparison test and application, sorting test and application	Explanation, Question and Answer, Tasting
8	-	MID-TERM EXAM	-
9	Literature research	Mid-term exam preparatory work	Homework presentations, Explanation, Discussion
10	Reading literature	Scoring and sorting test and applications, scales used in sensory evaluation	Explanation, Discussion Group Works, Tasting
11	Reading literature	Hedonic scale method and application, profile tests	Explanation, Question and Answer, Tasting
12	Reading literature	Tissue Profile Analysis, flavor profile analysis and application	Explanation, Question and Answer, Tasting
13	Reading literature	Use of Sensory Tests in Consumer Preference Studies	Explanation, Question and Answer, Tasting
14	Reading literature	Implementation of a Program for Sensory Evaluation in Food Enterprises	Explanation, Question and Answer, Tasting
15	Reading literature	Final exam preparatory work	Explanation, Question and Answer
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.
İnanlı A.G., Özpolat E., Emir Çoban Ö., Karaton N. (2010). Journal of FisheriesSciences.com.Marine edilmiş hamsi balığının (engraulis encrasicolus l., 1758) kimyasal bileşimi ve farklı soslarda duyusal değerlendirilmesi.

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	Define basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.			2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.			2
2	Compare national and international cuisines in terms of similarities and differences.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.				3
2	Prepare the technical infrastructure and contents of kitchen activities.				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.					4
2	Collaborate with shareholders in the field to bring new ideas, products to the market.					4
3	Integrate basic kitchen techniques and product preparation principles into today's technology.				3
4	Plan the work schedule and workflow in food and beverage enterprises.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.		1
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.				3
3	They organizes participation to national and international competitions and fairs in its field.		1

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.					4
2	Find planning, executioning and editing mistakes systematicly related to his field.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.					4
2	They organize activities related to the field.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.			2
3	Perform scientific researches using knowledge and skills related to his field.			2

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	14	3	42
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	6	5	30
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	5	25
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	41	0	155