GIDA TASARIMI VE DUYUSAL ANALİZ PROGRAMME COURSE DESCRIPTION

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

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 :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The main objective of the course is to provide students with knowledge about food formulations and the place, importance, and application of sensory analysis within the science of gastronomy.
Contents of the Course Unit:	This course will cover the following topics: definitions of food formulations and sensory analysis, their importance and use in gastronomy, quality characteristics in foods and food formulations, principles of sensory analysis and analysis panel design, factors affecting sensory analysis panel design, scales used and flavor profile creation, food formulations and consumer preferences, special foods and their formulations, and will include practical examples.

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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Review of fundamental concepts and relevant literature.	Course content and assessment system, food design and sensory analysis concepts	Lecture, Question-Answer, Discussion
2	Investigation of physical and chemical parameters determining sensory perception.	Importance and use of food design and sensory analysis concepts from the perspective of gastronomy	Lecture, Case Study
3	Investigation of physical and chemical parameters determining food quality.	Fundamentals of sensory perception	Lecture, Presentation with Visual Material Support
4	Readings on the five senses and perception mechanisms.	Quality characteristics and formulations in foods	Lecture, Simple In-Class Perception Tests (Smell/Taste Matching)
5	Research on panelist selection criteria and laboratory conditions.	Principles of sensory analysis	Lecture, Panel Room Simulation and Design Example
6	Examination of hedonic scales and cobweb diagrams.	Sensory analysis panel design and influencing factors	Lecture, Applied Flavor Profiling Exercise
7	Reading articles on market research and consumer behavior.	Scales used in sensory analysis	Lecture, Group Discussion
8	Students preparing presentations on the reformulation of a product of their choice.	Difference, acceptance and consumer preference tests	Lecture, Comparative Product Analysis
9	Students preparing presentations on the reformulation of a product of their choice.	Descriptive analysis and statistical evaluation & General review	Applied Demonstration, Tasting Panel, Data Collection
10	-	MID-TERM EXAM	-
11	Students preparing presentations on the reformulation of a product of their choice.	Food design techniques in gastronomy, specialty foods and food formulations, recipe development	Applied Demonstration, Texture Profile Analysis, Tasting
12	Students preparing presentations on the reformulation of a product of their choice.	Sensory analysis and food formulation sample application from the perspective of gastronomy - I	Applied Demonstration, Hedonic Test Application
13	Students preparing presentations on the reformulation of a product of their choice.	Sensory analysis and food formulation sample application from the perspective of gastronomy - II	Applied Demonstration, Error Detection Exercise, Data Interpretation
14	Students preparing presentations on the reformulation of a product of their choice.	Evaluation of sensory analysis results	Student Presentations, Peer Review, Discussion
15	General review	Evaluation of sensory analysis results and General review	General review
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Bilişli, A. (2012). Gıda teknolojisi. Sidaş.
Durlu Özkaya, F. (Ed.). (2024). Gastronomide ürün geliştirme ve duyusal analiz. Nobel Akademik Yayıncılık.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	30		Optical (Test) Exam
Practice	1	20
Final Exam	1	50		Optical (Test) Exam
TOTAL	3	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	Can define basic concepts about gastronomy.				3
2	Can interpret basic concepts, study areas and approaches related to the field.				3

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

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.					4
2	Can prepare technical infrastructure and contents of the culinary activies.			2

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.				3
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.			2
3	Can integrate basic cooking techniques and product preparation principles into today's technology.			2
4	Can plan the work schedule and workflow in food and beverage enterprises.			2

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.				3
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.			2
3	Can organize national and international competitions and fairs.		1

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

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.				3
2	Can organize all gastronomy-related activities.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.		1
2	Can design communial and social pojects using historical, cultural and geographical values.		1
3	Can perform scientific researche and study 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	3	42
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	6	4	24
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	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	50	0	152