| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GMS428 | SENSORY ANALYSIS OF FOODS | 5 | 3 | 3 | 5 |
Objectives and Contents |
|
|---|---|
| Objectives: | 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. |
| Content: | 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. |