| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSY224 | FOOD DESIGN AND SENSORY ANALYSIS | 4 | 3 | 3 | 6 |
Objectives and Contents |
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|---|---|
| Objectives: | 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. |
| Content: | 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. |