| 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 |
Objectives and Contents |
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|---|---|
| Objectives: | 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. |
| Content: | 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. |