| 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 |
- |