FOOD DESIGN AND SENSORY ANALYSIS DERS TANITIM VE UYGULAMA BİLGİLERİ
| Kodu |
Dersin Adı |
Yarıyıl |
Süresi(T+U) |
Kredisi |
AKTS Kredisi |
| GAS224 |
FOOD DESIGN AND SENSORY ANALYSIS |
4 |
3 |
3 |
6 |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
| Explain the differences in sensory properties of foods prepared with different formulations. |
| Apply sensory analysis when selecting appropriate food formulations in new product development. |
| Develop food formulations by comparing sensory analysis results. |
| Revise the formulation by using the quality characteristics of the foods to solve the problem in the prescription. |