Ders Bilgileri

SENSORIAL CONTROLS OF FOODS
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 220	Spring	3	0	3	3

Ön Koşulu Olan Ders( ler )	none
Dili	en
Türü	Elective
Seviyesi	Associate
Öğretim Elemanı( ları )	Dr. Serpil Yalım Kaya
Öğretim Sistemi	Face to Face
Önerilen Hususlar	none
Staj Durumu	None
Amacı	The aim of this course is to introduce sensory analysis methods, evaluation of analysis results and new development in this subject
İçeriği	Principles of sensory analysis, anatomy of sensory organs and their roles in perception, The required properties of panelists and place in which panel will take place, selection of panelists and training, selection of sensory analysis methods and application for different foods.

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	To be able to prepare samples and proper questionnaire for sensory analysis
2	To be able to evaluate, report and record the data gained from sensory analysis
3	To be able to provide suitable laboratory conditions for sensory analysis
4	To be able to provide suitable laboratory conditions for sensory analysis

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	Principles of sensory analysis	lecture and discussion
2	Anatomy of sensory organs and their roles in perception	lecture and discussion
3	Anatomy of sensory organs and their roles in perception	lecture and discussion
4	The required properties of panelists and place in which panel will take place	lecture and discussion
5	Selection of panelists and training, selection of sensory analysis methods and application for different foods	lecture and discussion
6	Appropriate forms and scoring	lecture and discussion
7	Determination of threshold value	lecture and discussion
8	Midterm exam
9	Determination of threshold value	lecture and discussion
10	Texture analysis	lecture and discussion
11	Color and appearance analysis	lecture and discussion
12	Acceptance and preference analysis methods	lecture and discussion
13	Statistically evaluation of sensory analysis results	lecture and discussion
14	Definition analysis and application in food design	lecture and discussion
15	New developments in sensory analysis	lecture and discussion
16	Final Exam

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Gıdalarda Duyusal Değerlendirme Prof.Dr.Tomris Altuğ, Yrd.Doç.Dr.Yeşim Elmacı Sidas yayınları 2005

Ölçme ve Değerlendirme Sistemi

#	Ağırlık	Çalışma Türü	Çalışma Adı
1	0.4	1	1. Mid-Term Exam
2	0.6	5	Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

#	Öğrenim Çıktıları	Program Çıktıları	Ölçme ve Değerlendirme
1	To be able to prepare samples and proper questionnaire for sensory analysis	1͵4	1͵2
2	To be able to evaluate, report and record the data gained from sensory analysis	1͵4	1͵2
3	To be able to provide suitable laboratory conditions for sensory analysis	1͵4	1͵2
4	To be able to provide suitable laboratory conditions for sensory analysis	1͵4	1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

#	Etkinlik	Adet	Süre (Saat)	İş Yükü
0	Course Duration	14	3	42
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	2	28
2	Presentation and Seminar Preparation	0	0	0
3	Web Research, Library and Archival Work	0	0	0
4	Document/Information Listing	0	0	0
5	Workshop	0	0	0
6	Preparation for Midterm Exam	1	1	1
7	Midterm Exam	1	1	1
8	Quiz	0	0	0
9	Homework	0	0	0
10	Midterm Project	0	0	0
11	Midterm Exercise	0	0	0
12	Final Project	1	0	0
13	Final Exercise	0	0	0
14	Preparation for Final Exam	1	2	2
15	Final Exam	1	1	1
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