Sensory Analysis In Gastronomy
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Sensory Analysis In Gastronomy | GMS413 | Elective | Bachelor's degree | 4 | Fall | 6 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) Demonstrate the differences in sensory characteristics of foods prepared with different formulations.
2) Apply sensory analysis when selecting appropriate food formulations in new product development.
3) To make sensory analysis.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | No relation | Middle | High | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | Middle | No relation | High | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
The importance of authenticity in food and beverage establishments, speciality products, requirements. Works to be done for achieve a variety of specialties, food quality characteristics.Sensroy evaluation, definitions, the importance, the purposes in food industry and food and beverage establishments. Sensory evaluation panel room, Controls of product and panel, selection of panelists Sensory evaluation panel room, Controls of product and panel, selection of panelists.Texture profile analysis, The usage of sensory tests in consumer preference studies. A example to sensory evaluation program in food and beverage. Applications
Weekly Schedule
1) Food quality and Sensory Quality Characteristics-12) Food quality and Sensory Quality Characteristics-2
3) Sensory Evaluation-1
4) Sensory Evaluation-2
5) Sensory Evaluation Laboratory
6) Products and Panel Controls
7) Panelists and Selection Factors Affecting the Sensory Evaluation Panel Size
8) Panelists and Selection Factors Affecting the Sensory Evaluation Panel Size
9) ARA SINAV
10) Differentiation Tests
11) Differentiation Tests
12) The scale used in Sensory Evaluation
13) The scale used in Sensory Evaluation
14) Flavor profile analysis
15) Texture Profile Analysis
16) FİNAL EXAM
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required