Sensory Analysis Methods
Fisheries
Institute of Natural and Applied Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Sensory Analysis Methods | SUR508 | Elective | Master's degree | 1 | Spring | 8 |
Name of Lecturer(s)
Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Nadide SEYHUN
Learning Outcomes of the Course Unit
1) Know the definition and importance of sensory analysis.
2) Know the basic principles of sensory analysis.
3) Know the scales used in sensory analysis.
4) Know how to choose the panelists for sensory analysis.
5) Know how to design the sensory analysis laboratories.
6) Know how to use the sensory analysis for customer preference studies.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||
| 1 | 2 | 3 | 4 | 5 | 6 | ||
| Learning Outcomes | |||||||
| 1 | High | No relation | No relation | No relation | Low | No relation | |
| 2 | High | No relation | No relation | No relation | Low | No relation | |
| 3 | High | No relation | No relation | No relation | Low | No relation | |
| 4 | High | No relation | No relation | No relation | Low | No relation | |
| 5 | High | No relation | No relation | No relation | Low | No relation | |
| 6 | High | No relation | No relation | No relation | Low | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Food Chemistry
Course Contents
To understand the foundations and objectives of the sensory analysis, to understand its importance as food quality parameter, to learn the principal sensory analysis tests and its application in the innovation, developing and quality control of foods
Weekly Schedule
1) Duyusal değerlendirmenin tanımı ve tarihçesi2) Food quality and sensory characteristics
3) - viskozite, kıvam, doku, lezzet, kusur
4) Duyusal analizde insan duyularının kullanılması
5) Duyusal analizde panelist seçimi
6) Panelistlerin kararlarını etkileyen faktörler
7) Duyusal analizde kullanılan skalalar
8) Midterm
9) Duyusal analiz laboratuvarı, ürün ve panel kontrolleri
10) Duyusal analizde kullanılan yöntemler
11) Lezzet ve doku profili analizi
12) Duyusal testlerin tüketici tercih çalışmalarında kullanılması
13) Duyusal testlerin tüketici tercih çalışmalarında kullanılması
14) Presentations
15) Presentations
16) Final exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required