Advanced Product Development Techniques and Sensory Analysis In Gastronomy
Gastronomy and Cuisine Arts
Institute of Social Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Advanced Product Development Techniques and Sensory Analysis In Gastronomy | GDR104 | Elective | Doctorate degree | 1 | Spring | 7 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) Learning how to use sensory tests in food and beverage businesses
2) To have information about the areas in which special foods are used
3) Product development and appropriate sensory analysis and report creation
4) Debate new trends of gastronomy
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | ||
| Learning Outcomes | |||||||||
| 1 | Middle | Middle | Middle | High | High | Middle | High | Middle | |
| 2 | Middle | Middle | Middle | High | High | Middle | High | Middle | |
| 3 | Middle | High | High | Middle | High | Middle | Low | Middle | |
| 4 | Middle | High | Middle | Middle | Low | Middle | Middle | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Preparation of new food formulations, using sensory techniques in the control of sensory properties in foods
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Drill and Practice
5) Group Study
6) Case Study
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
40% |
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Contribution of Final Examination to Course Grade |
60% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required