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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 412FOOD FORMULATION AND SENSORY FOOD ANALYSIS3 + 08th Semester2

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective BEGINNING OF A NEW PRODUCT TO WHICH THE FOOD INDUSTRY STEPS product formulation; PRODUCT DESCRIPTION FOR THE INVESTIGATION OF THE MARKET DEMAND, considering the formulation SELECTION OF USED STRUCTURES AND COMPOSITION OF FOOD, THE CODEX FOOD AND FOOD PROCESSING LABORATORY TECHNIQUES UNDER DEVELOPMENT, TEST AND FINAL PRODUCT PRESENTATION OF SENSORY . END PRODUCT APPEARANCE, TASTE, SMELL AND PROPERTIES OF PERCEIVED organoleptic properties of touch acceptability EDUCATIONAL SENSORY panels tested, EVALUATION teaching of statistical methods.
Course Content THE MARKET DEMAND, considering the formulation SELECTION OF USED STRUCTURES AND COMPOSITION OF FOOD, THE CODEX FOOD AND FOOD PROCESSING LABORATORY TECHNIQUES UNDER DEVELOPMENT, TEST AND FINAL PRODUCT PRESENTATION OF SENSORY . END PRODUCT APPEARANCE, TASTE, SMELL AND PROPERTIES OF PERCEIVED organoleptic properties of touch acceptability EDUCATIONAL SENSORY panels tested, EVALUATION teaching of statistical methods.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learning of the food formulation
2To teach the sensory analysis of food

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00155555555551111555
LO 00255555555551111555
Sub Total101010101010101010102222101010
Contribution55555555551111555

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms144
Final examination166
Total Work Load

ECTS Credit of the Course






52

2
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Spring1HANDE MUTLU ÖZTÜRK
Details 2018-2019 Spring1HANDE MUTLU ÖZTÜRK
Details 2017-2018 Spring1HANDE MUTLU ÖZTÜRK
Details 2016-2017 Spring1HANDE MUTLU ÖZTÜRK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 412 FOOD FORMULATION AND SENSORY FOOD ANALYSIS 3 + 0 1 Turkish 2019-2020 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK hmozturk@pau.edu.tr Course location is not specified. %70
Goals BEGINNING OF A NEW PRODUCT TO WHICH THE FOOD INDUSTRY STEPS product formulation; PRODUCT DESCRIPTION FOR THE INVESTIGATION OF THE MARKET DEMAND, considering the formulation SELECTION OF USED STRUCTURES AND COMPOSITION OF FOOD, THE CODEX FOOD AND FOOD PROCESSING LABORATORY TECHNIQUES UNDER DEVELOPMENT, TEST AND FINAL PRODUCT PRESENTATION OF SENSORY . END PRODUCT APPEARANCE, TASTE, SMELL AND PROPERTIES OF PERCEIVED organoleptic properties of touch acceptability EDUCATIONAL SENSORY panels tested, EVALUATION teaching of statistical methods.
Content THE MARKET DEMAND, considering the formulation SELECTION OF USED STRUCTURES AND COMPOSITION OF FOOD, THE CODEX FOOD AND FOOD PROCESSING LABORATORY TECHNIQUES UNDER DEVELOPMENT, TEST AND FINAL PRODUCT PRESENTATION OF SENSORY . END PRODUCT APPEARANCE, TASTE, SMELL AND PROPERTIES OF PERCEIVED organoleptic properties of touch acceptability EDUCATIONAL SENSORY panels tested, EVALUATION teaching of statistical methods.
Topics
WeeksTopics
1 Food quality and Sensory Quality Characteristics
2 Sensory Evaluation
3 Sensory Evaluation Laboratory
4 Products and Panel Controls
5 Panelists and Selection Factors Affecting the Sensory Evaluation Panel Size
6 Differentiation Tests
7 Differentiation Tests
8 Midterm Exam
9 The scale used in Sensory Evaluation
10 Flavor profile analysis
11 Texture Profile Analysis
12 Factor Markets
13 Using sensory testing in Consumer Preference Study
14 Implementing a Program Related Sensory Evaluation of Food Businesses
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes