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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 409FOOD FORMULATION AND SENSORY ANALYSIS3 + 07th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The aim of this course is to give the student understanding of special food production and sensory analysis
Course Content 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
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To develop new products.
2To make sensory analysis.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00135435435435435435
LO 002                 
Sub Total35435435435435435
Contribution23223223223223223

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms122
Final examination144
Internet Searching/ Library Study8216
Total Work Load

ECTS Credit of the Course






78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2021-2022 Fall1HANDE MUTLU ÖZTÜRK
Details 2017-2018 Fall1HANDE MUTLU ÖZTÜRK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 409 FOOD FORMULATION AND SENSORY ANALYSIS 3 + 0 1 Turkish 2021-2022 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK hmozturk@pau.edu.tr TUR A0307 %70
Goals The aim of this course is to give the student understanding of special food production and sensory analysis
Content 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
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