1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 435BASIC SENSORY EVALUATION TECHNIQUES2 + 27th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The objective of this course is to educate students in the field of sensory science by providing the basics of sensory evaluation techniques. .
Course Content Introduction to sensory evaluation, organization and operation of a sensory evaluation program, scales used in sensory evaluation, designs of experiments, discrimination testing, descriptive analysis, affective testing. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To have information about the importance of sensory analysis and sensory quality characteristics of foods, To have information about sensory analysis panel, presentations and laboratory controls
2to be capable of organizing sensory analysis and preparing evaluation scale used in sensory analysis of foods
3to be able to organize sensory panel alone or with a team
4To have the ability to determine the method suitable for the purpose of sensory evaluation.
5To have the ability to interpret the results of sensory analysis

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0012     454    
LO 002     342     
LO 003       5     
LO 004   4         
LO 005        5    
Sub Total2  4 38129    
Contribution0001012220000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Hours for off-the-classroom study (Pre-study, practice)14342
Mid-terms11515
Final examination11717
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1FATMA IŞIK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 435 BASIC SENSORY EVALUATION TECHNIQUES 2 + 2 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. FATMA IŞIK fisik@pau.edu.tr MUH A0112 MUH A0312 %
Goals The objective of this course is to educate students in the field of sensory science by providing the basics of sensory evaluation techniques. .
Content Introduction to sensory evaluation, organization and operation of a sensory evaluation program, scales used in sensory evaluation, designs of experiments, discrimination testing, descriptive analysis, affective testing. .
Topics
WeeksTopics
1 What is sensory analysis? Why is it important?
2 Food quality and sensory Quality Characteristics
3 Properties of sensory analysis laboratory, product and panel controls
4 Selection of panelists for sensory analysis
5 Factors which effect panel
6 Difference tests
7 Difference tests
8 Difference tests
9 Scales used in sensory analsis
10 Scales used in sensory analsis
11 Flavour profile analysis
12 Texture profile analysis
13 Using sensory analysis in the studies of consumer preference
14 Using sensory analysis in the studies of consumer preference
Materials
Materials are not specified.
Resources
ResourcesResources Language
Türkçe
Altuğ Onoğur, T. ve Elmacı, Y., 2011. Gıdalarda Duyusal Değerlendirme. Sidaş Medya Ltd. Şti. Yayın No . 010-1BTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam30Midterm Exam
Field/Clinic/Laboratory Practices10Field/Clinic/Laboratory Practices
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes