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SECOND CYCLE - MASTER'S DEGREE
THE GRADUATE SCHOOL OF SOCIAL SCIENCES
GASTRONOMY AND CULINARY ARTS DEPARTMENT
2407 GASTRONOMY AND CULINARY ARTS
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
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COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
GMS 566
FOOD FORMULATION AND SENSORY FOOD ANALYSIS
3 + 0
1st Semester
7,5
COURSE DESCRIPTION
Course Level
Master's Degree
Course Type
Elective
Course Objective
The appearance of the final product, taste, smell, and the acceptability of sensory qualities which features a tactile, sensory panel tested with educators, can be explained by statistical methods.
Course Content
The food industry in new product which stages to the finished product from the beginning of formulations, product definition, to investigate the demand for the product on the market, composition and structure of the election considering the food items to be used in the formulation, legislation and food development using food-processing techniques in the laboratory within the framework of the codex, sensory test The food industry in new product which stages to the finished product from the beginning of formulations, product definition, to investigate the demand for the product on the market, composition and structure of the election considering the food items to be used in the formulation, legislation and food development using food-processing techniques in the laboratory within the framework of the codex, sensory test The food industry in new product which stages to the finished product from the beginning of formulations, product definition, to investigate the demand for the product on the market, composition and structure of the election considering the food items to be used in the formulation, legislation and food development using food-processing techniques in the laboratory within the framework of the codex, sensory test
Prerequisites
No the prerequisite of lesson.
Corequisite
No the corequisite of lesson.
Mode of Delivery
Face to Face
COURSE LEARNING OUTCOMES
1
Students can sensory food analysis Düzenleme önerin İşletmeler için Google ÇeviriÇevirmen Araç SetiWeb Sitesi ÇevirmeniGlobal Pazar Fırsatları Aracı Google Çeviri HakkındaToplulukMobil Google Hakkı
2
It can be a new product of formula
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
LO 001
LO 002
Sub Total
Contribution
0
0
0
0
0
0
0
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration (Hour)
Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)
14
3
42
Hours for off-the-classroom study (Pre-study, practice)
10
10
100
Assignments
5
2
10
Mid-terms
1
13
13
Final examination
1
30
30
Total Work Load
ECTS Credit of the Course
195
7,5
COURSE DETAILS
Select Year
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2023-2024 Fall
2022-2023 Fall
2021-2022 Fall
2018-2019 Fall
2017-2018 Fall
2016-2017 Fall
Course Term
No
Instructors
Details
2023-2024 Fall
1
HANDE MUTLU ÖZTÜRK
Details
2022-2023 Fall
1
HANDE MUTLU ÖZTÜRK
Details
2021-2022 Fall
1
HANDE MUTLU ÖZTÜRK
Details
2018-2019 Fall
1
HANDE MUTLU ÖZTÜRK
Details
2017-2018 Fall
1
HANDE MUTLU ÖZTÜRK
Details
2016-2017 Fall
1
HANDE MUTLU ÖZTÜRK
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Course Details
Course Code
Course Title
L+P Hour
Course Code
Language Of Instruction
Course Semester
GMS 566
FOOD FORMULATION AND SENSORY FOOD ANALYSIS
3 + 0
1
Turkish
2023-2024 Fall
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK
hmozturk@pau.edu.tr
TUR A0202
%
Goals
The appearance of the final product, taste, smell, and the acceptability of sensory qualities which features a tactile, sensory panel tested with educators, can be explained by statistical methods.
Content
The food industry in new product which stages to the finished product from the beginning of formulations, product definition, to investigate the demand for the product on the market, composition and structure of the election considering the food items to be used in the formulation, legislation and food development using food-processing techniques in the laboratory within the framework of the codex, sensory test The food industry in new product which stages to the finished product from the beginning of formulations, product definition, to investigate the demand for the product on the market, composition and structure of the election considering the food items to be used in the formulation, legislation and food development using food-processing techniques in the laboratory within the framework of the codex, sensory test The food industry in new product which stages to the finished product from the beginning of formulations, product definition, to investigate the demand for the product on the market, composition and structure of the election considering the food items to be used in the formulation, legislation and food development using food-processing techniques in the laboratory within the framework of the codex, sensory test
Topics
Materials
Materials are not specified.
Resources
Course Assessment
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
50
Final Exam
Midterm Exam
50
Midterm Exam
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes