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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 566FOOD FORMULATION AND SENSORY FOOD ANALYSIS3 + 01st Semester7,5

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
2It can be a new product of formula

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07
LO 001       
LO 002       
Sub Total       
Contribution0000000

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)1010100
Assignments5210
Mid-terms11313
Final examination13030
Total Work Load

ECTS Credit of the Course






195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1HANDE MUTLU ÖZTÜRK
Details 2022-2023 Fall1HANDE MUTLU ÖZTÜRK
Details 2021-2022 Fall1HANDE MUTLU ÖZTÜRK
Details 2018-2019 Fall1HANDE MUTLU ÖZTÜRK
Details 2017-2018 Fall1HANDE MUTLU ÖZTÜRK
Details 2016-2017 Fall1HANDE 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 MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes