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SDÜ Education Information System Course Content
Programme
Graduate School of Natural and Applied Sciences Fishing and Fish Processing Technology
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
01SAI5156
Sensory Evaluation of Foods
3.00
0.00
0.00
3.00
6.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Assistant Professor Dr. Ali GÜNLÜ
Course Instructors
 
Course Assistants
 
Course Aims
Sensory evaluation is commonly used in quality control and product development of food. Sensory evaluation is made by the senses of taste, smell, vision, touch and hearing. Sensory evaluation is considered one of the most important tools used in measuring food quality. Sensory evaluation of foods, food quality control programs and developing new product formulation, consumer complaints related to problem solving, firms' products in the market situation and competitors in the market their products in evaluation studies is a valuable tool. This course will teach students with a sensory evaluation techniques.
Course Goals
Of scientific studies specific to the sensory evaluation method to select content, develop the ability
Learning Outcomes of The Course Unit
1) Understanding the importance of sensory evaluation
2) Learning of sensory evaluation laboratory features,
3) Sensory evaluation panelist selection.
4) Difference tests to learn,
5) Consumer tests to learn,
Course Contents
Food qualty characteristics, organizing a sensory evaluation program panelist selection and training, sensory evaluation methods
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
70
Course Duration (Excluding Exam Week)
14
4
56
Quiz
0
0
Time Of Studying Out Of Class
14
4
56
Homework
1
30
Homeworks
1
18
18
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
20
20
Seminary
0
0
Finals
1
20
20
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
170
The ratio of the term to success
50
Course's ECTS Credit
6
The ratio of final to success
50
 
TOTAL
100
 
Recommended or Required Reading
Textbook
Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Additional Resources
1. Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
2. Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
Material Sharing
Documents
Powerpoint presentations
Assignments
The sensory evaluation of seafood practices to investigate at hedenik scale
Exams
Midterm and Final examination
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
To understand and to use basic information in the fishing and seafood processing technologies, able to assessment, interpretation and write a comment, and to solve the problems related to issues
4