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Course Information
Course Unit Title : Sensory Evaluation of Foods
Course Unit Code : 01SAI5156
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) :
Course Assistants :
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,
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Food qualty characteristics, organizing a sensory evaluation program panelist selection and training, sensory evaluation methods
Languages of Instruction : Turkish
Course Goals : Of scientific studies specific to the sensory evaluation method to select content, develop the ability
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.
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 18 18  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
170  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Food Qualty Characteristics
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
2 Defining Sensory Evaluation
Historical Background
Importance of sensory evaluation
Intended uses in food industry
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
3 Organizing a Sensory Evaluation Program
Sensory evaluation of the goals and objectives
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
4 Sensory evaluation laboratory features
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
5 Panelist selection and training
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
6 Sensory evaluation methods
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
7 Difference tests-1
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
8 Difference tests-2
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
9 Scales are used in sensory evaluation-1
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
10 Scales are used in sensory evaluation-2
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
11 Flavor profile analysis
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
12 Histo Profile Analiysis
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
13 Consumer Tests
  Study Materials: Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme. Meta Basım Mat. Hiz. 130s, İzmir.
Tekinşen, C., Keleş, A., 1994. Besinlerin Duyusal Muayenesi. Selçuk Ünv. Vet. Fak. Yay. 77s, Konya.
Stone, H., Sidel, J.C., 2004. Sensory Evaluation Practices. (Third Edition) Food Sci. and Technol., Academic Pres., Inc., London, 408 pp
14 General evaluation