COURSE SYLLABUS

SENSORY ANALYSIS TECHNIQUES

1	Course Title:	SENSORY ANALYSIS TECHNIQUES
2	Course Code:	GIDS114
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	There is no prerequisities
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. Dr. Pınar AYDINOL SÖNMEZ
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	paydinol@uludag.edu.tr Uludağ Üniversitesi Mustafa Kemal Paşa Meslek Yüksekokulu Mustafa Kemal Paşa/BURSA (224)613 3102/61511
18	Website:
19	Objective of the Course:	To train students who follow innovation, know the path to reach the correct information, create a pioneering and innovative staff to the Turkish food industry.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	Select the appropriate method of sensory analysis ;
2	Apply the selected method to different foods ;
3	To analyse color and odor in foods ;
4	To analyse the texture of foods ;
5	To evaluate the analysis ;
6	Be able to team work in groups ;
7	Determine the suitability of the Turkish Food Codex of Foods ;
8	Keep records of the analysis ;
9	To gain professional and social ethics ;
10	Develop new products ;

22	Course Content:

Week	Theoretical	Practical
1	Principles of sensory analysis	Application of sensory evaluation
2	Structure of sense organs and their roles of the perception	Learning to operate the sensory organs to the sensory evaluation
3	Facilities required to bear of panelist and panel places	Creation of conditions for sensory evaluation
4	Selection and training of panelist	Determination of panelists for sensory evaluation
5	The selection of different methods of sensory analysis and the application of them in food	To determine the Analysis techniques to applied the specified foods
6	Prepare the appropriate forms and scoring	Preparation of statements of sensory analysis
7	Determination of the threshold value	Preparation of statements of sensory analysis
8	Repeating Courses and Midterm exams	Application of structural analysis
9	Texture analysis	Analysis of colour and appearance
10	Colour and appearance analysis	Determination of acceptance criteria
11	Accepted and choice methods of analysis	To result the datas
12	Evaluate the statistics of the sensory analysis findings	Development of new products
13	Descriptive analysis and the use of them in design of foods	Implementation of new analysis techniques
14	Advanced in techniques for sensory analysis

23	Textbooks, References and/or Other Materials:	Altuğ, T. ve Elmacı,Y. 2005. Gıdalarda Duyusal Değerlendirme
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	1	10
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High