TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Gains the ability to develop new products. 2) Gains the ability of sensory analysis. 3) Learns the points to be considered during sensory analysis. 4) Learns panel room and its properties. 5) Gains knowledge of tissue analysis.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	Analysis methods, sensory panel methods, taste, flavor, aroma development studies and statistical evaluation of the results applied in order to measure the sensory properties of food (taste, texture, aroma, appearance) are taught.
COURSE CONTENTS	WEEK TOPICS 1st Week İmportance of originality in food and beverage sector, special products, requirements 2nd Week Studies to obtain various specialties, food quality characteristics 3rd Week Sensory evaluation, definitions, importance, aims of use in food industry and food and beverage businesses 4th Week Sensory evaluation panel room, product and panel controls, panelist selection 5th Week Scales used in sensory evaluation, creation of flavor profile diagrams 6th Week Tissue profile analysis, using sensory tests in consumer preference studies 7th Week An example of sensory evaluation program in food and beverage businesses 8th Week Midterm 9th Week Practice: Determination of sensory thresholds of panelists for basic tastes 10th Week Application: Basic ingredients of bakery products, various spices and auxiliaries recognition 11th Week Application: Preparation of application and sensory analysis report on the feature of the product to be developed, preparation of the experimental design for the next week 12th Week Application: Application and sensory analysis report of the product to be developed, preparation of trial design for next week 13th Week Application: Developing the application and sensory analysis report on the property of the product to be developed 14th Week General evaluation 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Altuğ, T. & Elmacı, Y. (2005). Gıdalarda Duyusal Değerlendirme. Meta Basım Matbaacılık. 2. Durlu-Özkaya, F., Çoşansu, S. & Ayhan, K. (2013). Her Yönüyle Gıda. Sidas Yayıncılık, İzmir.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 0 0 0 Individual or group work 14 5 70 Preparation for Final exam 1 25 25 Course hours 14 3 42 Preparation for Midterm exam 1 20 20 Laboratory (including preparation) 0 0 0 Final exam 1 1 1 Homework 0 0 0 Total Workload 159 Total Workload / 30 5,3 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No