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.