TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	Assistant Professor Nurten Beyter
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Can conduct an idea about sensory analysis in foods. 2) Analyze how to evaluate food sensually.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course introduces the analysis methods applied to measure the sensory properties of food (taste, texture, aroma, appearance), sensory panel methods, taste, flavor, aroma development efforts and statistical evaluation of analysis results.
COURSE CONTENTS	WEEK TOPICS 1st Week Principles of sensory analysis 2nd Week Principles of sensory analysis 3rd Week Structure of sensory organs and their roles in perception 4th Week Sensory qualities of foods 5th Week İntroduction to sensory testing methods of foodstuffs (descriptive, discriminative, preference tests) I 6th Week İntroduction of sensory testing methods of foodstuffs (descriptive, discriminative, preference tests) II 7th Week Factors affecting sensory measurements 8th Week Midterm 9th Week Preparation and control of samples and test rooms for sensory analysis 10th Week Preparation and control of samples and test rooms for sensory analysis 11th Week Selection and training of panelists for sensory analysis 12th Week Selection and training of panelists for sensory analysis 13th Week Determination of threshold value 14th Week Applications of sensory test methods in laboratory and considerations in practice 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Altuğ, T. & Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme. Sidas Yayıncılık, İzmir. 2. Yetim, H. & Kesmen, Z. (2009). Gıda Analizleri. Erciyes Üniversitesi, Ders Yayınları. 3. Altuğ Onogur, T. & Elmacı, Y. (2011). Gıda Kalite Sağlama. Sidas Yayıncılık, İzmir.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 10 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 2 2 Preparation for Quiz Individual or group work 14 10 140 Preparation for Final exam 1 40 40 Course hours 14 3 42 Preparation for Midterm exam 1 30 30 Laboratory (including preparation) Final exam 1 2 2 Homework 1 20 20 Presentation (including preperation) 1 3 3 Field Research 1 3 3 Article Presentation 1 3 3 Total Workload 285 Total Workload / 30 9,5 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No