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Course Description Course Name : Sensory Evaluation Technique Course Code : GM 468 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. TURGUT CABAROĞLU Learning Outcomes of the Course : Knows the importance of the sensory analysis in evaluation of food quality and is knowledgeable about where, how and with whom it will should be done. Uses the sensory analysis techniques efficiently. Determines the sensory properties of food by using their senses , makes the measurement and evaluation using the most suitable sensory analysis methods, and does the most appropriate solution to a problem. Can use sensory techniques in the process from raw material to final product in the food industry. Has the ability to recognize a sensory problem, design sensory analysis, interpret the results of measurement. Shows respect to ethical values. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give information to student about sensory perception, sensory evaluation and using this in food sector, selection of panelist, sensory testing techniques, determination of sensory quality of food via sensory evaluation, and analysis of the results. Course Contents : Sensory perception, sensory evaluation and using this in food sector, selection of panelist, testing techniques and determination of sensory quality of food and evaluation of sensory evaluation. Language of Instruction : Turkish Work Place : Lecture hall of Food Engineering Department and Biotechnology Laboratory   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Food Quality and sensory quality characteristics Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 2 Sensory perceptions and detection mechanisms Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 3 Sensory evaluation , history , importance and uses in industry Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 4 Sensory analysis laboratory , product and panel controls Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 5 Sensory analysis panellist selection, training and size of the panel . Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 6 Difference tests : benchmarking , double - trio , triangle , sorting, rating. Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 7 Difference tests : the triangle, rankıng Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 8 Midterm Text Book Written exam 9 Difference tests : scoring Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 10 Sensory scales used in the analysis Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 11 Flavor Profile Analysis Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 12 Texture profile analysis Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 13 Consumer preference studies, the use of sensory tests Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 14 Implement a program of sensory evaluation in food industry : Identification of parameters Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 15 Implement a program of sensory evaluation in food industry : Identification of resources Text Book Lecture, discussion, standard classrooms technologies, computers movies, projector 16/17 Final Exam Text Book written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Altuğ, T., elmacı, Y. 2005. Gıdalarda Duyusal Değerlendirme, Meta Basım, İzmir.  Watts B.M., yımaki,G.L., Jeffery, l.E., elias L.G., 1989. Basic sensory methods for Food Evaluation. International Development Research centre, Canada.  Buffin. J-C., 2002. Votre talent de la degustation, Oenoplurimedia, France, 239s. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 1 2 Improve a process-based system using the methods of measurement and evaluation 1 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 1 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 7 Selects and uses modern technical systems in food engineering and technology applications 0 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 4 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 3 10 Complies with teamwork 3 11 Analytically and critically evaluates the learned information. 5 12 Knows the necessity of lifelong learning. 1 13 Communicates effectively and healthily in the relevant field and uses communication technologies 1 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 0 17 Knows the legislation and management systems related to foods 3 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 2 6 12     Mid-term Exams (Written, Oral, etc.) 1 8 8     Final Exam 1 10 10 Total Workload: 72 Total Workload / 25 (h): 2.88 ECTS Credit: 3