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Course Description Course Name : Sensory Evaluation Techniques and Panelist Training Course Code : GM-679 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. TURGUT CABAROĞLU Learning Outcomes of the Course : Has the ability to provide suitable tasting room for sensory analysis Knows how to select and train panelists Uses advanced sensory analysis techniques to evaluate food quality Has respect for professional ethics Has the ability to interpret the results of a sensory analysis Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The aim of this course is to teach advanced sensory analysis techniques (descriptive) used in food quality evaluation and also to give information about the procedure of selection, training and monitoring of panelists. Course Contents : Design of standard tasting room, selection, training and monitoring of panelists, measurement of sensitivity for tastes and special odors, advanced sensory analysis techniques, descriptive analysis; texture profile method, flavor profile method, aroma profile method, consumer tests, reporting results, application for different foods. Language of Instruction : Turkish Work Place : Classroom and sensory lab   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction of sensory analyses Reading the lecture notes Lecture 2 General guidancefor the design of testing rooms Reading the lecture notes Lecture 3 Selection, training and monitoring of panelists Reading the lecture notes Lecture, practice 4 Color, appearance and texture measurement Reading the lecture notes, working in the lab Lecture, practice 5 Sensitivity and dscrimination tests for taste Reading the lecture notes, working in the lab Lecture, practice 6 Method of smelling with nose and retro-nasal path Reading the lecture notes, working in the lab Lecture, practice 7 Mid-term exam Review for the exam Written exam 8 Detection and discrimination for special odorant Reading the lecture notes, working in the lab Lecture, practice 9 Ranking/Rating tests for intensity Reading the lecture notes, working in the lab Lecture, practice 10 Advanced sensory analysis methods: Descriptive techniques Reading the lecture notes Lecture 11 The flavor profile method Reading the lecture notes Lecture 12 The aroma profile method Reading the lecture notes Lecture 13 Texture profile method Reading the lecture notes Lecture 14 Consumer tests, tasting form samples Reading the lecture notes Lecture 15 Guidelines for reporting results Reading the lecture notes Lecture 16/17 Final exam Review for the exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Harry T. Lawless ve Hildegarde Heymann, 2005, Sensory Evaluation of Food Principles and Practices. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 2 50 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 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 4 2 Examine and improve the social relationships and the norms; act to change them if necessary 1 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 2 4 Use advanced information and communication technologies along with the required level of computer software knowledge 1 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 5 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 3 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 4 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 4 9 Carry out work reqiring expertise in the food engineering field independently 5 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 2 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 3 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 2 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 3 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 4 * 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 3 42     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 2 16 32     Mid-term Exams (Written, Oral, etc.) 1 15 15     Final Exam 1 15 15 Total Workload: 146 Total Workload / 25 (h): 5.84 ECTS Credit: 6