Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GMS017

Course Name:

Food Formulations and Sensory Analysis

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. ÇAĞLA ÖZER

Course Lecturer(s):

Dr. Öğr. Üy. ÇAĞLA ÖZER

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of the course is to teach the student sensory analysis methods, evaluation of analysis results and developments in this subject.

Course Content:

The principles of sensory analysis include the structure of the sensory organs and their roles in perception, the features that the panelists and panels should have, the selection and training of the panelists, the selection of sensory analysis methods and their application in different foods. Sensory evaluation panel room, product and panel controls, panelist selection, scales used in sensory evaluation, creation of flavor profile diagrams.

Learning Outcomes

The students who have succeeded in this course;
1) Students acquire the necessary knowledge to perform sensory analysis.
2) Obtains information about the selection and training of panelists who will work in sensory analysis.
3) Gains the ability to provide appropriate sensory panel conditions for sensory analysis.
4) Learns about the use of sensory analysis in determining consumer preferences.
5) Gains experience in designing experiments and preparing samples for sensory analysis.
6) Gains experience in presenting and interpreting the results obtained as a result of sensory analysis.
7) Gains the ability to develop new products.

Course Flow Plan

Week	Subject	Related Preparation
1)	Quality characteristics of foods, Definition and historical development of sensory analysis, Structure of sense organs and their role in perception
2)	Sensory analysis laboratory, product and panelist control, Panelist selection in sensory analysis, panelist training and performance evaluation, Determination of threshold value
3)	Sensory analysis methods: Difference tests
4)	Sensory analysis methods: Taste tests
5)	Sensory analysis methods: Flavor profile analysis
6)	Sensory analysis methods: Tissue profile analysis
7)	Use of sensory tests in consumer choice studies
8)	MIDTERM
9)	Consumer field testing and survey design
10)	Quality control and sensory shelf life (stability) tests
11)	Student presentations
12)	Student presentations
13)	Student presentations
14)	Student presentations

Sources

Course Notes / Textbooks:

Ders notları

References:

Altuğ, T. Ova, G. Demirağ, K. Kurtcan, Ü. (1995). Gıda kalite kontrolü. İzmir: E.Ü. Müh. Fak.
Altuğ, T. ve Elmacı, Y. 2005. Gıdalarda duyusal değerlendirme. SİDAS
Fellow P. 2009. Food Processing Technology: Principles and Practice, 3. Ed., Woodhead, Cambridge
McGee H. 2004. On Food and Coking: The Science and Lore of the Kitchen, Scribner, New York.
Sensory Evaluation of Food Principles and Practices, Harry T. Lawless ve Hildegarde Heymann, 2005

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	1
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	2
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	2
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	2
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	3
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	2
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	2
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	2
17)	Prepares meals of Turkish and different country cuisines.	2
18)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Midterms	1	40			40
Final	1	60			60
Total Workload					100