Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS017 | ||||
Course Name: | Food Formulations and Sensory Analysis | ||||
Semester: | Spring | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Departmental Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Dr. Öğr. Üy. ÇAĞLA ÖZER | ||||
Course Lecturer(s): |
Dr. Öğr. Üy. ÇAĞLA ÖZER |
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Course Assistants: |
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. |
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. |
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 |
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 Learning Outcomes | 1 |
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6 |
7 |
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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. |
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 |
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 |
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 |