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| BTBL7171 | Sensory evaluation practices in foods | 3+0+0 | ECTS:7.5 | | Year / Semester | Fall Semester | | Level of Course | Third Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face, Practical | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | -- | | Co-Lecturer | Prof. Dr. Hikmet Karaçam, Öğr. Gör. Dr. Bekir Tufan | | Language of instruction | | | Professional practise ( internship ) | None | | | | The aim of the course: | | The purpose of this course is to educate postgraduate students who will carry out research on seafood processing technology on methods of seafood sensory analysis prior to their future scientific studies relating to quality control and seafood market research. |
| Programme Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | PO - 1 : | Do experimental design and sampling for sensory analysis, and carry out sensory analytical techniques | 1,2,3,4,5,6 | | | PO - 2 : | Carry out consumer acceptance tests for seafood market research | 1,2,3,4,5,6 | | | PO - 3 : | Select and train panellists for sensory evaluation methods | 1,2,3,4,5,6 | | | PO - 4 : | Supervise seafood processing sector for sensory analysis issues and if necessary give service to companies on this matter | 1,2,3,4,5,6 | | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), PO : Learning Outcome | | |
| Introduction to sensory evaluation, The Organization and Operation of a Sensory Evaluation Program, Measurement; Components of Measurement, Selected Measurement Techniques, Test Strategy and the Design of Experiments, Discrimination Testing, Descriptive Analysis, Affective Testing, Special Problems, Education and the Sensory Professional. Panellist and Panel Performance: A Multivariate Experience, Consumer Segmentation Techniques, Risk Assessment in Sensory and Consumer Science, Sensory applications in food product design and development. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Introduction to sensory evaluation, | | | Week 2 | The Organization and Operation of a Sensory Evaluation Program, | | | Week 3 | Measurement; Components of Measurement, | | | Week 4 | Selected Measurement Techniques, | | | Week 5 | Test Strategy and the Design of Experiments, | | | Week 6 | Discrimination Testing | | | Week 7 | Descriptive Analysis | | | Week 8 | Midterm exam | | | Week 9 | Affective Testing | | | Week 10 | Special Problems | | | Week 11 | Education and the Sensory Professional | | | Week 12 | Panellist and Panel Performance: A Multivariate Experience Consumer | | | Week 13 | Segmentation Techniques | | | Week 14 | Risk Assessment in Sensory and Consumer Science | | | Week 15 | Sensory applications in food product design and development. | | | Week 16 | Final Ezam | | | |
| 1 | H. Stone and J.L. Sidel. 2004. Sensory Evaluation Practices. Elsevier, 394 sayfa | | | |
| 1 | Buckley, J.T. 1991. Laboratory Methods for sensory evaluation of food. Minister of Supply and Services of Canada. 104 sayfa. | | | 2 | J.-F. Meullenet, R. Xiong, and C.J. Findlay. 2007. Multivariate and Probabilistic Analyses of Sensory Science Problems. IFT Press, Blackwell Publishing. 248 sayfa. | | | 3 | H.R. Moskowitz, J.H. Beckley, A.V.A. Resurreccion. 2006. Sensory and Consumer Research in Food Product Design and Development. IFT Press, Blackwell publishing. 369 sayfa. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 14/11/16 | 2 | 30 | | Practice | 10 | 23/11/16 | 4 | 20 | | End-of-term exam | 16 | 12/01/2017 | 2 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 5 | 2 | 10 | | Arasınav için hazırlık | 5 | 1 | 5 | | Arasınav | 2 | 1 | 2 | | Uygulama | 2 | 5 | 10 | | Ödev | 5 | 3 | 15 | | Dönem sonu sınavı için hazırlık | 5 | 1 | 5 | | Dönem sonu sınavı | 2 | 1 | 2 | | Total work load | | | 77 |
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