1 | The importance of originality in the food and beverage industry, special products, requirements |
2 | Studies to be carried out to obtain various specialties, food quality characteristics |
3 | Sensory evaluation, definitions, importance, purposes of use in the food industry and food and beverage businesses |
4 | Sensory evaluation panel room, product and panel controls, panelist selection |
5 | Scales used in sensory evaluation, creation of flavor profile diagrams |
6 | Texture profile analysis, use of sensory tests in consumer preference studies |
7 | Examination of sensory testing techniques |
8 | MIDTERM |
9 | APPLICATION; Determination of panelists' sensory thresholds for basic tastes |
10 | APPLICATION; Recognition study of basic ingredients, various spices and auxiliary ingredients for bakery products |
11 | APPLICATION; Application and sensory analysis regarding the feature of the product to be developed, creation of a report, creation of the next week's trial pattern |
12 | APPLICATION; Application and sensory analysis regarding the feature of the product to be developed, creation of a report, creation of the next week's trial pattern |
13 | APPLICATION; Application and sensory analysis regarding the feature of the product to be developed, creation of a report, creation of the next week's trial pattern |
14 | APPLICATION; Application and sensory analysis regarding the feature of the product to be developed, creation of a report, creation of the next week's trial pattern |