Ders Planı

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Assist. Prof. Dr. AYLA ÜNVER ALÇAY
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	The aim of the course is to teach the student sensory analysis methods, evaluation of analysis results and developments in this field.
Course Content	It includes the principles of sensory analysis, the structure of sensory organs and their roles in perception, the required characteristics of panelists and panel locations, panelist selection and training, 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 aim of the course

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

Course Content

It includes the principles of sensory analysis, the structure of sensory organs and their roles in perception, the required characteristics of panelists and panel locations, panelist selection and training, 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 student use this information for understanding the production methods of food production.
Food products, compounds and additives as some knowledge of the production, use of this information.
Food production and quality control laboratory to assess the results with information obtained.
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
Food product processing by following the advances of age can participate in R & D activities.
Food business, and laboratory workflow level of computer use in the computer system to follow.
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches
Food in general has adopted the moral and ethical values of professional
Learning and can apply what they learn in the field of food regardless of the display.
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.
Doing research on food technology and security solutions to identify and develop the data he obtained.
Food production and food security of information resources related to the use area.
Food Technology in the field of technical education by taking additional uses current techniques and tools.
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
In order to follow developments in the field of food effectively takes advantage of information technologies.
He/she determines the risks in a food business and takes precautions
He/she uses the basic laboratory devices used in the laboratory
He/she follows the production and keeps records
He/she plans for food hygiene training and measures of the effectiveness
Food production and safety line on the team works and works effectively
Using the basic knowledge of food is related to the field with a given task are executed independently.
He/she knows the need for lifelong learning and makes its requirements
He/she follows trainings related to the subject
Participates in training programs for professional development in the field of food
He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother
He/she follow food fairs, and professional developments in the field
He/she uses information technologies effectively and prepare presentations
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
He/she use visually, the effective use of written and oral communication.
He/she works several food areas of food legislation specified
He/she follows and implements the legislation related the food industry
He/she follows decumentation by critical control points and quaity assurance and takes precautions
He/she prepare food hyhiene education and operation it.

Weekly Course Subjects

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

Resources

1--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

ekin dinçel kasapoğlu course notes

CLASS 1

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Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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