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ENGINEERING FACULTY / FOOD ENGINEERING / GDM3007 - SENSORY EVALUATION
GENERAL INFORMATION ABOUT THE COURSE
Course Code
Semester
Course Type
Course Level
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Course Title
Theoretical
Practical
ECTS
Turkish Name of the Course
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Assistant Staff of the Course
E Mail
Course Objective
To give information about the principles, practices and the statistical analysis of sensory evaluation
Brief Content of the Course
Basic principles of sensory evaluation, human senses, sensory attributes of foods and the way we perceive them, sensory analysis methods, discrimination tests (paired comparison, duo-trio, triangle test, two out of five test), description tests (appearance, color, texture, flavor), attribute difference tests, consumer tests, sensory evaluation rooms and their design, preparation and serving the samples, selecting and training sensory panels, selection and application of sensory analysis methods, factors effecting the sensory evaluations, determining thresholds, statistical evaluation of sensory analyses.
Prerequisites
Course Objectives
Course Objectives
1
To be able to say the principles of sensory analysis
2
Ability to perform sensory analysis applications
3
Ability to analyze statistical evaluations of sensory analyses
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Course Category
Course Category
Percentage
Mathematics and Basic Sciences
Basic Vocational Courses