Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KEMAL ŞEN (kemalsen@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to teach advanced sensory analysis techniques (descriptive) used in food quality evaluation and also to give information about the procedure of selection, training, and monitoring of panelists. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Has the ability to provide suitable tasting room for sensory analysis |
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-2 | Knows how to select and train panelists |
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-3 | Uses advanced sensory analysis techniques to evaluate food quality |
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-4 | Has the ability to interpret the results of a sensory analysis |
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Design of standard tasting room, selection, training, and monitoring of panelists, measurement of sensitivity for tastes and special odors, advanced sensory analysis techniques, descriptive analysis; texture profile method, flavor profile method, aroma profile method, consumer tests, reporting results, application for different foods. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction of sensory analyses | Lecturing |
| 2 | General guidancefor the design of testing rooms | Lecturing |
| 3 | Selection, training and monitoring of panelists | Lecturing, practice |
| 4 | Color, appearance and texture measurement | Lecturing, practice |
| 5 | Sensitivity and dscrimination tests for taste | Lecturing, practice |
| 6 | Method of smelling with nose and retro-nasal path | Lecturing, practice |
| 7 | Detection and discrimination for special odorant | Lecturing, practice |
| 8 | mid-term exam | |
| 9 | Ranking/Rating tests for intensity | Lecturing, practice |
| 10 | Advanced sensory analysis methods: Descriptive techniques | Lecturing |
| 11 | The flavor profile method | Lecturing |
| 12 | The aroma profile method | Lecturing |
| 13 | Texture profile method | Lecturing |
| 14 | Consumer tests, tasting form samples | Lecturing |
| 15 | Guidelines for reporting results | Lecturing |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 14 | 42 |
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 172 | ||