Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-403SENSORY ANALYSISCompulsory473
Level of Course Unit
First Cycle
Objectives of the Course
To train students who follow innovation, know the path to reach the correct information, create a pioneering and innovative staff to the Turkish food industry.
Name of Lecturer(s)
Ögr. Gör. Dr. Oksal Macar
Learning Outcomes
1To choose appropriate sensory analysis method
2To apply selected methods in different food
3Be able to analyze color, smell in food
4The ability to texture analysis in food
5Evaluate the analysis made
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Sensory properties of foods and how algı1an the items of food sensory testing methods (descriptive, distinctive, preference tests), introducing sensory measurements, factors affecting the sensory analysis of samples and test room preparation and control, sensory analysis to be used for subject selection and training. Sensory testing methods in laboratory applications and for application to be considered, trial designs, evaluate the results of sensory analysis.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1 Principles of sensory analysis
2Structure of sense organs and their roles of the perception
3 Structure of sense organs and their roles of the perception
4 Selection and training of panelist
5The selection of different methods of sensory analysis and the application of them in food
6 Prepare the appropriate forms and scoring
7 Determination of the threshold value
8 Mid-Term Exam
9 Determination of the threshold value
10 Texture analysis
11 Texture analysis
12 Accepted and choice methods of analysis
13 Accepted and choice methods of analysis
14 Descriptive analysis and the use of them in design of foods
15 Descriptive analysis and the use of them in design of foods
16 Final Exam
Recommended or Required Reading
Altuğ, T. ve Elmacı,Y. 2005. Gıdalarda Duyusal Değerlendirme
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Attending Lectures14228
Practice4312
Individual Study for Homework Problems3515
Individual Study for Mid term Examination11414
Individual Study for Final Examination11414
TOTAL WORKLOAD (hours)87
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 3      
LO2 3      
LO3 3      
LO4 3      
LO5 3      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr