General Information about the Course

Course Code:	GMS704
Course Title:	Food Formulations and Sensory Analysis
Course Semester:	8. Semester / Spring
Course Credits:	Theoretical Practical Credit ECTS 1 3 3 5
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Alan İçi Seçmeli
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Assist. Prof. Heysem Suat BATU
Course Assistants:

Purpose and content of the course

Course Objectives:	The aim of this course is to provide students with information about the production and sensory evaluation of special foods.
Course Objective:	To introduce food formulation methods. To be able to design new food products.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) Discrimination Description Explanation

Skills (Describe as Cognitive and/or Practical Skills.)

1) Inference Confirmation Trial Application

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) Process knowledge Analysis and reporting Implementation Reasoning

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Introduction to Food Formulations and Sensory Analysis
2)	What is Sensory Evaluation?
3)	Sensory Evaluation Laboratory, Product and Panel Controls
4)	Product Controls
5)	Panelist Selection in Sensory Evaluation
6)	Types of Sensory Tests
7)	Scales and Flavor Profile Analysis
8)	Midterm exam
9)	Texture Profile Analysis
10)	Use of Sensory Tests in Consumer Choice Studies
11)	Practise in Food Businesses
12)	Food Formulations
13)	Practise: Single Sample Evaluation and Difference Tests
14)	Practise: Identification Assessment
15)	Practise: Flavor and Texture Profile Analysis
16)	Final Exam
References: Dijksterhuis, G. B., & Piggott, J. R. (2000). Dynamic methods of sensory analysis. Trends in Food Science & Technology, 11(8), 284-290. Iannario, M., Manisera, M., Piccolo, D., & Zuccolotto, P. (2012). Sensory analysis in the food industry as a tool for marketing decisions. Advances in Data Analysis and classification, 6, 303-321. Zubkov, V. A., & Lin. (1988). Applied sensory analysis of foods (Vol. 1). H. Moskowitz (Ed.). Boca Raton, FL: CRC press. Watts, B. M., Ylimaki, G. L., Jeffery, L. E., & Elias, L. G. (1989). Basic sensory methods for food evaluation. IDRC, Ottawa, ON, CA. Jellinek, G. (1985). Sensory evaluation of food. Theory and practice (p. 429pp).

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	14
Laboratory
Application	14	42
Practice Exam	1	8
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)	2	10
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	35
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	14	70
GENERAL EXAM (Final)	1	8
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		188
ECTS (30 saat = 1 AKTS )		6