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Catalog Data :
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GID 314
Sensory Analysis (3-0) 3
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Basic information on sensorial perceptions, factors
effecting evaluation of panelists, a variety of methods and test designs
applied to evaluate sensory properties of foods, evaluation of sensory data, and a sensory
project performed as a team.
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Prerequisites:
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None
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Language:
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Turkish
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Textbook:
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Meillgard, M.C., Civille, G.V., and B.T. Carr.
1999. Sensory Evaluation Technique, 3rd
Edition, CRC Press, Boca Raton, FL.
Lecture materials.
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Reference
Books:
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Munoz, A.M., Civille, G.V., and B.T. Carr.
1992. Sensory Evaluation in Quality
Control. Van Nostrand Reinhold, New York, NY.
Piggott, J.R. 1996. Sensory Analysis of
Foods. Elsevier Applied Sci.
London.Larmond, E. 1987.Laboratory Methods for Sensory Evaluation of Food.
Pub.1637. Agriculture Canada, Research Branch, Canada.
Jellinek, G. 1985. Sensory evaluation
of Food; Theory and Practice. Ellis Horwood Ltd., Chichester, England.
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Course
Objectives :
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Educate students to demonstrate extensive knowledge
on the sensory principles and techniques; develop an ability to design
sensory tests in the food quality control system in the industry; demonstrate
an ability to prepare a sensory evaluation report; gain experience experience
on responsibility of participating a team.
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Topics :
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week
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Introduction to
sensory analysis
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1
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Sensory properties
and perception
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1
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Sensory test media
and sensory control (orientation to laboratory)
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1
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Determination of
sensory evaluations and factors effecting the evaluation
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1
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Difference tests
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1
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Attribute
difference tests (Lab Experiment 1: Triangle test)
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1
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Threshold
determination tests (Lab Experiment 2: Taste threshold test)
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1
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Selection and
training of panelists (Lab Experiment 3: Aroma test)
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1
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Descriptive
analysis techniques (Lab Experiment 4: Flavor profile)
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1
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Consumer tests
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1
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Basic statistical
methods
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1
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Statistical
analysis of data
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1
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Statistical
experimental designs
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1
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Design of sensory
evaluation programs in the industry - Team projects
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1
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Class Schedule
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Classes are held in one session per week; 3 class
hours in one session including 5 laboratory tests (1 hr each) and project
implementations (2 hrs)
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Contribution
of course to meeting the professional component: This course contributes to
the technical elective requirement of departmental topics with special
emphasis on sensory analysis techniques.
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Relation of course to program objectives:
Strategies and Actions
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Student Learning Outcomes
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ABET Criterion 3 (a-k) & FdE (l)
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Program
Objectives
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Assessment
Methods / Metrics
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A textbook is assigned to students in the beginning of the semester.
Lectures are based on syllabus.
Lecture material is provided.
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Demonstrate a basic knowledge of sensory principles and techniques.
Apply basic knowledge to design sensory tests into a quality control
system in a food company.
Demonstrate an understanding of how sensory properties of foods change
according to the cultural differences.
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a, c, h, j, k
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1,
3
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Instruments
G,
J
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Four sensory panels are performed to prepare students to a panel environment
and sensory methods; students present a lab report for each.
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Students will take new information and integrate with previous
knowledge.
Students will demonstrate an ability to write a sensory report.
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a, g, h
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1,
2
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Instruments
G,
M
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Examples of problems are given from the industry
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Demonstrate an awareness of how and what is learned in the classroom
applies to industry.
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e, h
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3
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Instruments
G
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Students are randomly formed in groups of 2 to 3 in the beginning of
semester and they are asked to present a summary of selected parts of
articles after reading or answer questions given during lecture hours.
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Scale down information to what is important.
Articulate ideas clearly and concisely.
Cooperate with others.
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d, e, g, i
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2, 4
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Instruments
G
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Educate students to
demonstrate extensive knowledge on the sensory principles and techniques;
develop an ability to design sensory tests in the food quality control system
Groups are assigned to develop a
sensory project using their own scenarios and perform the project in sensory
lab. Teams also present a written report, which is evaluated by the
instructor at the end of the semester.
Team members evaluate accountability of each other.
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Demonstrate ability to create a problem.
Apply principles and generalization already learned to new problems.
Assess each others’ performance critically and accurately.
Demonstrate ability to take a leadership role in support of team’s
goals.
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a, b, c, d, e, f, g, h, i, j, k
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2,
3, 4
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Instruments
G,
L, O, P
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Typical Evaluation:
Sensory Project: 20%
Lab reports: 10%
Midterm examinations: 30%
Final examination: 40%
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Prepared By : Prof. Dr. Dilek
Boyacıoğlu
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Date : February 9, 2001
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