ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Master of Arts in Gastronomy with thesis | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
General course introduction information
| Course Code: | GST502 | ||||||||
| Course Name: | Sensory Analysis | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | |||||||||
| Course Coordinator : | Ar.Gör. MÜGE KAYA | ||||||||
| Course Lecturer(s): |
Assoc. Prof. İLKAY GÖK |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The course aims to provide a unique opportunity to compare chemical senses with an educated panel. The students will identify how we taste and the roles of smell, taste, feel, sight and sound. By the help of this course students will achieve in the field of assessing the quality and taste of basic ingredients. |
| Course Content: | • To recognize specific properties of each food item. • To underline and compare good quality food products with others. • To identify and discuss the science and artistic background of food production. • To have a knowledge about taste, smell, feel, sight and sound of food items. • To recognize food tasting techniques. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | • Discuss Course Outline, Instructor to verify completion | Review the Syllabus Homework: assigned reading for next class session |
| 2) | • Grains | Homework: assigned reading for next class session |
| 3) | • Tasting of foods | Homework: assigned reading for next class session |
| 4) | • Tasting of foods | Homework: assigned reading for next class session |
| 5) | • Smelling of foods | Homework: assigned reading for next class session |
| 6) | Discussion and tasting | Homework: assigned reading for next class session |
| 7) | • Olive Oil | Homework: assigned reading for next class session |
| 8) | • Midterm Exam | Analyze midterm exam questions |
| 9) | • Herbs and Spices | Homework: assigned reading for next class session |
| 10) | • Coffee | Homework: assigned reading for next class session |
| 11) | • Tea | Homework: assigned reading for next class session |
| 12) | • Chocolate | Homework: assigned reading for next class session |
| 13) | • Tahini | Homework: assigned reading for next class session |
| 14) | • Chocolate | Homework: assigned reading for next class session |
Sources
| Course Notes / Textbooks: | |
| References: | (Kurum, ders kitabının sınıfta kullanımını, çeşitli materyallerde uygulanan eğitim metodolojisi ve stratejisinin bir parçası olarak kabul etmektedir. Ders kitabı müfredatın bir parçasıdır ve sınıfta etkili bir şekilde öğrenciye ulaşmak için kullanılır. Her öğrencinin, ders kitabını edinmesi ve kullanması beklenmektedir.) Tadım: Ketçaptan Havyara En İyisi Lang ©1986 | Crown Yayıncılar A.Ş. | Basım Tarihi: 1986 Aranacak ISBN numarası: 0517561808 • McWilliams, M. (2012). Deneysel Gıdalar: Laboratuvar El Kitabı. Prentice Salonu: Amerika Birleşik Devletleri • Cheney, D. (2006). Tadım Kulübü. DK YETIŞKIN: ABD • Onoğur T. A., Elmacı Y. (2015). Gıdalarda Duyusal Değerlendirme. Sıdaş Yayıncılık: TÜRKİYE |
Course-Program Learning Outcome Relationship
| Learning Outcomes |
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| Program Outcomes |
| 1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data. |
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data. | 5 |
Learning Activity and Teaching Methods
Assessment & Grading Methods and Criteria
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Application | 1 | % 10 |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 2 | 3 | 6 |
| Application | 1 | 2 | 2 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 12 | ||