Master of Arts in Gastronomy non-thesis | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
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 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. |
The students who have succeeded in this course;
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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 |
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 |
Learning Outcomes |
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Program Outcomes |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution |
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 |
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 |