GMÜ638 - FOOD ANALYSES I
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| FOOD ANALYSES I | GMÜ638 | Any Semester/Year | 2 | 2 | 3 | 7 |
| Prequisites | ||||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Question and Answer Observation Preparing and/or Presenting Reports Experiment Problem Solving | |||||
| Instructor (s) | Department academic staff | |||||
| Course objective | To get knowledge about sensory quality characteristics, sensory evaluation of foods, and a statistical-chemometric methods | |||||
| Learning outcomes |
| |||||
| Course Content | Food quality and sensory quality characteristics, sensory evaluation laboratory, product and panel controls, the selection and training of panelists, sensory analysis methods, basic statistical methods, advanced statistical methods (Principal Component [PCA], and Hierarchical Cluster [HCA] analysis), data analysis with SPSS | |||||
| References | Gıdalarda Duyusal Değerlendirme (T. Altuğ, Y. Elmacı). Sensory Evaluation Techniques (M. Meilgaard et al.). The Sensory Evaluation of Dairy Products (S. Clark et al.). Statistical methods in Food Science (J. Bower). | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Introduction to sensory evaluation |
| Week 2 | Food Quality and sensory quality characteristics |
| Week 3 | Panel rooms, and sample preparation |
| Week 4 | Selection and training of panelist |
| Week 5 | Sensory analysis methods |
| Week 6 | Sensory analysis methods |
| Week 7 | Sensory evaluation scoring |
| Week 8 | Midterm exam |
| Week 9 | Sensory analysis applications |
| Week 10 | Introduction to statistic |
| Week 11 | Basic statistical methods |
| Week 12 | Advanced statistical methods |
| Week 13 | SPSS applications |
| Week 14 | Minitab applications |
| Week 15 | Preparation for final exam |
| Week 16 | FINAL EXAM |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 10 | 0 |
| Laboratory | 0 | 0 |
| Application | 14 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 2 | 10 |
| Presentation | 2 | 10 |
| Project | 0 | 0 |
| Seminar | 2 | 10 |
| Midterms | 1 | 30 |
| Final exam | 1 | 40 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 0 | 60 |
| Percentage of final exam contributing grade succes | 0 | 40 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 3 | 42 |
| Laboratory | 0 | 0 | 0 |
| Application | 14 | 1 | 14 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 8 | 3 | 24 |
| Presentation / Seminar Preparation | 4 | 20 | 80 |
| Project | 0 | 0 | 0 |
| Homework assignment | 2 | 8 | 16 |
| Midterms (Study duration) | 1 | 12 | 12 |
| Final Exam (Study duration) | 1 | 22 | 22 |
| Total Workload | 44 | 69 | 210 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. The graduates have acquired extensive and profound knowledge from the scientific work being carried out in their field. They are able to evaluate data critically and to draw conclusions from it. | X | ||||
| 2. The graduates have understanding of applicable techniques and methods and their limits. | X | ||||
| 3. They are aware of new developments in their field and familiarise themselves with new tasks systematically and without taking too long. | X | ||||
| 4. The graduates are able to formulate engineering problems and find solutions which require very considerable competence as far as methods are concerned. | X | ||||
| 5. The graduates are able to develop new and/or original idea and methods and apply innovative methods in solving the products or processes design problems. | X | ||||
| 6. The graduates have ability to use their powers of judgment as engineers in order to work with complex and possibly incomplete information, to recognise discrepancies and to deal with them. | X | ||||
| 7. The graduates are able to understand the impact of engineering solutions in an environmental and societal context. | X | ||||
| 8. - The graduates have ability to design and implement the analytical modelling and experimental research, and deal with complexity and evaluate data critically. | X | ||||
| 9. The graduates have ability to understand professional, social and ethical responsibility and to act responsibly in the collection, integration, analysis, interpretation and communication of data. | X | ||||
| 10. The graduates have made a contribution through the written or oral presentation of original research results in the national and international scholarly community. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest