Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
6GMS318FOOD FORMULATIONS AND SENSORY ANALYSIS (OPTİONAL)2+1+02520.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course This course aims to provide students with theoretical and practical knowledge on the historical development of sensory evaluation, its fundamental concepts, and the scientific assessment of sensory properties of food products. Within the scope of the course, students are expected to develop competencies in recognizing sensory perceptions such as sight, taste, aroma, and texture, as well as in panelist selection and the application of sensory evaluation tests.
Course Content This course covers the history and applications of sensory evaluation, fundamental concepts in sensory analysis, texture and sensory properties, panelist selection and panel environment organization, visual–color evaluation, basic taste and odor identification tests, intensity ranking tests, and practical sensory evaluation applications. Throughout the course, students will gain hands-on experience by participating in sensory panels and will prepare a panel evaluation report.
Course Methods and Techniques The course will be conducted both theoretically and practically. Delivered face-to-face over 16 weeks, the course will be taught using materials prepared by the instructor along with relevant professional definitions.
Prerequisites and co-requisities None
Course Coordinator Asist Prof.Dr. Betul Karslioglu betul.kokay@hku.edu.tr
Name of Lecturers Asist Prof.Dr. Betul Karslioglu betul.kokay@hku.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources .
Course Notes Meilgard, M., Civille, G.V., Carr, B.T. 2006. Sensory Evaluation Techniques, 4th Ed., CRC Press LLC (Ders Kitabı)
Altuğ, T., Elmacı, Y. 2005. Gıdalarda Duyusal Değerlendirme, Meta Basım Matbaacılık.

Course Category
Engineering %50
Field %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 50
Final examination 1 % 50
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 16 3 48
Hours for off-the-c.r.stud 16 3 48
Assignments 1 3 3
Presentation 1 3 3
Mid-terms 1 1 1
Practice 9 5 45
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 5 149

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 This document explains the fundamental concepts and principles of sensory analysis and its importance in evaluating food quality.
2 This describes the panelist selection, test environment, sample preparation, and presentation conditions in sensory analyses.
3 It evaluates the sensory properties of foods.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 . . .
2 Duyusal değerlendirme tarihi
3 Duyusal değerlendirme ve kullanımı
4 Duyusal analizde temel kavramlar
5 Duyusal analizde temel kavramlar
6 . .
7 . . .
8 . . .
9 .
10 . . .
11 . . .
12 . . .
13 . . .
14 Duyusal değerlendirme uygulama 1 ve 2
15 Duyusal panel katılımı
16 . . .
17 sınav

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
All 4
C1 4
C2 4
C3 4

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant