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Prerequisites
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Dr. Emin Burçin ÖZVURAL
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Instructors
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Assistants
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Resources
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R1. Altuğ Onoğur, T., Elmacı, Y. (2015). Gıdalarda Duyusal Değerlendirme, 2. Baskı, Sidas Medya, İzmir.
R2. Lawless, H. T., Heymann, H. (2010). Sensory Evaluation of Food- Principles and Practices, Springer, New York, NY.
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Supplementary Book
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SR1. Stone, H., Sidel, J. L. (2004). Sensory Evaluation Practices, Third Edition, Academic Press, Redwood City, CA.
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Goals
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To give information about the importance of sensory analysis in determining food quality, sensory analysis methods and evaluation of analysis results.
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Content
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The importance of sensory analysis in food quality control, its historical development, the structure of sensory organs and their role in perception, sensory analysis environment, panelist selection, panelist training, tests used in sensory analysis, sensory analysis applications.
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