Academic Catalog


Course Code: 5730432
METU Credit (Theoretical-Laboratory hours/week): 3(3-0)
ECTS Credit: 5.0
Department: Food Engineering
Language of Instruction: English
Level of Study: Undergraduate
Course Coordinator: Assist.Prof.Dr UMUT YCEL
Offered Semester: Fall or Spring Semesters.
Prerequisite: Set 1: 5610303
The course set above should be completed before taking FDE432 SENSORY ANALYSIS.

Course Content

Sensory attributes of foods; appearance, odor, flavor and feel of different products and the mechanisms by which those attributes are perceived. Visual, olfactory, gustatory and tactile/kinesthetic senses. Psychophysical senses; scaling, measurement, analysis and interpretation according to product characteristics. Principles of taste and odor testing, physical methods of color and texture measurements. Training sensory panels, difference testing, threshold and dilution tests, ranking tests. Descriptive and rating methods, hedonic tests.