GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
CHARACTERISTICS AND TASTE PHYSIOLOGY OF CUİSİNE PRODUCTS/2950023
Course Title: CHARACTERISTICS AND TASTE PHYSIOLOGY OF CUİSİNE PRODUCTS
Credits 3 ECTS 7.5
Semester 2 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Assoc. Prof. Saime Küçükkömürler
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/saimek
 -- EMAIL(S) OF LECTURER(S)
  saimek@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Physiology of Taste
Taste varieties
Characteristics of taste
Evaluation of Taste
Taste preferences
Factors affecting the taste profile
Taste preference by age
Taste preference by gender
Other factors affecting the taste profile
Other factors affecting the taste profile
 -- MODE OF DELIVERY
  The mode of delivery of this course is face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Investigation of the factors affecting the taste mechanism -Sour taste, and evaluation. -Bitter taste, and evaluate (Scoville Scale).
2. Week  Sweet taste, and evaluation.
3. Week  Sour taste, and evaluation.
4. Week  Bitter taste, and evaluate (Scoville Scale).
5. Week  Salty taste, and evaluate.
6. Week  Umami taste, and evaluate.
7. Week  Midterm
8. Week  Sensory, the importance of methods and historical process.
9. Week  Basic principles of assessment sensory.
10. Week  Phenolic compounds
11. Week  Flavonoids
12. Week  Antioxidants
13. Week  Organic acids
14. Week  Investigation of other factors affecting the taste preferences
15. Week  Investigation of other factors affecting the taste preferences
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  F.Chartier. Taste Buds and Molecules: The Art and Science of Food, Wine, and FlavorHardcover – February 28, 2012 Houghton Mifflin Harcourt; 1 edition (February 3, 2012) ISBN-10: 1118141849.ISBN-13: 978-1118141847. R.F.Brancato. Food Choices : The Ultimate Teen Guide.Part of the It Happened to Me series Publisher: Scarecrow Press.Publicatio. Date: 19/03/2010.ISBN: 978081086109 S.Robert. Understanding Food and Digestion. Publisher:Rosen Central.Publication Date:2010-01-01.ISBN-10:1435896947.ISBN-13:9781435896949. H.T.Lawless.,H.Hildegarde. Sensory Evaluation of Food. Principles and Practices. Food Science & Nutrition. Food Science Text Series.2010.Hildegarde ISBN 978-1-4419-6488-5. H.Stone.,J.L.Sidel. Sensory Evaluation Practices: Food and Science Technology Series.(Third Edition)Springer Science & Business Media - 2010 -ISBN: 978-0-12-672690-9
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture,Demonstration,Resarch
 -- WORK PLACEMENT(S)
  None
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
10
 Assignment
2
50
 Exercises
1
20
 Projects
0
0
 Practice
2
20
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
3
42
 Practising Hours of Course Per Week
3
0
 Reading
4
10
40
 Searching in Internet and Library
2
10
20
 Designing and Applying Materials
1
8
8
 Preparing Reports
2
10
20
 Preparing Presentation
2
10
20
 Presentation
2
10
20
 Mid-Term and Studying for Mid-Term
1
8
8
 Final and Studying for Final
1
10
10
 Other
0
 TOTAL WORKLOAD: 
188
 TOTAL WORKLOAD / 25: 
7.52
 ECTS: 
7.5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Has comprehensive, systematic and expert knowledge about the concepts, theories, principles, phenomena and paradigms in the field of Gastronomy and Culinary Arts and related disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition etc.) in order to think and research originallyX
2He has advanced knowledge about general and general research methods in the field of Gastronomy and Culinary Arts.X
3He has knowledge about the new product development process in the field of Gastronomy and Culinary Arts and the trademark registration and marketing of the developed products.X
4Has knowledge of national and international cuisine at the level of expertise.X
5Gastronomy and Culinary Arts combines information, theories, models, and information in close disciplines with the field.X
6Theories, models, etc. in the field of gastronomy and culinary arts and in close disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition, Statistics etc.). use and develop while conducting research or designing service processes.X
7It analyzes the scientific knowledge, theories, methods and models in the fields of gastronomy and culinary arts and in close disciplines (tourism, sociology, psychology, anthropology, business, food, nutrition etc.) with a critical approach by analyzing and synthesizing the models and solves the problems by combining information from different fields.X
8Design and conduct original research using appropriate research methods in relation to issues and problems related to the field of gastronomy and culinary arts, presenting the results in a clear and understandable way.X
9It effectively performs the functions of planning, organizing, coordinating, directing and controlling related to the field of Gastronomy and Culinary Arts.X
10Develops suggestions by analyzing the legislation related to the field of Gastronomy and Culinary Arts.X
11Gastronomy and Culinary Arts make abstract and theoretical conclusions from the applications.X
12It identifies, systematically and creatively resolves complex problems and develops alternative decisions about service organizations or service delivery processes in the field of gastronomy and culinary arts.X
13It works independently and effectively with others.X
14Complex, unpredictable and new strategic approaches to the field of gastronomy and culinary arts are needed to manage or transform the service processes and businesses that need to be original and autonomous in the resolution of problems.X
15Can self-criticize, manages self and time.X
16It works as a team and project member, takes responsibility and directs the project, improves the professional knowledge and skills of people who work with them, evaluates their performance fairly and develops new methods to improve performance.X
17It updates and improves the knowledge, skills and competences related to the field of Gastronomy and Culinary Arts with the awareness of lifelong learning, under the supervision of an academic advisor, he conducts scientific studies on the field of Gastronomy and Culinary Arts.X
18A foreign language communicates at least in writing and verbally at the European Language Portfolio B2 General Level.X
19It communicates effectively and performs group work, recognizes and distinguishes different cultures, and communicates with these cultures.X
20Responsibility for Gastronomy and Culinary Arts is fulfilled within the framework of ethical principles and legal regulations, taking into account human health, social and natural environment when performing work, observing fundamental rights and freedoms, being sensitive to differences between people and cultures, tolerance and respect.X