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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Sensory Analysis
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS469 - Sensory Analysis VII. SEMESTER 1 +1 4.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. DR. ESRA ZIVALI
Mode of Delivery Face to face and practice
Place of Delivery
Used Educational Platforms
Prerequisites There are no prerequisites and corequisites for this course.
Courses Recomended There is not
Recommended Resources 1- Sensory Evaluation of Food: Principles and Practices, Harry T.2- Sensory Evaluation Techniques, Morten C.
Work Placement No
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction to sensory analysis
Week - 2 Human senses in gastronomy
Week - 3 Factors affecting sensory measurements
Week - 4 Test methods
Week - 5 Selection of test method and standard
Week - 6 Experiment design
Week - 7 Experiment and analysis processes
Week - 8 Case studies and results
Week - 9 Similarity, Equivalence Testing, and Discrimination Theory
Week - 10 Texture Evaluation
Week - 11 Color and appearance perception
Week - 12 Preferences and acceptance
Week - 13 Sensory analysis in consumer perception
Week - 14 Data interpretation

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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