Within the scope of the “GMS 318 Food Formulation and Sensory Analysis” course, our undergraduate students who received panelist training gained hands-on experience by participating in a sensory panel application.
This application, which evaluated functional bread products developed by graduate students, created a collaborative academic interaction environment between the undergraduate and graduate levels. By experiencing sensory analysis processes firsthand, our students achieved significant learning outcomes regarding product evaluation, panel execution principles, and the analysis of consumer perception.
