Vocatıonal School
Food Technology
Course Information
| PRODUCT DEVELOPMENT IN FOOD AND BEVERAGE INDUSTRY | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| GTE126 | Spring | 2 | 2 | 3 | |
| Prerequisites and co-requisites | |
|---|---|
| Language of instruction | Turkish |
| Type | Required |
| Level of Course | Associate |
| Lecturer | Lect. Kamuran ÖZTOP |
| Mode of Delivery | Face to Face |
| Suggested Subject | None |
| Professional practise ( internship ) | None |
| Objectives of the Course | The aim of the course is to teach how to "develop" or "replace" a new food product and the basics of different sensory assessment tests. |
| Contents of the Course | Theoretical and practical knowledge required to replace existing food products and / or develop new food products. Product formulation, content interaction, market assessment, sensory evaluation, consumer testing, data interpretation, safety and regulations are covered. Panel tests and statistical comments; taste, smell, color and texture; It is carried out to analyze the acceptance of the new product by consumers. |
Learning Outcomes of Course
| # | Learning Outcomes |
|---|---|
| 1 | It reveals the differences in the sensory properties of foods prepared with different formulations. |
| 2 | Apply sensory analysis while choosing suitable food formulations in new product development. |
| 3 | Improves food formulations by comparing sensory analysis results. |
| 4 | Revises the formulation by using the quality characteristics of foods to solve the problem in the recipe. |
| 5 | Develops new food formulations |
| 6 | Uses sensory techniques to control sensory properties in foods. |
Course Syllabus
| # | Subjects | Teaching Methods and Technics |
|---|---|---|
| 1 | Introduction of the course, Introduction | Lecture, discussion, presentation |
| 2 | New product development process | Lecture, discussion, presentation |
| 3 | Reasons for new product development | Lecture, discussion, presentation |
| 4 | Product life cycle | Lecture, discussion, presentation |
| 5 | Yeni ürün geliştirme öncesi faaliyetler | Lecture, discussion, presentation |
| 6 | New product development phase activities | Lecture, discussion, presentation |
| 7 | Launching the new product to the market | Lecture, discussion, presentation |
| 8 | Mid-term Exam | |
| 9 | Food quality and sensory quality characteristics | Lecture, discussion, presentation |
| 10 | Sensory evaluation, uses in food industry and catering businesses | Lecture, discussion, presentation |
| 11 | Panelist selection and panel control | Lecture, discussion, presentation |
| 12 | Sample preparation in sensory analysis, preparation of tasting booths, laboratory practice | Lecture, discussion, presentation |
| 13 | Identifying and defining taste, odor and character traits that explain all flavors | Lecture, discussion, presentation |
| 14 | Flavor Profile Analysis | Lecture, discussion, presentation |
| 15 | The Project Delivery | Lecture, discussion, presentation |
| 16 | Final Exam |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | O'Mahony M, 1986, Sensory evaluation of food : statistical methods and procedures, Marcel Dekker. | ||
| 2 | Yeni Ürün Geliştirmede İnovasyon (Yeni Ürün İnovasyonu) Dr. Serkan Kılıç | ||
| 3 | Sensory Analysis Handbook, 2018 |
Method of Assessment
| # | Weight | Work Type | Work Title |
|---|---|---|---|
| 1 | 40% | Mid-Term Exam | Mid-Term Exam |
| 2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
| # | Learning Outcomes | Program Outcomes | Method of Assessment |
|---|---|---|---|
| 1 | It reveals the differences in the sensory properties of foods prepared with different formulations. | 3͵10͵14͵15 | 1͵2 |
| 2 | Apply sensory analysis while choosing suitable food formulations in new product development. | 3͵10͵14͵15 | 1͵2 |
| 3 | Improves food formulations by comparing sensory analysis results. | 3͵10͵14͵15 | 1͵2 |
| 4 | Revises the formulation by using the quality characteristics of foods to solve the problem in the recipe. | 3͵10͵14͵15 | 1͵2 |
| 5 | Develops new food formulations | 3͵10͵14͵15 | 1͵2 |
| 6 | Uses sensory techniques to control sensory properties in foods. | 3͵10͵14͵15 | 1͵2 |
Work Load Details
| # | Type of Work | Quantity | Time (Hour) | Work Load |
|---|---|---|---|---|
| 1 | Course Duration | 14 | 4 | 56 |
| 2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 2 | 28 |
| 3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
| 4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
| 5 | Document/Information Listing | 0 | 0 | 0 |
| 6 | Workshop | 0 | 0 | 0 |
| 7 | Preparation for Midterm Exam | 1 | 10 | 10 |
| 8 | Midterm Exam | 1 | 1 | 1 |
| 9 | Quiz | 0 | 0 | 0 |
| 10 | Homework | 0 | 0 | 0 |
| 11 | Midterm Project | 0 | 0 | 0 |
| 12 | Midterm Exercise | 0 | 0 | 0 |
| 13 | Final Project | 1 | 10 | 10 |
| 14 | Final Exercise | 0 | 0 | 0 |
| 15 | Preparation for Final Exam | 1 | 12 | 12 |
| 16 | Final Exam | 1 | 1 | 1 |
| 118 | ||||