| Course Name | New Product Development in Food Sector |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 329 | Fall/Spring | 3 | 0 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | Blended | |||||
| Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to enable students to combine their design and creative talents with knowledge and research techniques to create a new food product. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, the steps in the process of developing a new product in the food sector and the basic principles for the success of the product will be explained. The details of new product development will be examined from a creative perspective using appropriate methods. |
| Related Sustainable Development Goals |     |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to course | |
| 2 | Innovation in food products | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 1: Keys to new product success and failure, (CRC press, 2001), 3-30. |
| 3 | Product development management in the food industry | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 1: Keys to new product success and failure, (CRC press, 2001), 31-43. |
| 4 | Inclusion of innovation strategy in business plan | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 2: Key requirements for successful product development , (CRC press, 2001),44 -68. |
| 5 | Creating a product development strategy | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 2: Key requirements for successful product development, (CRC press, 2001), 69-93. |
| 6 | Product design, launch process and evaluation of the process | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 3: The product development process, (CRC press, 2001), 95-148. |
| 7 | Midterm | |
| 8 | Technology and information in the food system | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 4: The knowledge base for product development, (CRC press, 2001), 149-182. |
| 9 | Creating the necessary information infrastructure for the development of the food product | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 4: The knowledge base for product development, (CRC press, 2001),183-193. |
| 10 | Understanding consumer behavior | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 5: The consumer in product development, (CRC press, 2001), 194-206. |
| 11 | Analysis of the sensory desires and needs of the consumer | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 5: The consumer in product development, (CRC press, 2001), 219-253. |
| 12 | Principles of product development management | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 6: Managing the product development process, (CRC press, 2001), 259-286. |
| 13 | Planning, organization and management of the product development process | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 6: Managing the product development process, (CRC press, 2001), 287-314. |
| 14 | Best Practices | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 7: Case studies: product development in the food system, (CRC press, 2001), 317-347. |
| 15 | Project Presentations | |
| 16 | Final Exam |
| Course Notes/Textbooks | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, CRC press, 2001, ISBN 978-1-84569-722-8 |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 10 |
| Project | 1 | 25 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 5 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 10 | |
| Project | 1 | 20 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 10 | |
| Final Exams | 1 | 13 | |
| Total | 120 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | X | ||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
