| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGMS3162016959 | FOOD PRODUCT DEVELOPMENT | Elective | 3 | 6 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To provide the students with experience in application of the food product development techniques and plant design, to make the students develop a novel food product from initial stages to laboratory or pilot plant trials and sensory and shelf-life evaluations. To improve problem solving and critical thinking abilities of students. To emphasize engineering ethics, services, health and safety considerations. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Prepare a work plan to develop a new product | | 2 | Develop creative problem-solving skills | | 3 | Improve teamwork skills | | 4 | Develop technical competencies | | 5 | Improve project management skills |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Preparation of work plan, market survey, sensory analysis, evaluation of results and design of the product, plant design, presentation |
| Weekly Detailed Course Contents |
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| 1 | Prepare work plan for development of a new food product | | | | 2 | Development of new food product concepts and their commercial, technical, strategic, and so on. evaluation | | | | 3 | Team work and project management | | | | 4 | Evaluation of ideas of new food products, panel tests, product properties, sensory evaluation techniques | | | | 5 | Determination of prototype product and its design | | | | 6 | Determination of specifications,formulation, ingredients and functional properties of product | | | | 7 | Evaluation of the properties of prototype of the product Process optimization, | | | | 8 | Midterm Exam | | | | 9 | Production of prototype, selection of packaging, tests of shelf-life and product performance | | | | 10 | Evaluation of prototype:specifications of ingredients, regulatory, labeling | | | | 11 | Production of final product, consumer tests and marketing strategies | | | | 12 | Determination of the safety and shelf-life of final product | | | | 13 | Selection of food packaging and label design | | | | 14 | Introduction and distribution of product | | | | 15 | Analysis of the results obtained | | | | 16 | Final | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Discussion | 7 | 2 | 14 |
| Question-Answer | 7 | 2 | 14 |
| Report Presentation | 1 | 12 | 12 |
| Project Preparation | 1 | 1 | 1 |
| Individual Study for Mid term Examination | 1 | 4 | 4 |
| Individual Study for Final Examination | 1 | 7 | 7 |
| Reading | 7 | 1 | 7 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 4 | 5 | 5 | 3 | 5 | 4 | 3 | 5 | | | | 5 | 5 | 2 | | LO2 | 5 | 5 | 5 | 5 | | | | | 5 | | 5 | | 5 | 5 | | | LO3 | | | | | | | | | | 5 | | 5 | | | | | LO4 | 5 | 5 | 5 | 5 | 2 | 3 | 5 | 3 | 3 | | | | 5 | | | | LO5 | 4 | 3 | 4 | 5 | 3 | 5 | 3 | 2 | 5 | 5 | 5 | 5 | 5 | 5 | 3 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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