SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 422 | Course Introduction and Application Information
| Course Name |
New Product Development in Food Sector
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 422
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | 1. This course aims to provide students to combine their designing and making skills with knowledge and understanding, in order to design and make new quality products. (Theory) 2. Apply knowledge an understanding of revelenat procsess, materials, and techniques and use materials, tools and other equipment to produce work to suitable specifications. (Practical) |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In this course a new product development processes and basic principles of product success in food industry will be explained. The details of new product development methods will be examined with a creative perspective. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses |
X
|
|
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Explanation of the design process. Identifying the different stages of design process. Why it is important for a food manufacturer to work through the design process when producing new food product. | Food Product Development, M Earle R Earle A Anderson 2001, chap.1 p. 1-3 |
| 2 | Is a new product needed? Market research and why we need to identify the need and how. | Food Product Development, M Earle R Earle A Anderson 2001, chap. 1 p. 3-41 |
| 3 | What should the new product be like? Specification – first(initial) and last (final) specification. | Food Product Development, M Earle R Earle A Anderson 2001, chap. 2 p. 43-44 |
| 4 | Developing the new product; Sensory analysis | Food Product Development, M Earle R Earle A Anderson 2001, chap. 2 p. 45-94 |
| 5 | Food trends | Food Product Development, M Earle R Earle A Anderson 2001, chap. 3 p. 95-148 |
| 6 | Nutrition and special diets | Food Product Development, M Earle R Earle A Anderson 2001, chap. 3 p. 149-194 |
| 7 | Midterm | |
| 8 | Food Chemistry what happens when it's cooked?; Storage and how to package it | Food Product Development, M Earle R Earle A Anderson 2001, chap. 4 p. 194-256 |
| 9 | Packaging issues – Green products; Using IT (CAD) for packaging | Food Product Development, M Earle R Earle A Anderson 2001, chap. 4 p. 257-258 |
| 10 | Making the product Prototype | Food Product Development, M Earle R Earle A Anderson 2001, chap. 5 p. 259-316 |
| 11 | Judging the product Evaluation | Food Product Development, M Earle R Earle A Anderson 2001, chap. 5 p. 317-347 |
| 12 | Transportation and distribution | Food Product Development, M Earle R Earle A Anderson 2001, chap. 6 p. 348-370 |
| 13 | Putting the product on sale product trial | Food Product Development, M Earle R Earle A Anderson 2001, chap. 6 p. 371-379 |
| 14 | Final product | Food Product Development, M Earle R Earle A Anderson 2001, chap. 7 p. 371-379 |
| 15 | Evaluation | |
| 16 | Final Exam |
| Course Notes/Textbooks | Food Product Development, M Earle R Earle A Anderson, 2001, ISBN 978-1-84569-722-8 |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| 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 Exams | ||
| 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 |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
7
|
7
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
10
|
10
|
| Project |
1
|
30
|
30
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
12
|
12
|
| Final Exam |
1
|
15
|
15
|
| Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
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 |
X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
X | ||||
| 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 |
X | ||||
| 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 |
|||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 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 |
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| 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
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