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
Elective
Course Level
First Cycle
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;
  • Actively engages in the processes of design and technology to develop as effective and independent learners
  • Makes decisions, consider sustainability and combine skills with knowledge and understanding in order to design and make quality products
  • Explores ways in which aesthetic, technical, economic, environmental, ethical and social dimensions interact to shape designing and making
  • Analyses existing products and produce practical solutions to needs, wants and opportunities, recognising their impact on quality of life
  • Develops decision-making skills through individual and collaborative working
  • Understands that designing and making reflect and influence cultures and societies, and that products have an impact on lifestyle
  • Develops skills of creativity and critical analysis through making links between the principles of good design, existing solutions and technological knowledge
Course Content In this course scientific research is undertaken within the design discipline; students are expected to identify research questions and apply different research methods individually and in groups to order to create new food products.

 



Course Category

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 Textbooks

Food Product Development, M Earle R Earle A Anderson, 2001, ISBN 978-1-84569-722-8

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
15
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
3
10
Presentation / Jury
1
10
Project
1
50
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
Total

Contribution of Semester Work to Final Grade
100
Contribution of Final Work to Final Grade
Total

ECTS / WORKLOAD TABLE

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
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
3
2
Presentation / Jury
1
5
Project
1
7
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
10
Final / Oral Exam
20
    Total
108

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest