Description of Individual Course Units
|
Offered By |
Efes Vocational School |
Level of Course Unit |
Short Cycle Programmes (Associate's Degree) |
Course Coordinator |
Offered to |
Efes Vocational School |
Course Objective |
The main purpose of the course is to provide students with an opportunity to use their knowledge and experiences from previous courses in their programs to develop or modify a food product. Product formulation, ingredient interaction, market evaluation, Sensory evaluation, consumer testing, data interpretation, safety, and regulation will be covered. The impact of ingredient substitution and/or addition, and formulation on final product will be considered. Panel tests and their statistical interpretations; taste, odor, color, and texture; will be done to analyze the acceptance of new product by consumers. |
Learning Outcomes of the Course Unit |
||||||||||
|
Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
||||||||||||||||||||||||||||||||||||||||||
|
Recomended or Required Reading |
1- Gordon W F, New food product Development: From concept to market place, CRC press, 2004 |
Planned Learning Activities and Teaching Methods |
Lectures, video impressions about the true facts and circumstances related to the subjects, assignments, presentations and by following the current researches through the study of academic papers on the subject |
Assessment Methods |
||||||||||||||||||||||||
*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
None |
Assessment Criteria |
To be announced. |
Language of Instruction |
Turkish |
Course Policies and Rules |
To be announced. |
Contact Details for the Lecturer(s) |
selale.glaue@deu.edu.tr |
Office Hours |
To be announced. |
Work Placement(s) |
None |
Workload Calculation |
||||||||||||||||||||||||||||||||
|
Contribution of Learning Outcomes to Programme Outcomes |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|