GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
PRODUCT DEVELOPMENT IN GASTRONOMY/1950010
Course Title: PRODUCT DEVELOPMENT IN GASTRONOMY
Credits 3 ECTS 7.5
Semester 1 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Prof. Fügen Durlu Özkaya
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/fugen
 -- EMAIL(S) OF LECTURER(S)
  fugen@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Can set goals for product development
Can determine the raw materials to be used in line with the objective
Know the ways to follow the product development
Can develop new products in the food and beverage sector
Can make sensory evaluation of developed product and consumer preference analysis
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face Bu ders sadece yüz yüze eğitim şeklinde yürütülmektedir.
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Preference of gastronomic origin, special products, requirements
2. Week  The work to be done in order to obtain specialties, quality characteristics
3. Week  Sensory evaluation, definitions, prevention, gastronomic uses
4. Week  Scales used for sensory evaluation, creation of taste profile diagrams
5. Week  Tissue profile analysis, use of sensory tests in consumer preference studies.
6. Week  Examples of product development program in food and beverage business
7. Week  Examples of tissue profile and sensory tests
8. Week  Midterm
9. Week  Consumer preference analysis of developed and sensory analysis samples.
10. Week  Consumer preference analysis of developed and sensory analysis samples.
11. Week  Consumer preference analysis of developed and sensory analysis samples.
12. Week  Consumer preference analysis of developed and sensory analysis samples.
13. Week  Consumer preference analysis of developed and sensory analysis samples.
14. Week  Consumer preference analysis of developed and sensory analysis samples.
15. Week  Consumer preference analysis of developed and sensory analysis samples.
16. Week  Final exam
 -- RECOMMENDED OR REQUIRED READING
  *Yonca Karagül Yüceer, 2013. Gıdalarda duyusal analiz. Her Yönüyle Gıda, Durlu-Özkaya, Coşansu ve Ayhan eds. Sidas Medya Ltd.Ştd. *Prof.Dr.Tomris Altuğ, Yard.Doç.Dr.Yeşim Elmacı. Gıdalarda Duyusal Değerlendirme. Meta Basım Matbaacılık, 2005. *Prof. Dr. A. Bayrak Gıda Aromaları, 2009. *Alanla ilgili makaleler, tezler.
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration, Drill
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
0
0
 Assignment
1
20
 Exercises
1
60
 Projects
1
20
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
16
3
48
 Practising Hours of Course Per Week
0
 Reading
2
8
16
 Searching in Internet and Library
2
8
16
 Designing and Applying Materials
2
8
16
 Preparing Reports
2
8
16
 Preparing Presentation
2
8
16
 Presentation
2
8
16
 Mid-Term and Studying for Mid-Term
2
8
16
 Final and Studying for Final
2
8
16
 Other
0
 TOTAL WORKLOAD: 
176
 TOTAL WORKLOAD / 25: 
7.04
 ECTS: 
7.5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Has comprehensive, systematic and expert knowledge about the concepts, theories, principles, phenomena and paradigms in the field of Gastronomy and Culinary Arts and related disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition etc.) in order to think and research originallyX
2He has advanced knowledge about general and general research methods in the field of Gastronomy and Culinary Arts.X
3He has knowledge about the new product development process in the field of Gastronomy and Culinary Arts and the trademark registration and marketing of the developed products.X
4Has knowledge of national and international cuisine at the level of expertise.X
5Gastronomy and Culinary Arts combines information, theories, models, and information in close disciplines with the field.X
6Theories, models, etc. in the field of gastronomy and culinary arts and in close disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition, Statistics etc.). use and develop while conducting research or designing service processes.X
7It analyzes the scientific knowledge, theories, methods and models in the fields of gastronomy and culinary arts and in close disciplines (tourism, sociology, psychology, anthropology, business, food, nutrition etc.) with a critical approach by analyzing and synthesizing the models and solves the problems by combining information from different fields.X
8Design and conduct original research using appropriate research methods in relation to issues and problems related to the field of gastronomy and culinary arts, presenting the results in a clear and understandable way.X
9It effectively performs the functions of planning, organizing, coordinating, directing and controlling related to the field of Gastronomy and Culinary Arts.X
10Develops suggestions by analyzing the legislation related to the field of Gastronomy and Culinary Arts.X
11Gastronomy and Culinary Arts make abstract and theoretical conclusions from the applications.X
12It identifies, systematically and creatively resolves complex problems and develops alternative decisions about service organizations or service delivery processes in the field of gastronomy and culinary arts.X
13It works independently and effectively with others.X
14Complex, unpredictable and new strategic approaches to the field of gastronomy and culinary arts are needed to manage or transform the service processes and businesses that need to be original and autonomous in the resolution of problems.X
15Can self-criticize, manages self and time.X
16It works as a team and project member, takes responsibility and directs the project, improves the professional knowledge and skills of people who work with them, evaluates their performance fairly and develops new methods to improve performance.X
17It updates and improves the knowledge, skills and competences related to the field of Gastronomy and Culinary Arts with the awareness of lifelong learning, under the supervision of an academic advisor, he conducts scientific studies on the field of Gastronomy and Culinary Arts.X
18A foreign language communicates at least in writing and verbally at the European Language Portfolio B2 General Level.X
19It communicates effectively and performs group work, recognizes and distinguishes different cultures, and communicates with these cultures.X
20Responsibility for Gastronomy and Culinary Arts is fulfilled within the framework of ethical principles and legal regulations, taking into account human health, social and natural environment when performing work, observing fundamental rights and freedoms, being sensitive to differences between people and cultures, tolerance and respect.X