|
|||||
Year/Semester of Study | 4 / Spring Semester | ||||
Level of Course | 1st Cycle Degree Programme | ||||
Type of Course | Optional | ||||
Department | FOOD ENGINEERING | ||||
Pre-requisities and Co-requisites | None | ||||
Mode of Delivery | Face to Face | ||||
Teaching Period | 14 Weeks | ||||
Name of Lecturer | NESİMİ AKTAŞ (naktas@nevsehir.edu.tr) | ||||
Name of Lecturer(s) | |||||
Language of Instruction | Turkish | ||||
Work Placement(s) | None | ||||
Objectives of the Course | |||||
The aims of this course are to teach the basic procedure of the new product design and the steps of the designed new product until to the consumption by the consumers. |
Learning Outcomes | PO | MME | |
The students who succeeded in this course: | |||
LO-1 | to be able to recognize the problem |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-10 Has knowledge and skills of Project preparation and evaluation. |
Examination Presentation |
LO-2 | to be able to describe requirements of industry |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-10 Has knowledge and skills of Project preparation and evaluation. |
Examination Presentation |
LO-3 | To be able to design a new product |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-10 Has knowledge and skills of Project preparation and evaluation. |
Examination Presentation |
LO-4 | To be able to explain stages for market launch of designed product |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-5 Grasps the methods of access to knowledge. PO-10 Has knowledge and skills of Project preparation and evaluation. |
Examination Presentation |
LO-5 | To be able to notice the relationship between nutrition and health in developing new products |
PO-9 Has the awareness of Professional and ethical responsibilities. PO-10 Has knowledge and skills of Project preparation and evaluation. |
Examination Presentation |
PO: Programme Outcomes MME:Method of measurement & Evaluation |
Course Contents | ||
How to define new product desing procedure, The procedure design criteria, the eveluation steps of higly popular newly developed products, how to maintain the high demand for these products, market survey, defining consumer demands, obtaining raw materials, processing raw materials, cost analysis of newly developed products, developing more qualit and cheaper products, faster development techniques, and modification of products. Evaluation of new product development projects of students. . | ||
Weekly Course Content | ||
Week | Subject | Learning Activities and Teaching Methods |
1 | Explanation of the course content | Lecture, discussion |
2 | Engineering design and its stages | Lecture, discussion |
3 | Improving the design, feasibility search, procedure development | Lecture, discussion |
4 | Improving the design, feasibility search, procedure development | Lecture, discussion |
5 | Improving the design, feasibility search, procedure development | Lecture, discussion |
6 | Issues to be considered in product design | Lecture, discussion |
7 | Changes in the optimum nutrition approach | Lecture, discussion |
8 | mid-term exam | |
9 | Food and Nutrition Policy, European application plan, the responsibility of food industry for production of more healthier and nutritious food. | Lecture, discussion |
10 | Sensory analysis of new designed products. | Lecture, discussion |
11 | Determination and importance of shelf-life | Lecture, discussion |
12 | The importance of research and development | Lecture, discussion |
13 | Presentation of students about new designed products. | Presentation |
14 | Presentation of students about new designed products. | Presentation |
15 | Repetition of lecture | Lecture, discussion |
16 | final exam | |
Recommend Course Book / Supplementary Book/Reading | ||
1 | • Ozan GÜRBÜZ, “Process Design”, unpublished lecture notes. | |
2 | Rakesh Kumar Singh, 1995. Process Design and Evaluation, Technomic Publishing Company, Inc. ISBN No.1-56676-230-8, pp 257. | |
Required Course instruments and materials | ||
Assessment Methods | |||
Type of Assessment | Week | Hours | Weight(%) |
mid-term exam | 8 | 2 | 40 |
Other assessment methods | |||
1.Oral Examination | |||
2.Quiz | |||
3.Laboratory exam | |||
4.Presentation | |||
5.Report | |||
6.Workshop | |||
7.Performance Project | |||
8.Term Paper | |||
9.Project | |||
final exam | 16 | 10 | 60 |
Student Work Load | |||
Type of Work | Weekly Hours | Number of Weeks | Work Load |
Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
Outside Class | |||
a) Reading | 2 | 8 | 16 |
b) Search in internet/Library | 2 | 8 | 16 |
c) Performance Project | 0 | ||
d) Prepare a workshop/Presentation/Report | 3 | 2 | 6 |
e) Term paper/Project | 0 | ||
Oral Examination | 0 | ||
Quiz | 0 | ||
Laboratory exam | 0 | ||
Own study for mid-term exam | 3 | 7 | 21 |
mid-term exam | 2 | 1 | 2 |
Own study for final exam | 4 | 8 | 32 |
final exam | 2 | 1 | 2 |
0 | |||
0 | |||
Total work load; | 123 |