Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

INSTITUTE OF SCIENCE / GM-747 - FOOD ENGINEERING (DOCTORATE DEGREE)

Code: GM-747 Course Title: NEW FOOD PRODUCTS DEVELOPMENT Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Fall Semester
Level of Course 2nd Cycle Degree Programme
Type of Course Optional
Department FOOD ENGINEERING (DOCTORATE DEGREE)
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
Developing the knowledge of the stages that should be carried out until the product reaches the consumer starting from the market research by evaluating all the stages of the development of a new food product.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 To be able to identify and solve design problems PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader
PO-13 Plays an active role in the solution of the problems of food industry
Examination
LO-2 To be able to interpret all production processes of the product PO-3 Integrates knowledge from different disciplines
Examination
LO-3 Interdisciplinary collaboration PO-3 Integrates knowledge from different disciplines
PO-13 Plays an active role in the solution of the problems of food industry
Practice Exam
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Strategies followed in the development of new food products; creating and formation of idea; development of the concept; evaluation and documentation of concept study results, creation and design of product prototype; determination of product properties and formulation, necessary analysis from production to shelf; evaluation of the product; legal regulations and product specifications.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Introduction to Innovation Management Method of Narration Discussion Method
2 Innovation and Operations Management Method of Narration Discussion Method
3 Innovation and Operations Management Method of Narration Discussion Method
4 Management of Research and Development Method of Narration Discussion Method
5 Management of Research and Development Method of Narration Discussion Method
6 Management of R&D Projects Method of Narration Discussion Method
7 Management of R&D Projects Method of Narration Discussion Method
8 mid-term exam
9 New Food Product Development Strategies Method of Narration Discussion Method
10 New Food Product Development Strategies Method of Narration Discussion Method
11 New Food Product Development Strategies Method of Narration Discussion Method
12 Functional Food Products Trend Method of Narration Discussion Method
13 Functional Food Products Trend Method of Narration Discussion Method
14 Functional Food Products Trend Method of Narration Discussion Method
15 Food Products and Brand Strategy Method of Narration Discussion Method
16 final exam
Recommend Course Book / Supplementary Book/Reading
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 7 1 20
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper 14 4 20
9.Project
final exam 14 1 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 4 14 56
Outside Class
       a) Reading 0
       b) Search in internet/Library 0
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 2 14 28
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 0
mid-term exam 4 7 28
Own study for final exam 0
final exam 4 14 56
0
0
Total work load; 168