Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
The aim of the course is for students taking the course to design new products for current needs and follow innovations in food production, to introduce the processes and processes involved in food design and production, to have knowledge about sensory principles and techniques, to design how to use sensory tests in new product development, sensory evaluation. To increase the level of knowledge on the preparation of the report.
Course Content
Development of new food products; designing the product and production processes; Factors to be considered during the design phase; ensuring product continuity; market research; determining consumer demands; supply of raw materials and processing of raw materials; production costs; new product features; modifying product properties with various additives; faster, cheaper, higher quality product development; modification of existing products; Various methods, tests and their evaluation applied to evaluate the sensory properties of new food products.
Required Resources
Meillgard, M.C., Civille, G.V., and B.T. Carr. 1999. Sensory Evaluation Technique, 3rd Edition, CRC Press, Boca Raton, FL.
Recommended Resources
Munoz, A.M., Civille, G.V., and B.T. Carr. 1992. Sensory Evaluation in Quality Control. Van Nostrand Reinhold, New York, N.Y.
Course Learning Outcomes
- Evaluating the sensory analysis results of the products
- Knowing the development and product design processes of new food products
- Knowing the stages of introducing a designed product to the market
- Knowing the sensory analysis methods of developed products
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 2 | 1 | 2 |
| Out of Class Study Period | 5 | 1 | 5 |
| Midterm | 1 | 1 | 1 |
| Quiz | 0 | 0 | 0 |
| Assignment | 40 | 20 | 800 |
| Practice | 0 | 0 | 0 |
| Final | 40 | 1 | 40 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Intoduction to new product development | Related sources |
| 2 | New product development methods | Related sources |
| 3 | Stages of the new product development process and affecting factors | Related sources |
| 4 | Relationships between product development-production-marketing | Rrelated sources |
| 5 | Competition, market analysis (feasibility), goals and assumptions | Related sources |
| 6 | Launch plan, product and brand strategy | Related sources |
| 7 | Marketing strategy, break-even analysis | Related sources |
| 8 | Midterm | Related sources |
| 9 | Sensory analysis design and planning | Related sources |
| 10 | Descriptive Analysis Techniques | Related sourses |
| 11 | Sensory analysis methods 1 | Related sourses |
| 12 | Sensory analysis methods 2 | Related sourses |
| 13 | Evaluation of sensory analysis results | Related sourses |
| 14 | New product development examples and in-class discussion of new product ideas | Related sourses |
| 15 | New product development examples and in-class discussion of new product ideas | Related sourses |
| 16 | Final | Related sourses |