SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
CLM 329 | Course Introduction and Application Information
Course Name |
New Product Development in Food Sector
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
CLM 329
|
Fall/Spring
|
3
|
0
|
3
|
4
|
Prerequisites |
None
|
|||||
Course Language |
English
|
|||||
Course Type |
Elective
|
|||||
Course Level |
First Cycle
|
|||||
Mode of Delivery | Blended | |||||
Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | The aim of this course is to enable students to combine their design and creative talents with knowledge and research techniques to create a new food product. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | In this course, the steps in the process of developing a new product in the food sector and the basic principles for the success of the product will be explained. The details of new product development will be examined from a creative perspective using appropriate methods. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses |
X
|
|
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Introduction to course | |
2 | Innovation in food products | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 1: Keys to new product success and failure, (CRC press, 2001), 3-30. |
3 | Product development management in the food industry | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 1: Keys to new product success and failure, (CRC press, 2001), 31-43. |
4 | Inclusion of innovation strategy in business plan | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 2: Key requirements for successful product development , (CRC press, 2001),44 -68. |
5 | Creating a product development strategy | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 2: Key requirements for successful product development, (CRC press, 2001), 69-93. |
6 | Product design, launch process and evaluation of the process | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 3: The product development process, (CRC press, 2001), 95-148. |
7 | Midterm | |
8 | Technology and information in the food system | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 4: The knowledge base for product development, (CRC press, 2001), 149-182. |
9 | Creating the necessary information infrastructure for the development of the food product | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 4: The knowledge base for product development, (CRC press, 2001),183-193. |
10 | Understanding consumer behavior | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 5: The consumer in product development, (CRC press, 2001), 194-206. |
11 | Analysis of the sensory desires and needs of the consumer | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 5: The consumer in product development, (CRC press, 2001), 219-253. |
12 | Principles of product development management | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 6: Managing the product development process, (CRC press, 2001), 259-286. |
13 | Planning, organization and management of the product development process | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 6: Managing the product development process, (CRC press, 2001), 287-314. |
14 | Best Practices | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, chap. 7: Case studies: product development in the food system, (CRC press, 2001), 317-347. |
15 | Project Presentations | |
16 | Final Exam |
Course Notes/Textbooks | Earle, R., & Anderson, A. ,”Food product development: Maximizing success”, CRC press, 2001, ISBN 978-1-84569-722-8 |
Suggested Readings/Materials |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques |
1
|
10
|
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury |
1
|
10
|
Project |
1
|
25
|
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
20
|
Final Exam |
1
|
35
|
Total |
Weighting of Semester Activities on the Final Grade |
4
|
65
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
14
|
1
|
14
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
1
|
5
|
5
|
Portfolio |
0
|
||
Homework / Assignments |
0
|
||
Presentation / Jury |
1
|
10
|
10
|
Project |
1
|
20
|
20
|
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
10
|
10
|
Final Exam |
1
|
13
|
13
|
Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
|||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
|||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
X | ||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
X | ||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
X | ||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
X | ||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
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11 | Speaks a second foreign at a medium level of fluency efficiently |
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12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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