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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM404.2B | New Product Development | Elective | 4 | 8 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | 1. Develop knowledge on all steps of new product development such as marketing research, formation of product concepts, prototype production, determination of critical control points for these products, determination of shelf life and market value of products, assesment of product by sensory analysis and consumer tests and formation of end product,
2. Develop team-working ability by evaluating all steps involved in new product development,
3. Develop skills of decision making, critical thinking & establishing relations to the food industry.by applying theoretical knowledge on a project | | Name of Lecturer(s) | | Doç. Dr. Ayla ARSLANER | | Learning Outcomes | | 1 | Understands the importance of product developments in the food sector. | | 2 | Gain information on new product development. | | 3 | Learns the product development process. | | 4 | Make an assessment of successful and unsuccessful product development. | | 5 | Prepares an original product design report and produces prototypes. | | 6 | Prepares a poster presentation for the prototype product, exhibits the product in the project market and participates in project competitions. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | 1 Have detailed and basic knowledge about new product development and methodology
2 Demonstrate knowledge on consumer trends in Turkey and the World, new food products and current market status by carrying out a detailed marketing survey and consumer preference tests
3 Develop abilities of creativity and design a food product as a whole
4 Demonstrate knowledge on the importance and use of statistical methods and experimental design
5 Gain an ability to implement fundamental knowledge of food engineering such as food safety, processing and etc. using real food samples
6 Develop knowledge on sensory analysis and their applications for new product development
7 Gain team-working ability
8 Gain ability to read a scientific article or review, to make own comments, and to summarize by including major points, and develop skills of presentation of ideas effectively in class discussion
9 Gain ability to practice fundamental knowledge about food engineering such as packaging, shelf life, regulations, processing on a specific food product by justifying results, and to develop an ability of problem solving and develop knowledge about project management and time management. | | Weekly Detailed Course Contents | |
| 1 | Course syllabus, Evaluation Criteria Introduction to Food Product Development, definitions, history and methods, general information | | | | 2 | Gross market visit, research new products and discussion. Gap analysis on market. Formation of cross functional team | | | | 3 | Idea formation, product properties research, perception map and concept development Team Working: Idea development for new products and discussion. Report 1 : Analyse and represent idea for new products. | | | | 4 | Assesment for concept and project managment. Creativity Technics and importance and impact of creative ideas and creativity for new product development Team Working: Determination of ‘’Concept product ‘’ and formation of product desirability table | | | | 5 | Trends for new product development, future purpose and functional product development. Importance and usage of experimental design and statistical methods Team working: Production of concept products and sensory analysis | | | | 6 | Production of prototype, and launch of product Team Working: Study for prototype products Report 2. Evaluation of concepts and determination of prototype | | | | 7 | Application of sensory analysis metods and comments. Importance of marketing research, determination of consumer preferences and consumer tests Class Discussion 1 | | | | 8 | Midterm Exam | | | | 9 | Shelf life and providing product stability for new products. Regulations, labeling and launch for product. Laboratory work :Production of product and sensory analysis, planning satellite type production | | | | 10 | Class Discussion 2 Laboratory work :Production of product and sensory analysis, planning satellite type production | | | | 11 | Class Discussion 2 Laboratory work :Production of product and sensory analysis, planning satellite type production | | | | 12 | Presentation- final products Team working: Evaluation of study between and within teams,presentations and discussion of product | | | | 13 | Study on case analyses, taking feedbacks from students about lesson | | | | 14 | Study on case analyses, taking feedbacks from students about lesson | | | | 15 | The new prroduct exhibition | | |
| | Recommended or Required Reading | | • 1. Accelerating New Food Product Design and Development (Edited by J. H. Beckley, M. M. Foley, E. J. Topp, J. C. Huang, W. Prinyawiwatkul) 2. New Food Product Development: from concept to marketplace (Edited by G.W. Fuller) 3. Food Product Development: from concept to marketplace (Edited by E. Graf, I.S. Saguy) 4. Developing New Food Products for a Changing Marketplace (Edited by A. L. Brody, J.B. Lord) | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 15 | 3 | 45 | | Discussion | 8 | 1 | 8 | | Team/Group Work | 6 | 1 | 6 | | Case Study | 5 | 1 | 5 | | Project Preparation | 14 | 2 | 28 | | Project Presentation | 6 | 2 | 12 | | Project Design/Management | 6 | 2 | 12 | | Individual Study for Mid term Examination | 5 | 1 | 5 | | Individual Study for Final Examination | 5 | 1 | 5 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 3 | 4 | 4 | 5 | 5 | 3 | | LO2 | 5 | 3 | 4 | 4 | 4 | 4 | | LO3 | 3 | 5 | 4 | 4 | 3 | 3 | | LO4 | 2 | 3 | 2 | 4 | 4 | 4 | | LO5 | 4 | 4 | 5 | 4 | 4 | 4 | | LO6 | 5 | 4 | 5 | 5 | 5 | 5 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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