Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

GCA220

Ders İsmi:

Food Analysis

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Laboratory	ECTS
2	0	0	4

Language of instruction:

Turkish

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Required

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. AZİZ EKŞİ

Course Lecturer(s):

Asst. Prof. Dr. MURAT AY

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	This course aims to teach the principles of sensory analysis by aiming students to create a new food product by combining their design and creative abilities with knowledge and research techniques, and to work according to the specifications that the students will apply to the new product design by using the appropriate materials.
Course Content:	In this course, the process of developing a new product in the food industry and the basic principles of product success will be explained. Details of new product development methods will be examined from a creative perspective. In addition, sensory analysis techniques will be explained practically.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
1) Analyzes existing products and generates practical solutions for needs, requests and opportunities by considering their effects on quality of life.
2) Applies the principles of sensory analysis.
3 - Competences
Communication and Social Competence
1) Investigates how aesthetic, technical, economic, environmental, ethical and social dimensions interact in the shaping and production of design.
Learning Competence
1) Actively participates in the design and technology processes to be an effective and independent student.
Field Specific Competence
1) Makes decisions, maintains continuity and integrates skills with knowledge and understanding in order to design and produce quality products.
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Course description and expectations. Introduction: What is the design process? What are the different steps of the design process? Why do food manufacturers need a design process when launching a new product?
2)	Is a new product required? Introduction to market research for food products.
3)	How should the new product be? Introduction to the specification Difference between first and last. Manufacturer specificatio
3)	How should the new product be? Introduction to the specification Difference between first and last. Manufacturer specificatio
4)	New product development; sensory analysis
5)	Fashion products/trends in the food industry
5)	Fashion products/trends in the food industry
6)	Nutritional values and special diets
7)	What happens when food chemistry is cooked?; Storage and packaging in the food industry
8)	Midterm
9)	How green are the environmental issues in packaging?; Packing program on the computer
10)	Developing and creating the product Trial and error
11)	Product rating
12)	Transport and distribution of the product
13)	Sensory analysis techniques
14)	Sensory analysis techniques
15)	Final exam

Sources

Course Notes / Textbooks:	Food Product Development, M Earle R Earle A Anderson, 2001 ISBN 978-1-84569-722-8
References:

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5
Program Outcomes
1) To gain advanced knowledge in English to communicate fluently in the Gastronomy and Culinary Arts field.
2) To gain awareness of responsibility for public health care in the field of gastronomy and culinary arts field.
3) To have detailed technical knowledge about food and beverage production, design and presentation in the field of gastronomy and culinary arts.
4) To gain knowledge of gastronomy and culinary arts applications in Turkish cuisine and World cuisines and appreciate the importance of being genuine.
5) To have adequate knowledge to adapt the developments and changes the field of gastronomy and culinary arts field.
6) To have a command of the management level of businesses where gastronomy and culinary arts are applied
7) To know marketing techniques and methods for gastronomy and culinary arts products and services.
8) Gaining an international perspective to apply the knowledge gained in the field of gastronomy and culinary arts worldwide.
9) Gaining the technical infrastructure to carry out data collection, processing and information generation processes by conducting research in the field of gastronomy and culinary arts.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To gain advanced knowledge in English to communicate fluently in the Gastronomy and Culinary Arts field.	1
2)	To gain awareness of responsibility for public health care in the field of gastronomy and culinary arts field.	3
3)	To have detailed technical knowledge about food and beverage production, design and presentation in the field of gastronomy and culinary arts.	2
4)	To gain knowledge of gastronomy and culinary arts applications in Turkish cuisine and World cuisines and appreciate the importance of being genuine.	2
5)	To have adequate knowledge to adapt the developments and changes the field of gastronomy and culinary arts field.	2
6)	To have a command of the management level of businesses where gastronomy and culinary arts are applied	1
7)	To know marketing techniques and methods for gastronomy and culinary arts products and services.	2
8)	Gaining an international perspective to apply the knowledge gained in the field of gastronomy and culinary arts worldwide.	2
9)	Gaining the technical infrastructure to carry out data collection, processing and information generation processes by conducting research in the field of gastronomy and culinary arts.	5

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 40
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100