COURSE UNIT TITLE

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR NIHAN GÖĞÜŞ BAĞIŞ

Offered to

Tourism and Hotel Management
Cultural Heritage and Tourism
Civil Aviation Transportation Management
Food Technology

Course Objective

The main purpose of the course is to provide students with an opportunity to use their knowledge and experiences from previous courses in their programs to develop or modify a food product. Product formulation, ingredient interaction, market evaluation, Sensory evaluation, consumer testing, data interpretation, safety, and regulation will be covered. The impact of ingredient substitution and/or addition, and formulation on final product will be considered. Panel tests and their statistical interpretations; taste, odor, color, and texture; will be done to analyze the acceptance of new product by consumers.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Prof.Dr.Tomris Altuğ Onoğur, Prof.Dr. Yeşim Elmacı, Gıdalarda Duyusal Değerlendirme, SIDAS 2015.

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

3 learning outcomes will be measured by midterm, final exam and assignment.

Language of Instruction

Turkish

Course Policies and Rules

to be announced.

Contact Details for the Lecturer(s)

nihan.gogus@deu.edu.tr

Office Hours

to be announced

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes