Description of Individual Course Units
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Offered By |
Efes Vocational School |
Level of Course Unit |
Short Cycle Programmes (Associate's Degree) |
Course Coordinator |
ASSISTANT PROFESSOR NIHAN GÖĞÜŞ BAĞIŞ |
Offered to |
Cultural Heritage and Tourism |
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 |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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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 |
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*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
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 |
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Contribution of Learning Outcomes to Programme Outcomes |
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