| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Product Development | GTP212 | Elective | Associate degree | 2 | Spring | 3 |
Name of Lecturer(s)
Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Mutlu ÇELİK
Assistant Prof. Dr. Semin Özge KESKİN
Assistant Prof. Dr. Nadide SEYHUN
Lecturer Kayhan KOCA
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Produce new ideas about food products.
2) Enhance the functional properties of food products.
3) Design new packages for food products.
4) Design new and different food products.
5) Conduct projects about foods.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | High | Middle | Middle | No relation | Low | Middle | Middle | |
| 2 | No relation | Middle | Low | No relation | Low | Middle | Middle | |
| 3 | High | Low | Middle | No relation | Middle | High | High | |
| 4 | High | Low | Middle | Low | High | High | High | |
| 5 | Middle | Low | Low | Low | Low | Low | Low | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Food Legislation
Course Contents
This course includes introduction to design, production systems, developing a project, food production flowcharts, product development, profit analysis.
Weekly Schedule
1) Discussion about hot topics in food industry2) Choosing project topics
3) Research about project topic
4) Research about project topic
5) Research about project topic
6) Research about project topic
7) Design of the project
8) Midterm examination/Assessment
9) Design of the project
10) Design of the project
11) Preparation of presentations
12) Preparation of presentations
13) Presentations
14) Presentations
15) Final examination
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Project to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required