New Product Development and Innovation Management In Tourism
Tourism Management
Institute of Social Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| New Product Development and Innovation Management In Tourism | TDR118 | Elective | Doctorate degree | 1 | Spring | 7 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) To prepare new food formulations
2) To use the sensory techniques to control the sensory properties in the teeth
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | High | Middle | Middle | Middle | High | Middle | Middle | |
| 2 | Middle | High | High | High | High | Middle | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
The importance of authenticity in food and beverage establishments, speciality products, requirements. Works to be done for achieve a variety of specialties, food quality characteristics.Sensroy evaluation, definitions, the importance, the purposes in food industry and food and beverage establishments. Sensory evaluation panel room, Controls of product and panel, selection of panelists Sensory evaluation panel room, Controls of product and panel, selection of panelists
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required