| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 196000107107 | PRODUCT DEVELOPMENT IN KITCHENS | Elective | 4 | 7 | 3 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The Product Development in Kitchens course aims to teach students the fundamental principles, processes, and techniques for innovatively and creatively developing food products. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Explain the fundamental stages and principles of the food product development process. | | 2 | Apply ingredient selection, formulation, and sensory analysis techniques. | | 3 | Develop innovative products by analyzing consumer expectations and food trends. | | 4 | Integrate food safety, sustainability, and quality control principles into the product development process. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| none |
| Recommended Optional Programme Components |
| none |
| Course Contents |
| This course provides a comprehensive overview of the process of developing new food products in kitchens. Topics such as food trends, consumer expectations, and sensory analysis are covered alongside ingredient selection, formulation, cooking techniques, and prototyping processes. Additionally, key concepts such as product innovation, food safety, and sustainability are discussed. Through hands-on projects and group work, students enhance their creative culinary skills by developing original recipes and concepts. |
| Weekly Detailed Course Contents |
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| 1 | Introduction to Product Development Food innovation and fundamental processes | | | | 2 | Consumer Trends and Expectations Market research and target audience analysis | | | | 3 | Ingredient Selection and Functions Properties and interactions of raw materials | | | | 4 | Formulation and Recipe Development Measurement, texture, and taste optimization | | | | 5 | Role of Cooking Techniques in Product Development Thermal and mechanical processing | | | | 6 | Sensory Analysis and Product Evaluation Taste, texture, and aroma testing | | | | 7 | Product Prototyping and Experimental Studies Initial trials and recipe adjustments | | | | 8 | Food Safety and Quality Control HACCP and good manufacturing practices | | | | 9 | Sustainability and Ethical Product Development Environmentally friendly and healthy food design | | | | 10 | Food Packaging and Shelf Life Optimization Packaging techniques and preservation methods | | | | 11 | Product Development with Alternative Protein Sources Plant-based and functional foods | | | | 12 | Product Development in Industrial and Restaurant Kitchens Applications and scaling up | | | | 13 | | Final Project Development Group-based new product creation and presentation preparation | | | 14 | | Final Project Presentation and Evaluation Showcasing innovative food products | |
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| Recommended or Required Reading |
| Instructor's lecture notes |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | none |
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| Workload Calculation |
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| Midterm Examination | 1 | 20 | 20 |
| Final Examination | 1 | 30 | 30 |
| Attending Lectures | 1 | 10 | 10 |
| Team/Group Work | 1 | 20 | 20 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 10 | 10 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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