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Course Code: 
CULA 376
Course Type: 
Area Elective
P: 
2
Lab: 
0
Credits: 
4
ECTS: 
6
Course Language: 
İngilizce
Course Objectives: 
This courses is designed for the senior students to teach how to “develop” or “modify” a food product, and the basics of different sensory evaluation tests.
Course Content: 

Theoretical and practical knowledge those are required to modify the existing food product and/or to develop new food products. Product formulation, ingredient interaction, market evaluation, sensory evaluation, consumer testing, data interpretation, safety, and regulation are covered. Panel tests and their statistical interpretations; taste, odor, color, and texture; are carried out to analyze the acceptance of new product by consumers.

Vertical Tabs

Course Flow

Week Topics Study Materials
1 Introduction- why to develop a new food product?  
2 Steps for product formulation/alteration  
3 Importance of market survey- basic structure of questionnaires, GAP analysis, risk analysis, perceptual map  
4 Prototype development  
5 Sensory evaluation tests  
6 Midterm  
7 Assignment- the teams and the products  
8 Market survey (for the chosen product)  
9 Preparation of the recipes and the process flow diagrams  
10 First Prototype development  
11 Sensory evaluation tests  
12 Second prototype development based on the results obtained from the sensory evaluation tests  
13 Sensory evaluation tests for the second prototypes  
14 Statistical analysis and Class presentations  

 

Recommended Sources

Textbook
  1. Ozilgen, 2014, S. Cooking as a Chemical Reaction: Culinary Science with Experiments, Taylor and Francis group, CRC Press, USA.
Additional Resources
  1. Gordon W F,  2004, New food product Development: From concept to market place, CRC press, USA. 
  2. O'Mahony M, 1986, Sensory evaluation of food : statistical methods and procedures, Marcel Dekker.

New York.

McGee H, 2004, On food and cooking : the science and lore of the kitchen, Scribner, New York.

  1. Fellow P, 2009, Food processing technology : principles and practice, 3. ed., Woodhead, Cambridge
  2. Gaman P M, 1996, Sherrington K B, The science of food, 4. ed., Oxford, Butterworth-Heinemann.

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms and Final 2 60
Quizzes   Bonus: up to 10%
Assignment and class participation 1 40
Total   100
Total   100