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| BTBL7370 | Innovations in Food Production | 3+0+0 | ECTS:7.5 | | Year / Semester | Spring Semester | | Level of Course | Third Cycle | | Status | Elective | | Department | DEPARTMENT of FISHERIES TECHNOLOGY ENGINEERING | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | -- | | Co-Lecturer | Prof. Dr. Sevim KÖSE | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | It aims to provide students with an integrated perspective on how to integrate marketing and consumer science, logistics and information technology, and how to develop new food products with a chain-oriented approach. It also draws attention to the changes in the food system, changes in food innovations such as changing consumer, increasing concerns about food safety and new insights in human nutrition. With the help of this information, it will contribute to the development and design of new products to the seafood processing industry. |
| Programme Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | PO - 1 : | Defines innovation | | | | PO - 2 : | Learn new approaches to innovation in food | | | | PO - 3 : | Reveals relevant new product ideas in aquaculture | | | | PO - 4 : | Evaluates the new product in terms of producer and consumer | | | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), PO : Learning Outcome | | |
| What is innovation ?, Definition of innovation; Consumer behavior with innovation in food: quality perception and decision making; Consumer-oriented new product development, Food safety and consumer behavior, Definition of functional foods, Technological innovations in food industry, Food quality and Food chains, Product design, Food production: Trends in system innovation, Developments in food processing, Developments in food packaging, Facilities for the food industry challenges such as food quality management and innovation. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | What is innovation? Definition of innovation | | | Week 2 | Consumer behaviour with regard to food innovations: quality perception and decision-making | | | Week 3 | Consumer-oriented new product development: principles and practice | | | Week 4 | Food safety and consumer behaviour | | | Week 5 | The introduction of functional foods | | | Week 6 | Technological innovation in the food industry: product design | | | Week 7 | Food quality and chains | | | Week 8 | New product development for seafood processing industry | | | Week 9 | Mid exam | | | Week 10 | Food production: trends in system innovation | | | Week 11 | Developments in food processing | | | Week 12 | Developments in food packaging | | | Week 13 | Possibilities and challenges for the food industry | | | Week 14 | Food quality management and innovation | | | Week 15 | Evaluation | | | Week 16 | Final exam | | | |
| 1 | Jongen, W.M.F. and Meulenberg, M.T.G. Innovation in agri-food system, Wageningen Academic Publishers The Netherlands, 2005. | | | |
| 1 | Genç, İ.Y., Esteves, E. And Diler, A. Quality and Safety Maintenance and Applications, Nova Science Publishers, New York. 2016. | | | 2 | Hocanın ders notları | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 05/04/2019 | 45 | 50 | | Presentation | 2
3
4
5
6
7
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10
11
12
13
14 | | | | | Homework/Assignment/Term-paper | 2
3
4
5
6
7
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10
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14 | | | | | End-of-term exam | 16 | 25/05/2019 | 45 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Sınıf dışı çalışma | 2 | 5 | 10 | | Arasınav için hazırlık | 2 | 5 | 10 | | Arasınav | 2 | 1 | 2 | | Dönem sonu sınavı için hazırlık | 3 | 5 | 15 | | Dönem sonu sınavı | 1 | 3 | 3 | | Total work load | | | 40 |
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