Food Innovation and Design

Course Code:

FDE467

Course Period:

Autumn

Course Type:

Core

Credits:

4

Theoric:

3

Practice:

2

Laboratory Hour:

0

ECTS:

5

Prerequisite Courses:

Food Engineering Operations and Process Design

Food Formulation Engineering

Food Safety and Risk Assessment

Course Language:

English

Courses given by:

Özge Taştan

Course Objectives:

This course aims to provide the students an understanding of the engineering design process, and design practices and methods used for product and process design in the food industry and enable them to apply the knowledge and skills gained throughout the program for the design of innovative food products and processes under realistic constraints.

Course Content:

Introduction to design processes and innovation in the food industry. The engineering design process, methods and constraints. Project management. Food product and process design: methodologies, constraints (quality, health, food safety and sustainability in design, legal and ethical issues, economic factors). Case studies in food engineering design and innovation with invited speakers from academia and industry.

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper, 9: Presentation by guest s

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam C: Take-home quiz, D: Experiment report, E: Homework, F: Project, G: Presentation by student

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Ability to use design processes for the solution of food engineering problems	1a, 1b, 3a, 6c	1, 2, 9	A, C, E
Ability to design a food product and/or process under realistic constraints and conditions	3a, 4a, 6c, 8b, 9b, 11b	1, 2, 9	A, F
Knowledge of project management frameworks and methodologies	6c, 10a	1, 2, 9	E
Through interdisciplinary teamwork, students will be able to design projects that incorporate technical requirements, economic limitations, and quality elements under realistic conditions. Additionally, students will prepare and present a project report.	3a,4b,6b,7c,7d,8b	1,2,9,11	F, G
Professional ethics and sense of responsibility	9a	1,2	B, E

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to design processes and innovation in the food industry	Lecture notes & Recommended resources
2-5	Engineering design process and methods, design constraints, project management	Lecture notes & Recommended resources
6-9	Food product, and process design: methodologies and constraints (quality, health, safety, sustainability, social ramifications, legal and ethical issues, economic factors).	Lecture notes & Recommended resources
10-14	Case studies in food product and process design with the participation of Department Faculty, and multidisciplinary speakers from academia, and industry involved in the design processes.	Lecture notes & Recommended resources

Recommended Sources

RECOMMENDED SOURCES
Textbook		--
Additional Resources		Additional resources will be provided by the instructors.

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	YULEARN
Exams	Midterm, Assignments, Final Project, and Presentation

Assessment

FDE 467 COURSE ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm exam	1	20
Assignments/Quizzes/In-class activities	5	40
Final project and presentation	1	40
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,	√
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.	√
2a	Ability to identify, formulate, and solve complex engineering problems,
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,	√
3b	Ability to apply modern design methods for this purpose.	√
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.	√
4b	Ability to employ information technologies effectively.	√
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6a	Ability to work efficiently in intra-disciplinary teams,
6b	Ability to work efficiently in multi-disciplinary teams,	√
6c	Ability to work individually.	√
7a	Ability to communicate effectively in English, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,	√
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,	√
7d	Ability to make effective presentations,	√
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,
8b	Ability to continue to educate him/herself.	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.	√
9b	Knowledge on standards used in engineering practice.	√
10a	Knowledge about business life practices such as project management, risk management, change management.	√
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.	√
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course hours	14	5	70
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Midterm exam	1	2	2
Final project & presentation	1	10	10
Assignments	5	5	25
Total Work Load			135
Total Work Load / 25 (h)			5.4
ECTS Credit of the Course			5

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