Food Product Development and Design

Course Code:

FDE 435

Course Period:

Autumn

Course Type:

Core

Credits:

4

Theoric:

3

Practice:

2

Laboratory Hour:

0

ECTS:

6

Prerequisite Courses:

Food Safety and Risk Analysis

Course Language:

English

Course Coordinator:

Özge Taştan

Course Objectives:

This course aims to enable students to understand the product design processes and strategies used in the food industry under realistic constraints, and to apply the knowledge and skills acquired throughout the program to the design of innovative food products.

Course Content:

Introduction to product design processes and innovation in the food industry. Topics include the product development and design process, methods, and constraints (quality in design, health, food safety and sustainability, legal and ethical issues, packaging, economic factors). Case studies on product design processes with guest 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

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
1) Ability to prepare market research reports for need-based product design.	8b	1, 2	E
2) Ability to explain the food components that can be used to design low-fat, low-salt, low-sugar, or low-calorie food products, as well as high-fiber or high-protein food products, and probiotic, prebiotic, or functional foods. Additionally, they can explain the formulation development, production methods, and strategies.	1a, 9b, 10b	1,2,9	A
3) Ability to use modern design methods in optimizing a food formulation.	3b	1, 2	E
4) Ability to design a food product under realistic constraints and conditions.	3a, 4a	1, 2, 9	A, F
5) Ability to prepare nutritional value tables, calculate nutrient content based on a given formulation, and assess compliance with nutrition and health claims.	1a, 9b	1,2, 3	A, F
6) To carry out a product design project through interdisciplinary teamwork, and have the ability to prepare and present the project as a report.	3a, 6b,7c	1,2,11	F, G
7) A sense of professional ethics and responsibility.	9a	1,2	E

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to innovation and design processes in the food industry, market research, and trends in food formulations.	Lecture Notes and Recommended Sources
2-5	Food ingredients that can be used for the design of low-salt, low-fat, low-sugar, prebiotic, probiotic, and/or functional food products.	Lecture Notes and Recommended Sources
6-9	Formulation development for designing a specific food product (such as low-salt, low-fat, low-sugar, prebiotic, probiotic, and/or functional, vegan, etc.).	Lecture Notes and Recommended Sources
9-12	Discussion of the importance of quality, health, safety, sustainability, packaging, and economic factors in the design of a specific food product by case studies.	Lecture Notes and Recommended Sources
13-14	Creating a nutrition facts table, calculating the nutrient content of a given formulation, and evaluating its compliance with nutrition and health claims.	Lecture Notes and Recommended Sources

Recommended Sources

RECOMMENDED SOURCES
Textbook	Course materials prepared by the faculty and recommended/shared articles.
Additional Resources	Norton vd., 2013. Formulation Engineering of Foods. John Wiley and Sons Ltd, UK

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	YULEARN/Turnitin
Exams	Midterm exam, assignments/in-class activities, final project and presentation

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-Term Exam	1	20
Assignments/In-class activities	6	42
Final project and presentation	1	38
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		38
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		62
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAMME
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,		X
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,					X
3b	Ability to apply modern design methods for this purpose.					X
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.		X
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,					X
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,			X
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.					X
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.					X
9b	Knowledge on standards used in engineering practice.			X
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.			X
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 Duration	14	5	70
Hours for off-the-classroom study (Pre-study, practice, review/week)	14	1	14
Homework/In-class activities	6	5	30
Midterm exam-Bireysel çalışma	1	10	10
Midterm exam	1	2	2
Multidisciplinary project	1	24	24
Final project	1	10	10
Total Work Load			160
Total Work Load / 25 (h)			6.4
ECTS Credit of the Course			6

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