| Language of Instruction |
Türkçe |
| Course Type |
Elective Courses |
| Course Instructor(s) |
DOÇ. DR. SEMA EKİNCEK |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisite for this course. |
| Courses Recomended |
No recommended programme component |
| Recommended Reading List |
Durlu-Özkaya, F. (2025). Gastronomide Ürün Geliştirme ve Duyusal Analiz. Ankara: Nobel Yayıncılık. |
| Assessment methods and criteria |
1 Mid-term exam and 1 Final Exam |
| Work Placement |
N/A |
| Catalog Content |
The Concept and Importance of Innovation; The Relationship Between Creativity and Innovation; R&D and Innovation; Innovation Management, Concepts and Models; Innovation in Gastronomy: Food and Beverage Establishments, Kitchens, and Chefs; Innovation Cases in Gastronomy and Analysis; Review and Reporting of Innovation and Product Development Literature; Product Development Process: Stages, Management, and Application; Market Research and Trend Analysis; Creative Idea and Product Concept Development; Product Design and Sensory Evaluation; Product Development Practice, Data Collection and Analysis; Data Analysis, Interpretation, and Scientific Reporting. |
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