| Recommended Resources |
-Fuller, G. W. (2004). New food product development: from concept to marketplace. CRC Press.-Carpenter, R. P., Lyon, D. H., & Hasdell, T. A. (2000). Guidelines for sensory analysis in food product development and quality control. Springer Science & Business Media.-PF Guiné, R., CD Ramalhosa, E., & Paula Valente, L. (2016). New foods, new consumers: innovation in food product development. Current Nutrition & Food Science, 12(3), 175-189.-Harrington, R. J., & Ottenbacher, M. C. (2013). Managing the culinary innovation process: The case of new product development. Journal of Culinary Science & Technology, 11(1), 4-18. |
| Aims of the Course |
The aim of this course is to ensure that students grasp the theoretical foundations of innovation and product development processes in gastronomy and evaluate examples of innovation by examining the scientific literature in the field. It is intended to develop students' skills in generating creative ideas, creating product concepts, and planning the stages of developing a new gastronomy product through research design, data collection, and sensory evaluation methods. Within the scope of the course, it is aimed for students to analyze and interpret the data they obtain and to present their product development studies in the form of a scientific report. |