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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Gastronomy and Culinary Arts
  3. Master of Arts (MA) in Gastronomy and Culinary Arts
  4. Course Structure Diagram with Credits
  5. Innovation and Product Development in Gastronomy
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS521 - Innovation and Product Development in Gastronomy I. SEMESTER 2 +1 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) DOÇ. DR. SEMA EKİNCEK
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite for this course.
Courses Recomended No recommended programme component
Recommended Resources
Work Placement N/A
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Innovation and Product Development in Gastronomy: Theoretical Framework
Week - 2 Review and Reporting of Innovation Literature in Gastronomy
Week - 3 Review and Reporting of Product Development Literature in Gastronomy
Week - 4 Analysis of Innovation Cases in Gastronomy
Week - 5 Scientific Article Reading and Presentation Techniques in Gastronomy
Week - 6 Research Design in the Context of Innovation and Product Development in Gastronomy
Week - 7 Writing the Research Problem, Aim, Scope, Significance, and Methodology
Week - 8 Creative Idea Development and Product Concept Design
Week - 9 Stages of Product Development and Application–II
Week - 10 Stages of Product Development and Application–II
Week - 11 Stages of Product Development, Application and Data Collection–III
Week - 12 Sensory Assessment and Analysis Methods
Week - 13 Data Analysis and Interpretation
Week - 14 Writing and Presenting the Research Report

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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