GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES / FOOD ENGINEERING / GDM7103 - DEVELOPMENT OF NOVEL FOOD PRODUCTS

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1General knowledge on formulations of food products and individuals who have various nutritional needs (e.g. in every age of healthy people, pregnant, athletes, recuperating patients and elderly as well as people with malnutrition problem)[1]pp. 1-18
2General knowledge on formulations of food products and individuals who have various nutritional needs (e.g. in every age of healthy people, pregnant, athletes, recuperating patients and elderly as well as people with malnutrition problem)[1]pp. 19-35
3Various applications of food formulations and the interaction between food matrix and ingredients [1]pp. 36-57
4Various applications of food formulations and the interaction between food matrix and ingredients [1]pp. 58-75
5Preliminary product description and prototype development [1]pp. 76-85
6Preliminary product description and prototype development [1]pp. 86-100
7Product testing [1]pp. 101-114
8Product testing [1]pp. 115-127
9The formal presentation of a new product [1]pp. 128-140
10The formal presentation of a new product[1]pp. 141-161
11Quality attributes for newly formulated foods [1]pp. 162-176
12Quality attributes for newly formulated foods [1]pp. 177-196
13Quality assurance and measurement of consumer acceptance for newly formulated foods[1]pp. 197-213
14Quality assurance and measurement of consumer acceptance for newly formulated foods[1]pp. 214-240