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Program Type: 
Thesis
Non Thesis
Course Code: 
CULA504
Semester: 
Spring
Course Type: 
Core
P: 
3
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Objectives: 
Goals In this course, impacts of innovative and scientific approaches on classic cooking techniques will be examined. Basic purposes of the course are; to analyze the physical and chemical changes that occur during processing of foods when classic methods are applied, and to suggest innovative techniques to compete in the market
Course Content: 
Content At the end of this course student will be able to understand the methods and steps that are applied to innovate food products, techniques, methods, and suggest innovative approaches based on demands from the competitive market.
Learning Outcomes Program Learning Outcomes Teaching Methods Assessment Methods
Understands the basic chemical and physical properties of foods 1,4,9 1,2,3,4 A,B
Applies/relates fundamental chemical, physical and biological principles during the preparation of food    

    1,4,3,9,13

1,2,3,4 A,B
Explains the impacts of food structure on the final product attributes 1,4,9 1,2,3,4 A,B
Explains the importance of storage conditions on the quality of food products 5,13,17 1,2,3,4 A,B
Explains food-food interactions 1,4,9 1,2,3,4 A,B
Knows the basic cooking techniques and knows how to prepare stocks. 3,7 1,4 A,C
Teaching Methods: 
1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment Methods: 
A: Testing, B: Homework, C: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes Program Learning Outcomes Teaching Methods Assessment Methods
Understands the basic chemical and physical properties of foods 1,4,9 1,2,3,4 A,B
Applies/relates fundamental chemical, physical and biological principles during the preparation of food    

    1,4,3,9,13

1,2,3,4 A,B
Explains the impacts of food structure on the final product attributes 1,4,9 1,2,3,4 A,B
Explains the importance of storage conditions on the quality of food products 5,13,17 1,2,3,4 A,B
Explains food-food interactions 1,4,9 1,2,3,4 A,B
Knows the basic cooking techniques and knows how to prepare stocks. 3,7 1,4 A,C

Course Flow

COURSE CONTENT
Week Topics Class/Study Materials
1 Introduction: Relating technology to cooking and gastronomy

 

  1. Aguilera JM (2018) Relating Food Engineering to Cooking and Gastronomy. Comprehensive Reviews in Food Science and Food Safety, Vol.17 doi:10.1111/1541-4337.12361
  2. Fooladi E. ,Hopia A. ,Lasa D. and Arboleya JC. (2019) Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences. International Journal of Gastronomy and Food Science, 6–14
  3. PAPER ASSIGNMENT TO DISCUSS: Aguilera JM (2018) The emergence of gastronomic engineering. Innovative Food Science and Emerging Technologies 41:277–283
2 Modes of Heating Conduction, convection, radiation
3 Modes of Heating and classical cooking techniques Conduction, convection, radiation
4 Classic vs Innovation in the sector
  1. Advertisement of CIA The future of food: Exploring food innovations of tomorrow  https://www.ciachef.edu/uploadedFiles/Pages/Admissions_and_Financial_Aid/future-of-food.pdf
  2. Zilberman D. (2017) UCBERKELEY BLOG The innovations behind the new food revolutions
  3. PAPER ASSIGNMENT TO DISCUSS: Hu M. (2010) Discovering culinary competency: An innovative approach. Journal of Hospitality, Leisure, Sport and Tourism Education, Vol. 9, No. 1 DOI:10.3794/johlste.91.227
5 Reasons for Redeveloping Food Processing: The Role of Food Innovation Centers- Montana as a case study
  1. Babcock J., (2008) Redeveloping a Montana Food Processing Industry: The Role of Food Innovation Centers https://scholarworks.umt.edu/cgi/viewcontent.cgi?article=1827&context=etd
  2. PAPER ASSIGNMENT TO DISCUSS: Horng J. (2009) The Development of a Scale for Evaluating Creative Culinary Products. Creativity Research Journal, 21(1), 54–63, 2009
 

 

 

6

What is innovation?
  1. Kahn KB. (2018) Understanding innovation. Business Horizons (2018) 61, 453—460
  2. PAPER ASSIGNMENT TO DISCUSS: Soriano FA et al., (2018) What’s driving innovation in small businesses in Australia? The case of the food industry*. Australian Journal of Agricultural and Resource Economics, 63, pp. 39–71
7  

 

Steps of product development

  1. Ottenbacher M. and Harrington RJ. (2007) The Culinary Innovation Process: A Study of Michelin-Starred Chefs. Journal of Culinary Science & Technology, Vol. 5(4) Available online at http://jcst.haworthpress.com
  2. PAPER ASSIGNMENT TO DISCUSS: Harrington RJ. (2007) Part I: The Culinary Innovation Process– A Barrier to Imitation. Journal of Foodservice Business Research, Vol. 7(3)
8 BRAIN STORMING WEEK
  1. Harrington RJ. (2007) Part II:
    Rice Flour Beignets– A Case Study of the Culinary Innovation Process. Journal of Foodservice Business Research, Vol. 7(3) Available online at http://www.haworthpress.com/web/JFBR

CHOOSE YOUR TOPIC FOR THE NEXT WEEK

9 Mid-term/paper presentations MID-TERM/PAPER PRESENTATIONS/DISCUSSION
10 Drivers and barriers to culinary innovations
  1. Albors-Garrigós J., Monzo JM. and Garcia-Segovia P. (2018) Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services. Industry and Innovation. 25(1):84-111
  2. PAPER ASSIGNMENT TO DISCUSS: Jimenez-Mavillard A., Suarez JL. (2020).  Diffusion of elBulli’s innovation: Rate of adoption in Allrecipes and Epicurious. International Journal of Gastronomy and Food Science 22: 100243
11 Drivers and barriers to culinary innovations
  1. Lee C. , Hallak R, Sardeshmukh SR (2019) Creativity and innovation in the restaurant sector: Supply-side processes and barriers to implementation. Tourism Management Perspectives 31:54–62
  2. PAPER ASSIGNMENT TO DISCUSS: Opazo MP. (2012) Discourse as driver of innovation in contemporary haute cuisine: The case of elBulli restaurant. International Journal of Gastronomy and Food Science, 82–89

PAPER ASSIGNMENT TO DISCUSS: Jimenez-Mavillard A., Suarez JL. (2020).  Diffusion of elBulli’s innovation: Rate of adoption in Allrecipes and Epicurious. International Journal of Gastronomy and Food Science 22: 100243

12
  •  
 Guest Speaker
13
  •  
 STUDENT PROJECTS
14
  •  
 STUDENT PROJECTS

Recommended Sources

RECOMMENDED SOURCES
Textbook Ozilgen S, 2019, Cooking as a Chemical Reaction: Culinary Science with Experiments 2nd ed. CRC Press. Taylor and Francis, USA.
Additional Resources
  1. Gaman P M, Sherrington K B, 1996, The science of food, 4. ed., Oxford, Butterworth-Heinemann,
  2. McGee H, 2004, On food and cooking : the science and lore of the kitchen, Scribner, New York.
  3. Fellow P, 2009, Food processing technology: principles and practice, 3rd ed., Cambridge, Woodhead.
  4. Academic Articles

 

Material Sharing

MATERIAL SHARING
Documents Articles
Assignments Every week- articles
Exams 1

Assessment

ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Take-home exam 1 20%
Take-home exam presentations 1 10%
Discussion Hours 1 30%
Total   60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100

Course’s Contribution to Program

ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Take-home exam 1 20%
Take-home exam presentations 1 10%
Discussion Hours 1 30%
Total   60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour) 		Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course hours) 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 6 84
Mid-terms 1 15 15
Quiz 1 10 10
Final examination 1 25 25
Total Work Load         176
Total Work Load / 30 (hours)     5.87
ECTS Credit of the Course     6
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