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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

CULINARY INNOVATION AND DIGITAL GASTRONOMY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS452 CULINARY INNOVATION AND DIGITAL GASTRONOMY 8 3 3 8

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature review Introduction to Digital Gastronomy and Next-Generation Kitchens Lecture-Discussion-Question & Answer
2 Literature review Creative Idea Generation and Innovation Culture Lecture-Discussion-Question & Answer
3 Literature review Developing Menu and Product Ideas with Artificial Intelligence Lecture-Discussion-Question & Answer
4 Literature review Digitalization in Customer Experience Lecture-Discussion-Question & Answer
5 Literature review Social Media Trends and Viral Food Projects Lecture-Discussion-Question & Answer
6 Literature review Product Presentation Using Digital Design Tools Lecture-Discussion-Question & Answer
7 Literature review Market Research and Digital Trend Analysis Lecture-Discussion-Question & Answer
8 Literature review Digital Marketing and Brand Storytelling Lecture-Discussion-Question & Answer
9 Literature review Sustainability and Technology in Gastronomy Lecture-Discussion-Question & Answer
10 - MID-TERM EXAM -
11 Literature review Representation of Cultural Heritage in Digital Gastronomy Lecture-Discussion-Question & Answer
12 Literature review Consumer Perception and Online Reputation Management Lecture-Discussion-Question & Answer
13 Literature review Digital Packaging and Smart Labels Lecture-Discussion-Question & Answer
14 Literature review Artificial Intelligence and Next-Generation Business Models in Gastronomy Lecture-Discussion-Question & Answer
15 Literature review Project Presentations – Digital Product and Marketing Plan Group Work & General Review Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -