Abstract:

Abstract In this study, using perceptual maps for the development of about to be forgotten foods of Anatolia, the comparison of the original recipes with the different prescriptions previously agreed during the course is included. It is questioned whether alternative prescriptions created by considering the current taste perceptions of the students participating in the study can be adopted by the society. Provided that the same materials are used in different groups during the evaluation process, both the alternative prescription and the original prescription of the product are made. Dokuz Eylül University School of Applied Sciences sophopmore class students, whose education levels are considered to be sufficient are designated as panelists. Sensory analyzes of the products with the prescriptions used for the research were performed. Perceptual maps of the analyzed products were comparatively added to the research findings and differences were added to the findings through inference, suggestions and evaluation. The study carried out within the scope of the product development course has shown that Anatolian dishes have the potential to be improved. Considering the cultural spread, economic contribution and promotion features of dishes(Özdemir, 2012), it is thought that it is important to evaluate this potential more widely. One of the aims of the research was to ensure that the students could understand the subjects better by applying the scope of the course. It is also thought that the semi- theoretical and semi-practical course achieved its purpose in this way.

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