| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food Packaging | GID4112 | Turkish | Compulsory | 4. Semester | 2 + 0 | 2.0 | 3.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | face to face, lecture, question and answer |
| Course Coordinator | Öğr. Gör. Dr. Murat TEKBAŞ |
| Instructor(s) | |
| Goals | The main objective of the course is to raise awareness about the importance of packaging technology, which is one of the important elements in food technology. In this context, physical, chemical, morphological, thermal, etc. properties of materials used as raw materials in packaging and their effects on the properties of food packaging materials, the relationship between the protective functions of packaging materials and food spoilage, new packaging technologies, food-packaging interactions and packaging material-environment relationship. This information is reinforced by giving different food-packaging application examples. |
| Course Content | Basic properties of materials used in food packaging; production of cellulose, metal, plastic and ceramic based packaging materials; biodegradable packaging; modified and controlled atmosphere packaging; active and smart packaging technologies; aseptic packaging; materials commonly used in the packaging of basic food groups such as meat, milk, cereals and fruit and vegetables; legal aspects of substances and materials in contact with food, packaging-environment-health relationship. |
| # | Öğrenme Kazanımı |
| 1 | Students gain knowledge about the structure of materials in contact with food and materials used in food packaging. |
| 2 | Gains knowledge of packaging materials and types of packaging materials produced from cellulose, metal, plastic and ceramic materials. |
| 3 | Knows new packaging technologies such as aseptic packaging, modified atmosphere packaging, active and smart packaging. |
| 4 | Gains the ability to determine the packaging materials to be used in the packaging of food according to the properties of food. |
| 5 | Have knowledge about the relationship of packaging materials with the environment and nature. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Giving information about the course and its functioning, meeting the students | Preparation, After Class Study, Other Activities, Research, Practice |
| 2. Week | Introduction to food packaging and materials used in packaging, Historical development of packaging | Research, Other Activities, Practice, Preparation, After Class Study |
| 3. Week | Cellulose-based packaging materials, production and use | Research, Other Activities, Preparation, After Class Study, Practice |
| 4. Week | Glass packaging materials, production and use | Practice, Other Activities, Preparation, After Class Study, Research |
| 5. Week | Metal packaging materials, production and use | Preparation, After Class Study, Other Activities, Practice, Research |
| 6. Week | Plastic packaging materials, production and use | Research, Preparation, After Class Study, Other Activities, Practice |
| 7. Week | Bioplastics and biodegradable packaging material | Preparation, After Class Study, Practice, Research, Other Activities |
| 8. Week | Midterm exam | Preparation, After Class Study, Practice, Other Activities |
| 9. Week | MIDTERM EXAM evaluations, details, elimination of deficiencies | Preparation, After Class Study, Research, Other Activities, Practice |
| 10. Week | Modified and controlled atmosphere packaging | Preparation, After Class Study, Other Activities, Practice, Research |
| 11. Week | Active packaging technology | Research, Practice, Preparation, After Class Study, Other Activities |
| 12. Week | Intelligent packaging technology | Other Activities, Preparation, After Class Study, Research, Practice |
| 13. Week | Principles for the packaging of different food products | Preparation, After Class Study, Research, Other Activities, Practice |
| 14. Week | End of term evaluation, compensation of missing subjects, evaluation of course achievements, application of questionnaires. | Other Activities, Preparation, After Class Study, Practice, Research |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Having ability of following current information, being productive in the area of technology and science,having a creative and wide angle point of view. | ✔ | |||||
| 2 | Having skills and knowledge in order to be able to realise the production of food products in conformity with regulations , hygiene - sanitation standarts and Turkish Food Regulation. | ✔ | |||||
| 6 | Acquiring skill and knowlede about how to produce economical, functional and competitive products. | ✔ | |||||
| 11 | Having the conscience of lifelong learning necessity by following the developments in science and technology and having the will of innovating oneself continuously. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 |
|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 |
| PY2 | 5 | 5 | 5 | 5 | 5 |
| PY6 | 5 | 5 | 5 | 5 | 5 |
| PY11 | 5 | 5 | 5 | 5 | 5 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 2 | 28 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 1 | 14 |
| Research | 14 | 1 | 14 | |
|
Sınavlar |
Midterm 1 | 1 | 10 | 10 |
| Final | 1 | 10.5 | 10.5 | |
| Total Workload | 76.5 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 3.0 | ||
