TÜRKÇE
ENGLISH
Information
| Code | IG307 |
| Name | Food Packaging Technology |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi SÜLEYMAN POLAT |
Course Goal
Teach students the required knowledge related to packages that will be needed at the stages of supplying food raw material, processing and selling. Also give knowledge about the latest developments in food packaging technology and biological materials that can be used in food packaging.
Course Content
The requirements needed for packaging of raw food materials and processed products of foods from plant and animal origin, selection of packaging that is suitable for properties of products, wood, fiber glass, metal and plastic packaging and combined packages, closing systems, labeling principles, definitions related to the shelf-life, analysis applied to food packaging materials and packages, advances in food packaging. Modified atmosphere, controlled atmosphere packaging, edible films and coatings applications, active and intelligent packaging systems.
Course Precondition
None
Resources
Food Packaging: Principles and Practice, Third Edition
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands the importance of packaging to prevent food spoilage |
| LO02 | Becomes knowledgeable about materials used in the manufacture of food packaging and learns their properties. |
| LO03 | Makes selection of food packaging suitable for the properties of food. |
| LO04 | Understands the importance of shelf life of foods and learns to provide appropriate conditions. |
| LO05 | Becomes knowledgeable about latest developments in food packaging technology and knowledge of biological materials that can be used in food packaging. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 2 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 3 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 3 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The importance of packaging for maintaining the food properties | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Packaging materials used for food packaging | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Paper and paper-based packaging materials | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Glass packages | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay |
| 5 | Metal packages | Reading class materials, homework | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Plastics and plastic processing methods | Reading class materials, homework | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Plastics and plastic processing methods 2 | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Combined packages | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay |
| 10 | Food-Packaging interactions | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay |
| 11 | Determination of shelf life of foods | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay |
| 12 | Aceptic packaging of foods | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Modify atmosphere packaging | Reading class materials, homework | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | New packaging technologies | Reading class materials, homework | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma |
| 15 | Labeling of foods and Legal regulations related to food packaging | Reading class materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reading class materials | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 6 | 6 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 25 | 25 |
| Total Workload (Hour) | 95 | ||
| Total Workload / 25 (h) | 3,80 | ||
| ECTS | 4 ECTS | ||