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Information
| Code | BT0130 |
| Name | Packaging Technology |
| Term | 2024-2025 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal / Objective
The course provides learners with a broad knowledge of the principles, materials, processes and key elements of packaging production and use.
Course Content
In food packaging industry, non-biodegradable materials are a problem due to the demand for more sustainable and environmentally friendly material, and thus, bio-nanocomposites offer a potential solution. Nanotechnological applications in food packaging contain nanocomposites for plastic film coatings to improve packaging, antimicrobial nanoemulsions or nanomaterials to prevent microbial contamination, and nanosensors for identifying pathogen contamination to alert consumers. Incorporation of nanoparticles into packaging materials will allow light weight, durable, and low gas permeable materials to preserve flavor and aroma of the products, thus extending shelf life. This course will cover improved packaging, active packaging, and Intelligent/smart packaging and how to apply them to foods.
Course Precondition
None
Resources
Related lecture notes
Notes
1. Özoğul, Y., McClements, D. J., Kosker, A. R., Durmus, M., & Ucar, Y. (2019). Nanotechnological Applications. Innovative Technologies in Seafood Processing, 279-301. 2. Coles, R., McDowell, D., & Kirwan, M. J. (Eds.). (2003). Food packaging technology (Vol. 5). CRC press. 3. Nura, A. (2018). Advances in food packaging technology-a review. Journal of Postharvest Technology, 6(4), 55-64.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understand the importance of packaging in preventing food spoilage. |
| LO02 | Recognize the materials used in food packaging production and learn their properties. |
| LO03 | Selects packaging appropriate to food specifications. |
| LO04 | Understand the importance of shelf life in foods and learn the conditions that will ensure this. |
| LO05 | Learn the latest developments in food packaging technology and biological materials that can be used in food packaging. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen the current and advanced knowledge in the field with original thought and / or research at the level of expertise based on the qualifications of the graduate and reach the original definitions that will bring innovation to the field. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction of the field; it achieves original results using knowledge requiring expertise in analysis, synthesis and evaluation of new and complex ideas. | 2 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Evaluates, uses and transfers new information in the field with a systematic approach. | 1 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Makes critical analysis, synthesis and evaluation of new and complex thoughts. | 4 |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Makes leadership in environments that require the analysis of original and interdisciplinary problems. | 5 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | It extends the limits of knowledge in its field by publishing at least one scientific article in its field in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Develops new ideas and methods related to the field by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO08 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. | |
| PLO09 | Yetkinlikler - Alana Özgü Yetkinlik | Conducts scientific research in national and international scientific research groups. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision making processes in solving problems encountered in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and terminology course | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 2 | Common packaging materials | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 3 | Manufacturers of packaging and packaging materials (paper, cardboard, plastic, metal, glass, wood) | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 4 | Users of packaging or packaging materials | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 5 | Advanced Packaging Technology | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 6 | Packaging contain nanocomposites | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 7 | Improved packaging | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Active packaging | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 10 | Intelligent/smart packaging | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 11 | Biosensors | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 12 | Nanosensors | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 13 | Packaging Development and Design | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 14 | Trends and Future Markets in Packaging | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 15 | Sustainability and Resource Management | Reading the resources and lecture notes on the subject | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 5 | 70 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 4 | 4 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 4 | 4 |
| Total Workload (Hour) | 152 | ||
| Total Workload / 25 (h) | 6,08 | ||
| ECTS | 6 ECTS | ||