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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G405.1B2 | Food Packaging | Elective | 4 | 7 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | The objective of the course is to raise awareness about the importance of packaging technology which is one of the main constituents of food technology. The relations between food deteriorations and protective functions of packaging materials; the materials used in food packaging; multilayered combinations of packaging materials; packaging systems, methods and equipments are introduced in the area of this course. The students are informed of innovative packaging technologies and food-packaging interactions. These are strenghten by giving examples of different food-packaging application systems. | | Name of Lecturer(s) | | Doç. Dr. Özlem ÇAKIR | | Learning Outcomes | | 1 | Explains the importance of packaging and packaging in the field of Food Engineering | | 2 | Has information about glass and glass packaging. | | 3 | Has information about Tin packaging. | | 4 | Has information about aluminum packaging | | 5 | Has information about Plastics and plastic packaging, paper and paper packaging | | 6 | Has information about the aseptic packaging and modified atmosphere packaging | | 7 | Has information about the Transport packaging |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | In the area of this course; the information about relations between packaging materials and foods sensitive to humidity, oxygen and light are given to the students. Glass, paper, aluminium, tin-plate, plastic and multi layered packaging materials are introduced to the students. Glass, paper, aluminium, tin-plate, plastic and multi layered packaging materials are introduced to the students. Glass, paper, aluminium, tin-plate, plastic and multi layered packaging materials are introduced to the students. The filling technology to bottles, tin-plate can and glass jars are explained. Packaging technology with film based materials are explained. Aseptic packaging technology and modified atmosphere packaging technology are introduced to the students. Examples of packaging materials for different kinds of foods are given. The information about food-packaging interactions are given to the students. The developments in packaging technology are given to the students. Students prepare reports by using different kinds of sources and make presentations on the basis of packaging technology by group working. | | Weekly Detailed Course Contents | |
| 1 | Introduction to the packaging technology, Importance and functions of packaging, Food deteriorations | | | | 2 | Paper and paper based packaging materials, Glass packaging materials | | | | 3 | Metal based packaging materials-Aluminium materials | | | | 4 | Metal-based packaging materials-Tin-plate materials | | | | 5 | Plastic and plastic based packaging materials, Multi layered packaging materials | | | | 6 | Systems for filling liquid and viscous foods to the bottles | | | | 7 | Systems for packaging of food to the tin-plate cans and glass jars. Packaging technology of film-based materials. | | | | 8 | Midterm exam | | | | 9 | Aseptic packaging technology in food industry | | | | 10 | Modified atmosphere packaging technology in food industry | | | | 11 | Examples for food-packaging applications | | | | 12 | Developments in packaging technology-Active packaging technology | | | | 13 | Developments in packaging technology-Intelligent packaging technology | | | | 14 | Biodegradable packaging materials, Food-packaging interactions | | | | 15 | Student presentations | | |
| | Recommended or Required Reading | | • Üçüncü, M., 2000, Gıdaların Ambalajlanması , Ege Üniversitesi Basımevi, Bornova, 689 s.
• Bureau, E. and Multon, J.L., 1996, Food Packaging Technology Vol. 1, VCH, Newyork, 367p.
• Brody, A.L., 2001, Active Packaging for Food Applications Edited by Aaron L. Brody, Eugene R. Strupinsky, Lauri R. Kline, Boca Raton: CRC Press, 218 p. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 15 | 2 | 30 | | Self Study | 14 | 2 | 28 | | Individual Study for Mid term Examination | 14 | 1 | 14 | | Individual Study for Final Examination | 14 | 2 | 28 | | Homework | 10 | 1 | 10 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 2 | 3 | 3 | 4 | 3 | | LO2 | 3 | 2 | 3 | 4 | 3 | 2 | | LO3 | 4 | 2 | 3 | 3 | 3 | 3 | | LO4 | 3 | 3 | 3 | 4 | 3 | 3 | | LO5 | 3 | 2 | 4 | 3 | 3 | 2 | | LO6 | 4 | 2 | 3 | 4 | 2 | 2 | | LO7 | 4 | 3 | 4 | 2 | 4 | 3 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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