TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG403 |
| Name | Food Packaging Technology |
| Term | 2018-2019 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. SÜLEYMAN POLAT |
| Course Instructor |
Doç. Dr. SÜLEYMAN POLAT
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
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
Resources
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 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 5 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 4 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 4 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 4 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 4 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 1 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 5 |
| PLO10 | - | Complies with teamwork | 4 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 5 |
| PLO12 | - | Knows the necessity of lifelong learning. | 5 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 5 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 5 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 3 |
| PLO16 | - | is respectful of professional ethics | 5 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 4 |
| PLO18 | - | Knows the legislation and management systems related to foods | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The importance of packaging for maintaining the food properties | Reading class materials | |
| 2 | Packaging materials used for food packaging | Reading class materials | |
| 3 | Paper and paper-based packaging materials | Reading class materials | |
| 4 | Glass packages | Reading class materials | |
| 5 | Metal packages | Reading class materials, homework | |
| 6 | Plastics and plastic processing methods | Reading class materials, homework | |
| 7 | Plastics and plastic processing methods | Reading class materials | |
| 8 | Mid-Term Exam | Reading class materials | |
| 9 | Combined packages | Reading class materials | |
| 10 | Food-Packaging interactions | Reading class materials | |
| 11 | Determination of shelf life of foods | Reading class materials | |
| 12 | Aceptic packaging of foods | Reading class materials | |
| 13 | Modify atmosphere packaging | Reading class materials, homework | |
| 14 | New packaging technologies | Reading class materials, homework | |
| 15 | Labeling of foods and Legal regulations related to food packaging | Reading class materials | |
| 16 | Term Exams | Reading class materials | |
| 17 | Term Exams | Reading class materials |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 80 | 32 |
| 1. Homework | 20 | 8 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |