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Information
| Code | GM0017 |
| Name | New Methods in Food Packaging |
| Term | 2023-2024 Academic Year |
| Term | Fall |
| 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 Instructor |
1 |
Course Goal / Objective
To introduce novel methods applied in food packaging, to teach the effects of these methods on the shelf life of foods.
Course Content
Active and smart packaging applications in foods. Biopolymers and biodegradability. Edible film and coating applications..
Course Precondition
None
Resources
Active Packaging for Food Applications
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | The student knows the concepts of active and packaging. |
| LO02 | The student knows the methods used in active packaging. |
| LO03 | The student knows current active packaging practices. |
| LO04 | The student knows smart packaging applications and methods being developed. |
| LO05 | The student knows biopolymers and biodegradable packaging materials. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | 3 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Lecture Notes | Öğretim Yöntemleri: Anlatım |
| 2 | Materials used in food packaging | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 3 | Food-packaging interactions | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 4 | Biopolymers | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 5 | Biodegradable materials | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 6 | Active packaging applications 1 | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 7 | Active packaging applications 2 | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | - | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Smart packaging applications 1 | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 10 | Smart packaging applications 2 | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Nanotechnology applications in packaging 1 | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 12 | Nanotechnology applications in packaging 2 | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Innovations in the food packaging industry | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Antimicrobial packaging and applications | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 15 | Legal regulations in food packaging | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Student presentations | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 17 | Term Exams | - | Ölçme Yöntemleri: Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||