Course Name Code Semester T+U Hours Credit ECTS
Food Packaging Materials and Technologies GDM 551 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level yuksek_lisans
Course Type Optional
Course Coordinator Prof.Dr. ZEHRA AYHAN
Course Lecturers
Course Assistants
Course Category
Course Objective The objective of the course is to know how food packaging materials are manufactured, understand the material properties of various packaging materials as well as the final package, understand the principle of food packaging methods as well as criteria for selecting and testing packaging materials, have familiarity with packaging equipment and methods and be familiar with advances in food packaging techniques and systems.
Course Content Food packaging materials (metal, glass, paper and paper based packaging materials, plastics, laminated packaging materials, active and nanomaterials)
Production methods and properties of packaging materials
Material sealing techniques
Food package interactions (permeability, migration and sorption)
Package integrity and integrity test methods (destructive and nondestructive)
Food packaging technologies (modified atmosphere packaging, aseptic packaging, new packaging technologies)
Packaging materials and techniques used for specific food products
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Explore production, types and properties of food packaging materials , , , , , ,
2 Select proper packaging materials for the specific food products considering food-package interactions , , , , , ,
3 Determine appropriate food packaging technologies for the selected food , , , , , ,
4 Relate food quality, safety and shelf life with food package , , , , , ,
5 Analyze food packaging problems which may affect food quality and safety , , , , , ,
Week Course Topics Preliminary Preparation
1 Food packaging concept and terminology
2 Paper and paper based packaging materials and production techniques
3 Glass packaging materials and production techniques
4 Metal packaging materials and production techniques
5 Plastic packaging materials and plastic processing methods
6 Additives used in plastics processing
7 Multilayer packaging materials
8 Food packaging interactions
9 Package integrity and integrity test methods (destructive and nondestructive)
10 Controlled and Modified atmosphere packaging technology
11 Aseptic packaging technology
12 Novel packaging technologies
13 Packaging of specific food products-I
14 Packaging of specific food products-II
Resources
Course Notes Gıda Ambalajlama Teknolojisi. 2007. Mustafa Üçüncü. Ege Üniversitesi Basımevi. Bornova, İzmir.<br>Food Packaging, Principles and Practice. 2006. Robertson L. Gordon. CRC Press.<br>A Handbook of Food Packaging. 1992. Second Edition. Frank A. Paine and H.Y. Paine. Blackie Academic and Professional. London, U.K.
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. X
2 By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility.
3 To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area.
4 To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. X
5 To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice.
6 To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2).
7 To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities.
8 To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them.
9 The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities,
10 To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn X
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment
Evaluation System
Semester Studies Contribution Rate
1. Ödev 30
2. Ödev 30
1. Performans Görevi (Seminer) 40
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Assignment 2 5 10
Final examination 1 20 20
Performance Task (Seminar) 1 15 15
Total Workload 141
Total Workload / 25 (Hours) 5.64
dersAKTSKredisi 6