Course Name Code Semester T+U Hours Credit ECTS
Food Packaging and Storage GDM 423 7 3 + 0 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Prof.Dr. ZEHRA AYHAN
Course Lecturers Prof.Dr. ZEHRA AYHAN,
Course Assistants
Course Category Field Proper Education
Course Objective To explore food packaging materials, their production techniques, and packaging technologies, to analyze selection criteria of packaging materials for foods, to explore packaging test methods, packaging equipments and applications, to be able to analyze food packaging interactions and relate with food quality and safety.
Course Content Essential functions of food packaging, types of packaging materials (metal, glass, paper, paper based, plastics and multilayered materials), their production tecniques and their properties, criteria for selection of packaging material for food, interactions between food and package (migration, sorption and permeation), package integrity and destructive and non-destructive testing methods of package integrity, packaging techniques and applications in the food industry (aseptic packaging, modified atmosphere packaging, active and smart packaging). Packaging of specific food products such as meat and dairy products.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Analyze production, types and properties of food packaging materials Lecture, Question-Answer, Discussion, Testing,
2 Select proper packaging materials for specific food products considering food-package interactions Lecture, Question-Answer, Discussion, Drilland Practice, Testing, Homework,
3 Determine appropriate food packaging technology for the selected food Lecture, Question-Answer, Discussion, Testing,
4 Relate food packaging with food quality, safety and shelf life Lecture, Question-Answer, Discussion, Drilland Practice, Testing, Homework,
5 Analyze food packaging based problems affecting food quality and safety Lecture, Question-Answer, Discussion, Testing, Homework,
Week Course Topics Preliminary Preparation
1 Introduction to food packaging
2 Paper and paper based packaging materials
3 Glass based packaging materials
4 Metal based packaging materials
5 Plastic packaging materials and plastic proccessing methods
6 Additives used in plastic processing
7 Multilayer packaging materials
8 Food packaging interactions
9 Package integrity
10 Modified atmosphere packaging technology
11 Aseptic packaging technology
12 Novel packaging technologies
13 Packaging of meat and meat products
14 Packaging of milk and dairy products
Resources
Course Notes Lecture notes
Course Resources Gıda Ambalajlama Teknolojisi. 2007. Mustafa Üçüncü. Ege Üniversitesi Basımevi. Bornova, İzmir.

Food Packaging, Principles and Practice. 2006. Robertson L. Gordon. Marcel Dekker, Inc. New York, NY.
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. X
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. X
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions.
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 60
1. Kısa Sınav 15
1. Ödev 10
2. Kısa Sınav 15
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 2 32
Mid-terms 1 10 10
Quiz 2 5 10
Assignment 1 3 3
Final examination 1 15 15
Total Workload 118
Total Workload / 25 (Hours) 4.72
dersAKTSKredisi 5