Course Name Code Semester T+U Hours Credit ECTS
Principles and Applications Of Map Of Foods GDM 653 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Doctorate Degree
Course Type Optional
Course Coordinator Prof.Dr. ZEHRA AYHAN
Course Lecturers
Course Assistants
Course Category
Course Objective To provide information on the principles and applications of modified atsmosphere packaging as a packaging technology to increase the shelf life of foods, to determine the effect of MAP on food quality and shelf life, to investigeta the applications of MAP for different food products
Course Content Modified atmosphere packaging (MAP)
Active and passive modified atmosphere,
Gases used in MAP and their mechanisms
Packaging material selection in MAP
Storage parameters of modified atmosphere packaged products (temperature and relative humidity)
Modified atmosphere packaging of different food products
Advantages, disadvantages and difficulties of MAP
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Compare the principles of MAP technology on the basis of respiring and nonrespiring food products Lecture, Question-Answer, Discussion, Self Study, Homework, Performance Task,
2 Examine the effects of MAP technology on food quality, safety and shelf life Lecture, Question-Answer, Discussion, Drilland Practice, Self Study, Homework, Performance Task,
3 Compare the advantages and disadvantages of MAP technology over current packaging techologies Lecture, Question-Answer, Discussion, Self Study, Homework, Performance Task,
4 Investigate MAP applications on different foods Lecture, Question-Answer, Discussion, Self Study, Homework, Performance Task,
Week Course Topics Preliminary Preparation
1 Controlled and modified atmosphere packaging
2 Active and passive modified atmosphere packaging
3 The MAP gases and mechanisms
4 Material selection in MAP
5 Storage conditions of modified atmosphere packaged products
6 Advantages and disadvantages of MAP
7 MAP factors for respiring products
8 MAP factors for non-respiring products
9 Equipments used in MAP
10 MAP applications in fruits and vegetables
11 MAP applications of meat and meat products
12 MAP applications in milk and dairy products
13 MAP applications in grain and grain products
14 MAP applications in ready to eat products
Resources
Course Notes
Course Resources Principles and application of modified atmosphere packaging of foods. B.A. Blakistone. 1999. Aspen Publication.
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. X
2 To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines.
3 To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions.
4 To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products. X
5 To be able to get detailed information about current and technical methods in engineering. X
6 Ability of analyzing necessary information and data, following right way to access and evaluation of them. X
7 Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility. X
8 To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not
9 To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them
10 To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively
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 20
1. Performans Görevi (Laboratuvar) 30
1. Performans Görevi (Seminer) 30
2. Ödev 20
Total 100
1. Final 50
1. Yıl İçinin Başarıya 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
Performance Task (Laboratory) 1 15 15
Performance Task (Seminar) 1 10 10
Final examination 1 15 15
Total Workload 146
Total Workload / 25 (Hours) 5.84
dersAKTSKredisi 6