Yazdır

Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
FOOD PACKAGİNG MATERİALS AND TECHNOLOGİES GDM 551 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Yüksek Lisans
Dersin Türü SECMELI
Dersin Koordinatörü Prof.Dr. ZEHRA AYHAN
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
Dersin Amacı
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.
Dersin İçeriği
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
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Explore production, types and properties of food packaging materials 1 - 2 - 3 - 14 - A - C -
2 - Select proper packaging materials for the specific food products considering food-package interactions 1 - 2 - 3 - 14 - A - C -
3 - Determine appropriate food packaging technologies for the selected food 1 - 2 - 3 - 14 - A - C -
4 - Relate food quality, safety and shelf life with food package 1 - 2 - 3 - 14 - A - C -
5 - Analyze food packaging problems which may affect food quality and safety 1 - 2 - 3 - 14 - A - C -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 3:Discussion 14:Self Study
Ölçme Yöntemleri: A:Testing C:Homework

Ders Akışı

Hafta Konular ÖnHazırlık
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

Kaynaklar

Ders Notu Gıda Ambalajlama Teknolojisi. 2007. Mustafa Üçüncü. Ege Üniversitesi Basımevi. Bornova, İzmir.
Food Packaging, Principles and Practice. 2006. Robertson L. Gordon. CRC Press.
A Handbook of Food Packaging. 1992. Second Edition. Frank A. Paine and H.Y. Paine. Blackie Academic and Professional. London, U.K.
Ders Kaynakları

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
Odev 1 30
Odev 2 30
PerformansGoreviSeminer 1 40
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

; ;