| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Packaging | GTP203 | Compulsory | Associate degree | 2 | Fall | 3 |
Name of Lecturer(s)
Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Choose the suitable packaging material for the food.
2) Explain the advantages and disadvantages of packaging materials.
3) Define different packaging techniques.
4) Recognize proper labelling of packaged foods according to legislation.
5) Design new food packages.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | Middle | High | Low | High | High | High | |
| 2 | No relation | Low | Middle | Low | Low | High | High | |
| 3 | Low | Low | Low | Low | Low | High | High | |
| 4 | No relation | No relation | No relation | Low | Middle | High | High | |
| 5 | No relation | No relation | No relation | No relation | No relation | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
none
Course Contents
This course includes packaging materials used for food packaging. Importance of packaging, functions of packages and interactions with environment, glass, metal, plastic, and paper packages, modified atmosphere packaging, vacuum packaging, aseptic packaging, general principles of packaging. Barcode and migration.
Weekly Schedule
1) Definition of food packages and their functions, food packaging materials and their advantages and disadvantages2) Definition of food packages and their functions, food packaging materials and their advantages and disadvantages
3) Definition of food packages and their functions, food packaging materials and their advantages and disadvantages
4) Definition of food packages and their functions, food packaging materials and their advantages and disadvantages
5) Food Packaging Systems
6) Food Packaging Systems
7) Smart/Intelligent Packaging
8) Midterm exam
9) Packaging according to food type
10) Packaging according to food type
11) Packaging according to food type
12) Legislation for food packages and labelling
13) Presentations-New package design
14) Presentations-New package design
15) Presentations-New package design
16) Final exam
Recommended or Required Reading
1- Üçüncü, M., Gıda Ambalajlama Teknolojisi, 2011. Ambalaj Sanayicileri Derneği Yayını
Planned Learning Activities and Teaching Methods
1) Lecture
2) Lecture
3) Lecture
4) Lecture
5) Question-Answer
6) Question-Answer
7) Question-Answer
8) Question-Answer
9) Question-Answer
10) Discussion
11) Discussion
12) Discussion
13) Group Study
14) Group Study
15) Self Study
16) Self Study
17) Self Study
18) Self Study
19) Self Study
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
60% |
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Contribution of Final Examination to Course Grade |
40% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required