of0
SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM407
Food Packaging Technics
3.00
0.00
0.00
3.00
4.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Required
Course Coordinator
Associate Professor Dr. Atıf Can SEYDİM
Course Instructors
 
Course Assistants
 
Course Aims
Specify packaging requirements for various types of foods Show a basic knowledge on the function of food packaging to protect food products. Develop an awareness of the significance of food packaging on consumer preference and acceptance. Analyze food packaging strategies to assess appropriateness with regard to safety as well as costs and benefits
Course Goals
Gain basic knowledge on physical and chemical properties of food packaging materials
Learning Outcomes of The Course Unit
Develop an ­ awareness of the significance of food packaging on consumer preference and acceptance
Analyze food packaging strategies to assess appropriateness with regard to safety as well as costs and benefits.
Understand the food packaging and shelf-life relationship
Course Contents
Introduction, Packaging functions and definitions Factors causing food spoilage Package design Packaging materials - composition and properties - Paper-based Packaging Materials - Glass-based Packaging Materials - Metal-based Packaging Materials - Plastic-based Packaging Materials - Multi-layer Combinations Packaging of specific foods Examples of Food Packaging - Fresh Meat, Poultry, Salted (Smoked) Meat Products - Pasteurized Milk, UHT Milk, Fermented Milk Products, Butter, Cheese - Fruits and Vegetables, Fruit Juice, Bread, Pasta. Bar-code system, Packages and Aseptic Packaging Food-package interaction Package waste and recycling Packaging trends
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
0
0
Course Duration (Excluding Exam Week)
14
2
28
Quiz
0
0
Time Of Studying Out Of Class
14
2
28
Homework
0
0
Homeworks
3
3
9
Attendance
0
0
Presentation
0
0
0
Application
  
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
20
20
Seminary
0
0
Finals
1
20
20
Field study
0
0
Workload Hour (30)
30
TOTAL
 
Total Work Charge / Hour
105
The ratio of the term to success
0
Course's ECTS Credit
4
The ratio of final to success
0
 
TOTAL
0
 
Recommended or Required Reading
Textbook
Robertson, G.L. 2005. Food Packaging: Principles and Practice Marcel CRC,
Additional Resources
Robertson, G.L. 2005. Food Packaging: Principles and Practice Marcel CRC,
Han, J.H. 2005. Innovations in Food Packaging. Academic Press
Material Sharing
Documents
 
Assignments
 
Exams
 
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
5