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Course Information
Course Unit Title : Food Packaging Technics
Course Unit Code : GDM407
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 7.Semester
Number of ECTS Credits Allocated : 4,00
Name of Lecturer(s) :
Course Assistants :
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
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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
Languages of Instruction : Turkish-English
Course Goals : Gain basic knowledge on physical and chemical properties of food packaging materials
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
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 2 28  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
3 3 9  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
105  
Course's ECTS Credit :
4      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 Introduction, Packaging functions and definitions
  Study Materials: Textbook
2 Factors causing food spoilage, Kinetic reactions
  Study Materials: Textbook
3 Packaging Materials: Plastics
  Study Materials: Textbook
4 Packaging Materials: Metal packaging materials
  Study Materials: Textbook
5 Packaging Materials: Glass
  Study Materials: Textbook
6 Packaging Materials: Paper and paper based materials
  Study Materials: Textbook
7 Shelf-Life of Foods
  Study Materials: Textbook
8 Automation and Filling of Food Containers
  Study Materials: Textbook
9 Packaging of specific foods Examples of Food Packaging
  Study Materials: Textbook
10 Packaging of specific foods Examples of Food Packaging
  Study Materials: Textbook
11 Packaging of specific foods Examples of Food Packaging
  Study Materials: Textbook
12 Aseptic Packaging, Modified Atmosphere Packaging
  Study Materials: Textbook
13 Food-package interactions
  Study Materials: Textbook
14 Packaging trends and Package waste and recycling
  Study Materials: Textbook