Food Packaging Technology

Course Code:

FDE 320

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Course Objectives:

Defining different packaging materials and technologies; Explaining the relationship between the packaging materials/technologies and food spoilage; Explaining food and drink labelling and packaging legislations; Explaining migration, permeability and recycling.

Course Content:

The topics covered in this course include but not limited to types of food packaging mateials and Technologies (glass, plastic, paper, metal, Aseptic, active, intelligent, biodegradable); the relationship between the packaging materials/technologies and food spoilage; food and drink labelling and packaging legislations; migration, permeability and recycling.

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Lab, 4: Case-study, 5: Seminar

Course Evaluation Methods:

A: Testing, B: Experiment, C: Homework, D: Project

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Course Learning Outcomes

Course Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Ability to define the expactations of consumer and produced from packaging.	21	1, 2	A
Ability to explain the relationship between the packaging materials/technologies and food spoilage.	1, 3, 5, 7, 14, 15	1, 2	A
Ability to define conventional and innovative food packaging materials and technologies.	3, 8, 14, 15, 24	1, 2	A
Ability to explain food and drink labelling and packaging legislations.	5, 6, 15, 24, 26, 27	1, 2	A
Ability to explain migration and permeability and do calculations.	5, 6, 15	1, 2	A
Ability to define recycling and recyclable materials and to relate this knowledge to environmental issues.	8, 17, 24, 27	1, 2	A
Ability to explain current topics and problems in food packaging area.	24	5	A

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to food packaging: Expectations from packaging, food spoilage, the relationship between the packaging materials/technologies and food spoilage.	Lecture notes
2	Conventional packaging materials and properties: Glass	Lecture notes
3	Conventional packaging materials and properties: Plastics	Lecture notes
4	Conventional packaging materials and properties: Paper	Lecture notes
5	Conventional packaging materials and properties: Metal	Lecture notes
6	Modified Atmosphere Packaging Tachnology (MAP)	Lecture notes
7	Midterm	--
8	Aseptic technology	Lecture notes
9	Active and intelligent packaging	Lecture notes
10	Biodegradable packaging materials	Lecture notes
11	Food and drink labelling and packaging legislations	Lecture notes
12	Migration	Lecture notes
13	Permeation	Lecture notes
14	Recycle	Lecture notes

Recommended Sources

RECOMMENDED SOURCES
Lecture Notes	Will be provieded by the lecturer
Additional Resources	Textbook and other recommended books

Material Sharing

MATERIAL SHARING
Documents	Will be shared via Moodle
Assignments	---
Exams	Midterm, quiz, final exam

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	1	40
Quiz	3	20
Final exam	1	40
Total		100
Contribution of final examination to overall grade		40
Contribution of in-term studies to overall grade		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Theoretical knowledge about physical, chemical and biological properties of foods from animal and plant origins.		X
2	Theoretical knowledge about fundamental nutritional elements of foods from animal and plant origins and their relationship with consumers.
3	Theoretical knowledge about food processes and food technologies.	x
4	Theoretical knowledge about thermodynamics, heat and mass transfer and fluid mechanics in food processes.
5	Theoretical knowledge about obtaining and maintenance of food quality and food safety.					X
6	Theoretical knowledge about national and international food regulations and laws.				X
7	Theoretical knowledge about the role of microorganisms in food processing and preservation and in good hygiene practices.		X
8	Theoretical knowledge about applications of biotechnology in the food industry.			X
9	Theoretical knowledge about application of physical, chemical, biological, sensory and statistical analyses in foods and food processes.
10	Application of mathematics, science and fundamental engineering knowledge to identify, define and solve food engineering problems.
11	Analysis of foods and evaluation of data.
12	Application of microbiological analyses on foods and taking necessary precautions for food preservation based on the data.
13	Usage of knowledge on statistical and software in food process management.
14	Determination of critical control points on process flow chart, identification and application of necessary corrective actions.			X
15	Transfer of theoretical knowledge about food production processes and food quality and safety to application.					X
16	Design and application of experiments in food processes, evaluation and discussion of data.
17	Evaluation of local and global effects of scientific and technological progress and engineering applications on health and environment.					X
18	Usage of information technologies to solve food engineering problems and to design processes.
19	Design of a complex system, process, equipment or product within specified requirements and boundaries, application of modern design techniques for the purpose.
20	Execution of planning, development and application steps of design together with food safety rules.
21	Consideration of consumer types and properties while designing products.			X
22	Efficient contribution to team work and inter disciplinary collaborations.
23	Studying individually and taking initiatives when necessary.
24	Appreciation of the need for lifelong learning, and for follow up on and application of developments in science and technology.			X
25	Expressing one’s self both orally and in writing in Turkish and English, using these languages effectively in professional communication.
26	Awareness of legal aspects of engineering practices.			X
27	Awareness of professional ethics and responsibilities.			X
28	Awareness of responsibilities and duties in project development, application and management for food manufacture.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course hours (Including exams)	14	3	42
Study hours out of class	14	2	28
Quiz	3	4	12
Midterm – Individual study Exam	1	12	12
Midterm – Individual study Exam	1	2	2
Final – Individual study Exam	1	20	20
Final – Individual study Exam	1	3	3
Total Work Load			119
Total Work Load / 25 (h)			4.76
ECTS Credit of the Course			5

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