PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 470	FOOD PACKAGING	3 + 0	7th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The goal of the course is to teach students importance of packaging, properties of packaging materials used for foods and proper packaging materials and methods for various types of foods. .
Course Content	Importance of packaging materials for food producer and consumers, Relationship between protection functions of packaging materials and food spoilage, Information about glass, paper, metal, plastic and multi-layered packaging materials, Proper packaging materials for various types of foods, Various packaging methods (aseptic packaging, modified atmosphere packaging). .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To learn the importance of packaging materials for food producer and consumers, To learn the relationship between protection functions of packaging materials and food spoilage.
2	To learn general properties of glass, paper, metal and plastic packaging materials and to learn for which foods they are used in food industry.
3	To learn the importance and the methods of aseptic packaging, To learn the importance of packaging with modified atmosphere and storage under controlled atmosphere conditions.
4	To have information about migration and its importance, To have information about bar cod systems., to have information about some symbols on packaging materials.
5	To have ability of suggesting proper packaging materials for foods.

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	3	42
Mid-terms	1	7	7
Final examination	1	13	13
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 470	FOOD PACKAGING	3 + 0	1	Turkish	2022-2023 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. FATMA IŞIK	fisik@pau.edu.tr		MUH A0202	%60

Goals		The goal of the course is to teach students importance of packaging, properties of packaging materials used for foods and proper packaging materials and methods for various types of foods. .
Content		Importance of packaging materials for food producer and consumers, Relationship between protection functions of packaging materials and food spoilage, Information about glass, paper, metal, plastic and multi-layered packaging materials, Proper packaging materials for various types of foods, Various packaging methods (aseptic packaging, modified atmosphere packaging). .

Topics

Weeks	Topics
1	Definition of packaging, Importance of packaging, Expectancies of food producers and consumers from packaging materials, Relationship between protection functions of packaging materials and food spoilage
2	Relationship between protection functions of packaging materials and food spoilage, Glass packaging materials
3	Paper, cartoon and corrugated board packaging materials
4	Wooden packaging materials, aluminium packaging materials
5	Tin packaging materials
6	Overall properties of plastics and plastic packaging materials
7	Plastic packaging materials
8	Multi-layered packaging materials
9	Packaging technology of film based materials
10	Aseptic packaging in food industry
11	Packaging under modified atmosphere, Bar cod system in packaging, meaning of some symbols placed on packaging materials
12	Migration, the factors effecting on migration. Suggestions for foods’ packaging
13	Suggestions for foods’ packaging
14	Suggestions for foods’ packaging

Materials

Materials are not specified.

Resources

Resources	Resources Language
CANER, C., 2021. Gıda Ambalajlama- Ambalajlama Bilimi ve Teknolojisi Kitabı. Nobel Akademik Yayıncılık.	Türkçe
Üçüncü, M., 2000. Gıdaların Ambalajlanması. Ege Üniversitesi Basımevi, Bornova/ İZMİR	Türkçe
- Robertson, G.L., 1993. Food Packaging. Marcel Dekker, Inc., New York/ U.S.A.	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student