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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GTP 2008 FOOD PACKAGING COMPULSORY 3 0 0 5

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TOLGA AKCAN

Offered to

Food Technology

Course Objective

The aim of this course is to provide students with an understanding of the basic functions of food packaging, the properties of packaging materials, and their relationship to food preservation; to teach various types of packaging and their areas of use; to inform about criteria related to environmental, health, and quality aspects of packaging selection; and to equip students with the ability to analyze innovative applications in packaging processes.

Learning Outcomes of the Course Unit

1   Explains the relationship between the protective functions of packaging materials and food spoilage. 2   Identifies and justifies the selection of appropriate packaging materials and methods that minimize quality losses in food. 3   Demonstrates general knowledge about types and properties of packaging materials and classifies their uses. 4   Evaluates quality and sustainability principles regarding health, hygiene, environmental effects, and recycling of packaging. 5   Follows professional developments in food packaging and analyzes innovative applications such as smart and nano-packaging. 6   Analyzes the impact of packaging design and differentiation strategies on consumer preference. 7   Participates in group projects, reports findings in written form, and acts in accordance with ethical values.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 History of Packaging Introduction to the history and development of packaging. 2 Expectations from Packaging Key functions of food packaging and quality protection requirements. 3 Protection Functions and Food Spoilage Relation between packaging's protective roles and microbial, physical, and chemical spoilage. 4 innovations in packaging sector, Smart packaging, nanopackaging Recent advancements and applications in smart and nano-packaging. 5 Glass Packaging Structure, advantages, and use of glass in food packaging. 6 Paperboard and Corrugated Cardboard I Properties and applications of paper-based packaging materials. 7 Paperboard and Corrugated Cardboard II Evaluation based on product samples and environmental impacts. 8 Midterm Exam Midterm evaluation. 9 Wood and Aluminum Packaging Features, usage areas, and interactions with food. 10 Tin Packaging Quality control and protection principles in metal-based packaging. 11 Plastic-Based Packaging Materials Types of plastics, permeability, and structural properties. 12 Packaging Recommendations for Specific Foods Criteria for selecting appropriate packaging materials for various food types. 13 Packaging and health Contamination, migration, and toxicological risks from packaging. 14 Packaging and Design Impact of design on consumer preference and differentiation strategies. 15 Recycling of Packaging Waste Environmental benefits and sustainability practices. 16 Final Exam End-of-year general evaluation.

Recomended or Required Reading

Üçüncü, M.2000.Gıdaların ambalajlanması. Ege üniversitesi Basımevi, Bornova Izmir. 689 sayfa.

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 QUZ QUIZ 3 FIN FINAL EXAM 4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + QZ * 0.10 + FIN * 0.50 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + QZ * 0.10 + RST * 0.50

Further Notes About Assessment Methods

None

Assessment Criteria

Exam and assignments

Language of Instruction

Turkish

Course Policies and Rules

It is imperative to attend 70% of the courses and fulfill the requirements of the course.

Contact Details for the Lecturer(s)

tolga.akcan@deu.edu.tr

Office Hours

will be announced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparation about subject 14 1 14 Student Presentations 2 3 6 Case study 14 1 14 Preparations before/after weekly lectures 14 1 14 Preparation for midterm exam 1 5 5 Preparation for final exam 1 8 8 Preparing assignments 1 14 14 Final 1 1 1 Midterm 1 1 1 Project Assignment 1 1 1 TOTAL WORKLOAD (hours) 120

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 LO.1 5 5 5 LO.2 5 5 5 5 LO.3 5 5 LO.4 5 5 5 LO.5 5 5 5 LO.6 5 5 LO.7 5 5 5