Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

GTE209

Course Name:

Food Packaging Technology

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. AYŞEN ARSLAN

Course Lecturer(s):

Öğr. Gör. Ayşen ARSLAN

Course Assistants:

Course Objective and Content

Course Objectives:

To give information about the basic concepts of packaging materials and to teach the importance of packaging technology in food industry.

Course Content:

Food packaging materials, packaging and packaging, food deterioration, relations between protection functions, food packaging materials; glass, paper, cardboard, corrugated board, wood, aluminum, tin, plastic and plastic based packages, multi-layer combinations. Aseptic packaging, active and intelligent packaging, biodegradable ambulance materials, modified atmosphere packaging, migration, barcode systems.

Learning Outcomes

The students who have succeeded in this course;
1) Understands the importance of packaging in the industry.
2) Learn the interactions between food and packaging materials.
3) Choose appropriate packaging materials for food.
4) Recognize the packaging on various materials.
5) Learn different packaging techniques.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to food packaging
2)	Packaging and functions
3)	Food spoilage and packaging
4)	Plastic and plastic based packaging materials
5)	Paper, cardboard, corrugated cardboard and wood packaging
6)	Metal based packaging materials
7)	Glass packaging
8)	MIDTERM EXAM
9)	Multilayer packaging materials
10)	Aseptic packaging, active and modified atmosphere packaging in food ındustry
11)	Migration and barcode systems
12)	Packaging design and innovation
13)	General review
14)	Project presentations

Sources

Course Notes / Textbooks:	Üçüncü, M. (2000). Gıdaların Ambalajlanması. Ege Üniversitesi Basımevi.
References:	Özkaya, H., (1995). Gıda Ambalajlama ve Depolama. Ankara Üniv. Zir. Fak. Yayınları.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Have information about food components and additives and use this information in production.	3	3	3	3	3
2) Has knowledge about food legislation and professional ethics.	2	2	2	2	2
3) Evaluates the knowledge learned in food laboratories at production and quality control points.	2	2	2	2	2
4) Can determine the risk factors in food production stages.	2	2	2	2	2
5) Can provide hygiene, sanitation conditions in food sector.	3	3	3	3	3
6) Have knowledge about occupational safety in food industry.	2	2	2	2	2
7) Uses the necessary equipment for food safety and quality control in food laboratories.	3	3	3	3	3
8) Uses the necessary equipment for food safety and quality control in food laboratories.	2	2	2	2	2
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.	2	2	2	2	2
10) Use current techniques in the field of food technology.	3	3	3	3	3
11) Identifies problems, generates and presents solutions.	3	3	3	3	3
12) Has an awareness of the legal consequences of technological applications and professional ethics.	2	2	2	2	2
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.	3	3	3	3	3
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.	2	2	2	2	2

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Have information about food components and additives and use this information in production.	2
2)	Has knowledge about food legislation and professional ethics.	3
3)	Evaluates the knowledge learned in food laboratories at production and quality control points.	1
4)	Can determine the risk factors in food production stages.	3
5)	Can provide hygiene, sanitation conditions in food sector.	2
6)	Have knowledge about occupational safety in food industry.	2
7)	Uses the necessary equipment for food safety and quality control in food laboratories.	3
8)	Uses the necessary equipment for food safety and quality control in food laboratories.	2
9)	Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.	3
10)	Use current techniques in the field of food technology.	3
11)	Identifies problems, generates and presents solutions.	3
12)	Has an awareness of the legal consequences of technological applications and professional ethics.	2
13)	Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.	3
14)	Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.	2

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Project	1	% 20
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	3			42
Project	1	18			18
Midterms	1	20			20
Final	1	20			20
Total Workload					100