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| Course Description |
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| Course Name |
: |
Packaging methods in Fish Products |
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| Course Code |
: |
SAİ-521 |
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| Course Type |
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Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Assoc.Prof.Dr. FATİH ÖZOĞUL
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| Learning Outcomes of the Course |
: |
Learns packaging systems (modified atmosphere packaging, vacuum packaging, controlled atmosphere packaging, gas packaging)
Learns information related to definition and terminology of packaging systems
Learns information about packaging compound, materials and machine, and gases used for packaging
Learns potential problems of packaging, advantages and disadvantages of packaging systems
Learns information about safety and quality of packaged seafoods, and quality control test of packaged seafood and regulatory aspects
Learns application of modified atmosphere and vacuum packaging on products
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Teaching and giving information about packaging systems (modified atmosphere packaging, vacuum packaging, controlled atmosphere packaging, gas packaging) in seafood processing technology and applying the knowledge to food industry. |
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| Course Contents |
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Packaging systems (modified atmosphere packaging, vacuum packaging, controlled atmosphere packaging, gas packaging), definition of packaging systems, packaging compounds used for seafood, packaging materials, packaging machine, gases used for packaging, gas requirement of microorganisms, the effect of gases on microorganisms, potential problems packaging, advantages and disadvantages of packaging systems. Moreover, safety and quality of packaged seafoods quality control test of packaged seafood and regulatory aspects. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom belonging to Faculty of Fisheries and Seafood Processing Laboratories |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Definition and terminology of packaging systems |
Reading literature and lecture notes related to subject |
Oral presentation, discussion, power point presentation |
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2 |
Packaging materials used for fish products |
Reading literature and lecture notes related to subject |
Oral presentation, discussion, power point presentation |
|
3 |
Modified atmosphere packaging |
Reading literature and lecture notes related to subject, laboratory preparation |
Oral presentation, discussion, laboratory practice, power point presentation |
|
4 |
Vacuum packaging |
Reading literature and lecture notes related to subject, laboratory preparation |
Oral presentation, discussion, laboratory practice, power point presentation |
|
5 |
Gas packaging |
Reading literature and lecture notes related to subject,laboratory preparation |
Oral presentation, discussion, laboratory practice, power point presentation |
|
6 |
Packaging compounds and materials |
Reading literature and lecture notes related to subject |
Oral presentation, discussion, power point presentation |
|
7 |
Gases used in packaging |
Reading literature and lecture notes related to subject |
Oral presentation, discussion, power point presentation |
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8 |
Exam |
Studying for exam |
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|
9 |
Gas requirement of microorganisms |
Reading literature and lecture notes related to subject |
Oral presentation, discussion, power point presentation |
|
10 |
The effect of gas on microorganisms |
Reading literature and lecture notes related to subject |
Oral presentation, discussion, power point presentation |
|
11 |
Packaging machines |
Reading literature and lecture notes related to subject |
Oral presentation, discussion, power point presentation |
|
12 |
Potential problems in packaging |
Reading literature and lecture notes related to subject |
Oral presentation, discussion, power point presentation |
|
13 |
Advantages and disadvantages in packaging systems |
Reading literature and lecture notes related to subject |
Oral presentation, discussion, power point presentation |
|
14 |
Safety and quality aspects of packaged fish products |
Reading literature and lecture notes related to subject |
Oral presentation, discussion, power point presentation |
|
15 |
Quality control tests in packaged fish products |
Reading literature and lecture notes related to subject, laboratory preparation |
Oral presentation, discussion, laboratory practice, power point presentation |
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16/17 |
Exam |
Studying for exam |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Ahvenainen, R., (2003). Novel Food Packaging Tecniques. Woodhead Publishing Limited, Cambridge, UK
Blakistone, B. A., (1999). Principles and Applications of Modified Atmosphere Packaging of Foods. Aspen Publishers.
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| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
2 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology |
3 |
|
2 |
Comprehends interaction of expertise area in relation to interdisciplinary relationships |
3 |
|
3 |
Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information |
3 |
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4 |
Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. |
4 |
|
5 |
Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. |
4 |
|
6 |
Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions |
5 |
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7 |
Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. |
4 |
|
8 |
Develops a positive attitude towards life long learning. |
4 |
|
9 |
Prepares written and visual presentations with technological devices in their area of expertise |
4 |
|
10 |
Examines and develops social relations and norms critically and changes all if necessary |
3 |
|
11 |
Communicates both in written and verbal in one foreign language |
4 |
|
12 |
Uses computer and communication technologies effectively for their expertise area. |
4 |
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13 |
Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. |
3 |
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14 |
Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process |
4 |
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15 |
Applies interdisciplinary studies with assimilated knowledge and skills for solving problem |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
4 |
56 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
3 |
42 |
| Assesment Related Works |
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Homeworks, Projects, Others |
2 |
20 |
40 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
2 |
2 |
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Final Exam |
1 |
2 |
2 |
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Total Workload: | 142 |
| Total Workload / 25 (h): | 5.68 |
| ECTS Credit: | 6 |
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