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Course Description Course Name : Food Packaging Technology Course Code : GM 459 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. HASAN FENERCİOĞLU Learning Outcomes of the Course : Understands the importance of packaging to prevent food spoilage. Becomes knowledgeable about materials used in the manufacture of food packaging and learns their properties. Makes selection of food packaging suitable for the properties of food. Understands the importance of shelf life of foods and learns to provide appropriate conditions. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teach students the required knowledge related to packages that will be needed at the stages of supplying food raw material, processing and selling. Course Contents : The requirements needed for packaging of raw food materials and processed products of foods from plant and animal origin, selection of packaging that is suitable for properties of products, wood, fiber glass, metal and plastic packaging and combined packages, closing systems, labeling principles, definitions related to the shelf-life, analysis applied to food packaging materials and packages, advances in food packaging. Language of Instruction : Turkish Work Place : Classrooms in the department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The importance of packaging for maintaining the food properties Reading class materials Lecturing, discussion related subjects in the course book 2 Types and characteristics of packages used for food raw materials from plant origin Reading class materials Lecturing, discussion, related subjects in the course book 3 Types and characteristics of packages used for food raw materials from animal origin Reading class materials Lecturing, discussion, related subjects in the course book 4 Materials used in food packaging production Reading class materials Lecturing, discussion, related subjects in the course book 5 Glass packages Reading class materials Lecturing, discussion, related subjects in the course book 6 Metal packages Reading class materials Lecturing, discussion, related subjects in the course book 7 polymer packages Reading class materials Lecturing, discussion, related subjects in the course book 8 Polymer packages Reading class materials Lecturing, discussion, related subjects in the course book 9 MIDTERM EXAM 10 Combined packages Reading class materials Lecturing, discussion, related subjects in the course book 11 Determination of shelf life of foods Reading class materials Lecturing, discussion, related subjects in the course book 12 Labeling of foods Reading class materials Lecturing, discussion, related subjects in the course book 13 Analysis applied to packaging materials and packages Reading class materials Lecturing, discussion, related subjects in the course book 14 Legal regulations related to food packaging Reading class materials Lecturing, discussion, related subjects in the course book 15 Legal regulations related to food packaging Reading class materials Lecturing, discussion, related subjects in the course book 16/17 Final Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Anon. Packaging Journal. Ambalaj Sanayicileri Derneği Pub.  Karel, M., Fennema, O.R., Lund, D.B., 1985. Principles of Food Science Part II. Marcel Dekker Inc. New York.  Palling, S.J., 1990. Developments in Food Packaging. Applied Science Pub. Ltd., London.  Keleş, F., 1996. Principles of Food Packaging. Atatürk Üniversity Faculty of Agriculture Pub. No: 189, Erzurum.  Aşan, S.G.(Ed), 2000. Dictionary of Packaging. Vural Pub. Ankara.  Üçüncü, M., 2000.Food Packaging. Ege Üniversity Faculty of Engineering, İzmir.  Fellows, P., 2000. Food Processing Technology. Principles and Practice. CRC Pres, New York.  Hui, Y.H. (Ed), 2006. Handbook of Food Science, Technology and Engineering. CRC Taylor & Fracis. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 100     Homeworks/Projects/Others 0 0 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 5 2 Improve a process-based system using the methods of measurement and evaluation 4 3 Has knowledge in the fields of basic science, engineering and food science and technology 4 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 5 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 7 Selects and uses modern technical systems in food engineering and technology applications 5 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 3 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 5 10 Complies with teamwork 4 11 Analytically and critically evaluates the learned information. 5 12 Knows the necessity of lifelong learning. 5 13 Communicates effectively and healthily in the relevant field and uses communication technologies 4 14 Knows a foreign language at a level to follow the literature about foods and communicate 4 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 4 17 Knows the legislation and management systems related to foods 4 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 70 Total Workload / 25 (h): 2.8 ECTS Credit: 3