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| Course Description |
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| Course Name |
: |
Packing and Cold Storage of Dairy Products |
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| Course Code |
: |
GM-630 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Prof.Dr. MEHMET GÜVEN
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| Learning Outcomes of the Course |
: |
Knows the importance of packaging for foods
Learns milk packaging and milk products.
Gets informed about refrigerated and frozen storage of milk and milk 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 |
: |
Introduction to food packaging, function of package for foods. Packaging materials, food packaging and migration. Packaging drinking milk and other liquid milk products, packaging cheese and fermented dairy products. Packaging butter, ice-cream, powdered and other dairy products. Packaging defects. Importance of refrigerated and frozen storage of milk and dairy products, refrigerated and frozen storage of raw milk, refrigerated storage of cheese, refrigerated storage of yogurt. Refrigerated and frozen storage of cream and butter. Storage of ice-cream. |
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| Course Contents |
: |
the course content includes introduction to food packaging, function of package for foods. Packaging materials, food packaging and migration. Packaging drinking milk and other liquid milk products, packaging cheese and fermented dairy products. Packaging butter, ice-cream, powdered and other dairy products. Packaging defects. Importance of refrigerated and frozen storage of milk and dairy products, refrigerated and frozen storage of raw milk, refrigerated storage of cheese, refrigerated storage of yogurt. Refrigerated and frozen storage of cream and butter. Storage of ice-cream. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom |
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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 |
Introduction to food packaging |
Related books |
Lecture, assignment |
|
2 |
Function of package for foods |
Related books |
Lecture, assignment |
|
3 |
Packaging materials |
Related books |
Lecture, assignment |
|
4 |
Food packaging and migration |
Related books |
Lecture, assignment |
|
5 |
Packaging drinking milk and other liquid milk products |
Related books |
Lecture, assignment |
|
6 |
Packaging cheese and fermented dairy products |
Related books |
Lecture, assignment |
|
7 |
Packaging butter, ice-cream, powdered and other dairy products |
Related books |
Lecture, assignment |
|
8 |
Packaging defects |
Related books |
Lecture, assignment |
|
9 |
Importance of refrigerated and frozen storage of milk and dairy products |
Related books |
Lecture, assignment |
|
10 |
Refrigerated and frozen storage of raw milk |
Related books |
Lecture, assignment |
|
11 |
Refrigerated storage of cheese |
Related books |
Lecture, assignment |
|
12 |
Refrigerated storage of yogurt |
Related books |
Lecture, assignment |
|
13 |
Refrigerated and frozen storage of cream and butter |
Related books |
Lecture, assignment |
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14 |
Storage of ice-cream |
Related books |
Lecture, assignment |
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15 |
Midterm exam |
Related books |
Written exam |
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16/17 |
Final exam |
Related books |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Food Packaging Technology, 2007. Mustafa Üçüncü.
Freezed and Cold Storage of Foods, 2013. Arsan Bilişli
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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 |
4 |
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 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
3 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
3 |
|
3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
2 |
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4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
3 |
|
5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
5 |
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6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
5 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
5 |
|
8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
4 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
4 |
|
10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
4 |
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11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
3 |
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12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
3 |
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13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
3 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
2 |
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15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
2 |
| * 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 |
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Class Time (Exam weeks are excluded) |
14 |
3 |
42 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
4 |
56 |
| Assesment Related Works |
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Homeworks, Projects, Others |
4 |
12 |
48 |
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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: | 150 |
| Total Workload / 25 (h): | 6 |
| ECTS Credit: | 6 |
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