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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGM2122016959 | PACKAGING AND STORAGE TECHNIQUE | Compulsory | 2 | 4 | 3 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | Food Engineering students design and development of packaging, packaging pictograms interpretation of recent developments in the packaging, food and the deterioration factors; Types of packaging used in food preservation, lamination, coating methods, food packaging and functions; Storage techniques, to ensure that knowledge about the inspections. | | Name of Lecturer(s) | | Yrd. Doç. Dr. Atilla ŞİMŞEK | | Learning Outcomes | | 1 | Students learn issues packaging should be taken into consideration in the design and development. | | 2 | Participants can be learn properties of different packaging materials and the latest developments in the packaging industry. | | 3 | Students can be interpret relationship between packaging material and food spoilage | | 4 | Students with this course, learn issues of principles and techniques of storage, storage control, inventory tracking and control board learns of keeping. |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | | Recommended Optional Programme Components | | | Course Contents | | Definition of food packaging materials, packaging and expectations from packaging, the relationships between the preservation functions of packaging materials and food deterioration. Food packaging materials ( glasss, paper, cardboard, corrugated board, wood, aluminum, tin, plastic nad plastic based packages, multi-layer combinations). Aseptic packaging. Modified atmosphere packaging. Migration. Bar codes. Intelligent packaging. Recommendations for food packaging. The meaning of markings on packaging, food storage systems, basic storage principles, Storage Properties of food, Warehouse varieties, storage techniques of different food, Storage control, keeping inventory tracking and control board includes issues.
| | Weekly Detailed Course Contents | |
| 1 | Social benefits and the expected benefits of packaging , Packaging and packing material history, Considerations should be taken into consideration in packaging design and development | | | | 2 | Product needs, Needs and desires of distribution , Packaging materials, Mechanization and production processes , | | | | 3 | Consumer needs and demands , Market needs and desires , Environmental impact , The selection of materials used in packaging | | | | 4 | Food Spoilage types, The factors that cause deterioration of food , Relations between packaging materials and deterioration | | | | 5 | Glass packaging materials used in food packaging , features, advantages, disadvantages , usage examples. | | | | 6 | Used in food packaging, plastic packaging materials , production methods, use in food types, features, advantages - disadvantages , | | | | 7 | MAP ( modified atmosphere packaging conditions ) | | | | 8 | General evaluation and Midterm Exam | | | | 9 | Paper and cardboard packaging materials , advantages, disadvantages , production techniques , properties, applications in different foods. | | | | 10 | Metal used in food packaging , advantages, disadvantages , production techniques , properties, applications in different foods
| | | | 11 | Edible packaging materials | | | | 12 | Laminating and coating techniques | | | | 13 | Packaging materials used for packaging of certain foods , the meaning of the marks on packing | | | | 14 | Food storage systems , storage types, storage conditions , storage control principles, | | | | 15 | Depositional features of nutrients , storage of different foods and beverages , Stock importance of the concept of control | | | | 16 | Final Exam | | |
| | Recommended or Required Reading | | Simsek, A. 2011. Ambalajlama ve Depolama Tekniği Ders Notları (Basılmamış)
Coles, R. Mc Dowell, D., Kirwan, M.J. 2003. Food Packaging Technology. Edited by Coles et al., by Blackwell Publishing Ltd., 370p. UK. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Quiz | 1 | 1 | 1 | | Attending Lectures | 14 | 1 | 14 | | Discussion | 14 | 1 | 14 | | Question-Answer | 14 | 1 | 14 | | Brain Storming | 14 | 2 | 28 | | Individual Study for Mid term Examination | 1 | 10 | 10 | | Individual Study for Final Examination | 1 | 10 | 10 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 4 | 4 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | | LO2 | 3 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | | LO3 | 4 | 5 | 5 | 5 | 4 | 5 | 4 | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | | LO4 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 4 | 5 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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