Back>>Appendix I -  Departmental Course Syllabi  
GID316 Food Packaging
 

Catalog Data :                       

GID316 Food Packaging (3-0) 3

 

Essential functions of packaging, factors causing food spoilage, physical, chemical and quality properties, types, and utilization of paper-, glass-, metal- and plastic based packaging materials, multi-layer combinations, examples of food packaging, bar-code system in packaging, packages and recycling.

Prerequisites:

None

Language:

Turkish

Textbook:

Lecture materials

Reference Books:

 

Aşan, S.G., Fenman, T., and F. Seviş.  2000.  Ambalaj Sözlüğü/Günümüzde Ambalaj Rejimleri ve Türkiye Ambalaj Endüstrisi.  Miken Ltd. Şti.,  İstanbul, Turkey.

Üçüncü, M. 2000. Gıda Ambalajlama.  E.Ü. Mühendislik Fakültesi Yayınları, İzmir, Turkey.

Robertson, G.L. 1993.  Food Packaging. Principles and Practice.  Marcel Dekker, Inc., NY.

Course Objectives :

Demonstrate a basic knowledge on physical and chemical properties and different types of food packaging materials, food packaging techniques; apply this knowledge to protect food products till they reach to the final consumer and choose appropriate packaging material with a particular emphasis on the effect of food packaging on consumer preference and acceptance. 

Topics :

 

 

week

Introduction,  Essential functions of packaging  

1

Factors causing food spoilage

1

Paper-based Packaging Materials

1

Glass-based Packaging Materials

1

Metal-based Packaging Materials

1

Plastic-based Packaging Materials

1

Multi-layer Combinations

1

Industrial seminar

1

Field Trip

1

Examples of Food Packaging – Fresh Meat, Poultry, Salted (Smoked) Meat Products

1

Examples of Food Packaging – Pasteurized Milk, UHT Milk,  Fermented Milk Products, Butter, Cheese

1

Examples of Food Packaging – Fruits and Vegetables, Fruit Juice, Bread, Pasta.  Bar-code system, Packages and Recycling

1

Project Presentations

2

Class Schedule :

 

Classes are held in one session per week; 3 class hours in one session.

Contribution of course to meeting the professional component: This course contributes to the technical elective requirements of departmental topics with special emphasis on food packaging.

Relation of course to program objectives:

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

Lectures are based on syllabus.

Lecture materials are given to the students.

Examples are provided from the industry.

Demonstrate a basic knowledge on physical and chemical properties of food packaging materials.

Demonstrate a basic knowledge on the function of food packaging to protect food products. 

Develop an ­ awareness of the significance of food packaging on consumer preference and acceptance.

a, e, h, j

1, 3

Instruments

G, J

A seminar is given by a representative from the industry.

A field trip to a packaging plant is organized.

Demonstrate an awareness of how and what is learned in the classroom applies to industry.

 

  e, h , j

3

Instruments

G

Each students is assigned to prepare a  project  on proper packaging materials for a given food product. Each student presents her/his work both orally and written format at the end of semester.

Apply principles and generalizations already learned to new problems and situations.

Demonstrate an openness to new ideas.

Plan and deliver presentation effectively.

Demonstrate an ability to synthesize and integrate information.

Demonstrate responsibility to create own learning opportunities.

Demonstrate an ability to read in English.

 b, c, g, h, i, j, k, l

1, 2, 3, 4

Instruments 

G, K, N, O

 

Typical Evaluation:

Homework: 20%

Midterm Examination: 30%

Final Examination: 50%

Prepared By: Prof. Dr. M. Hikmet Boyacıoğlu

Date : February 14, 2001