To teach definition, functions, types of packaging, packaging of animal-derived foods, MAP, active and smart packaging, prevention of migration between food and package material.
20
Contribution of the Course to Professional Development
21
Learning Outcomes:
1
Able to interpret expectations of producers and consumers related to package.;
2
Able to define food spoilage.;
3
List protection functions of package and relate this to food spoilage;
4
Define properties of glass packaging;
5
Define functions of paper and paperboard packaging;
6
Able to classify aluminum and can packaging;
7
Able to list plastic and plastic-based packages;
8
Determine packaging material to be used for animal-derived foods.;
9
Define basics for aseptic packaging and MAP;
10
Define active and smart packaging;
22
Course Content:
Week
Theoretical
Practical
1
Intoduction to couse and material, definiton of package, interpretations of expectations of producers and consumers related to package
2
Food spoilage (enzymatic, chemical and physical spoilage)
3
Reelationship between protection functions of packaging and food spoilage
4
Glass packaging
5
Paper and paperboard packaging
6
Aluminum and can packaging
7
Corrosion in metal packaging sülfür blackening, and rusting
8
Plastic and plastic-based packages, important packages in food industry
9
Packaging of red and white meats and their products
10
Packaging of milk and dairy products
11
Aseptic packaging in food sector
12
MAP in food packaging
13
Active and smart packaging
14
Migration from package to food
23
Textbooks, References and/or Other Materials:
1. Üçüncü, M. Gıda Ambalajlama Teknolojisi, Meta Basım Matbaacılık Hizmetleri, İzmir, 2007. 2. Ünlütürk, A., Turantaş, F. Gıda Mikrobiyolojisi. MengiTan Basımevi, İzmir, 1999. 3. Potter, N.N., Hotchkiss, J.H. Food Science. An aspen Publication, Maryland, 1998.
24
Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
0
0
Quiz
0
0
Homeworks, Performances
0
0
Final Exam
1
100
Total
1
100
Contribution of Term (Year) Learning Activities to Success Grade
0
Contribution of Final Exam to Success Grade
100
Total
100
Measurement and Evaluation Techniques Used in the Course
Information
25
ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
1
14
Practicals/Labs
0
0
0
Self Study and Preparation
14
7
98
Homeworks, Performances
0
0
0
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
0
0
0
Others
0
0
0
Final Exams
1
2
2
Total WorkLoad
114
Total workload/ 30 hr
3,8
ECTS Credit of the Course
4
26
CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
