COURSE SYLLABUS

INNOVATIVE FOOD PACKAGING TECHNIQUES AND BIOPOLYMERS

1	Course Title:	INNOVATIVE FOOD PACKAGING TECHNIQUES AND BIOPOLYMERS
2	Course Code:	GMB6044
3	Type of Course:	Optional
4	Level of Course:	Third Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Doç. Dr. PERİHAN YOLCI ÖMEROĞLU
16	Course Lecturers:	Prof.Dr. Ömer Utku ÇOPUR
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941501 Fax: 0224 2941402 e-posta: pyomeroglu@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of this course is to develop students' ability to evaluate developments in packaging technology, natural, microbial and synthetic biopolymers used in food packaging, and their application potential in industry. In addition, students will have information about national and international legislation on packaging and migration analysis.
20	Contribution of the Course to Professional Development	Students taking this course learn alternative innovative packaging technologies that can be used in the food industry.

Learning Outcomes:

1	Can give examples and explain new techniques in packaging technologies. ;
2	Can compare innovative packaging techniques (active, smart, etc.) and choose the appropriate one for food. ;
3	Will have information about natural and synthetic biopolymers used in food packaging. ;
4	will be able to decide on the selection of the appropriate biopolymer material that can be used in foods ;
5	Will have information about hydrogels and food packaging applications. ;
6	Interpret national and international legislation on food packaging and have information about migration analysis ;

22	Course Content:

Week	Theoretical	Practical
1	Mass transfer principles / Solvent selection, solubility and mass transfer, phase balance-phase diagrams
2	Barrier, optical, mechanical, thermal and chemical properties of thermoplastic polymers, innovative multilayer structures
3	Packaging in modified and controlled atmosphere; Active packaging technology: ethylene, oxygen and carbon dioxide scavenger packaging
4	Smart packaging applications-Barcodes, Indicators, RFID tags, Biosensors
5	Edible films and coatings
6	Nanofillers used in food packaging
7	Surface modification in polymers
8	Biopolymers and biodegradability
9	Microbial biopolymers (Polyhydroxyalkanoates, exopolysaccharides)
10	Synthetic biopolymers (Polylactic acid - polyglycolic acid, Polycaprolactones, Polyvinyl alcohol), Hydrogels
11	Optimization techniques-2 (Surface Response method, factorial design etc.)
12	Problem solving
13	Project presentations
14	Project presentations

23	Textbooks, References and/or Other Materials:	R Ahvenainen, 2003. Novel Food Packaging Techniques, 1. Edt, Woodhead Publishing, 400s. Richard Coles, Derek McDowell, Mark J. Kirwan, 2003. Food Packaging Technology, Blackwell Publishing, 346s. Mazumder, M.A.J., Sheardown, H., Al-Ahmed, A. 2019. Functional Biopolymers, Springer International Publishing, Netherlands. Piergiovanni, L., Limbo, S. 2016. Food Packaging Materials. Springer International Publishing, Switzerland
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	40
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Homework and final exam are done within the scope of this course.
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High