1	Course Title:	TECHNIQUES APPLIED IN FOOD PACKAGING
2	Course Code:	GMB5022
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	3
6	Semester:	7
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. ARZU AKPINAR BAYİZİT
16	Course Lecturers:	yok
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941496 Fax: 0224 2941402 e-posta: abayizit@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of the course is to inform about principles of food packaging and the importance as well as applications of packaging in food industry.
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 To define packaging and understand its importance in food industry ; 2 To have knowledge abaout packaging materials used in food industry ; 3 To apprehend and apply food packaging methods ; 4 To choose the appropriate packaging material for each food type ; 5 To be informed on the parameters that has to be taken into consideration during food packaging (the properties of foods, the properties of food packaging material, packaging systems etc) ; 6 To comprehend the relation between food packaging and shelflife ; 7 To comprehend the relation between food packaging and nutritional loss; 8 To understand the packaging related risks and relation between packaging and environment ; 9 To follow the innovations in food packaging ;

22	Course Content:

Week	Theoretical	Practical
1	Definition of Packaing and Its Functions Spoilage of Foods and Kinetic Reactions Gıdalardaki Bozulmalar ve Kinetic Reactions
2	Determination of Shelflife of Foods
3	Packaging Materials: Paper-based Packaging Materials Glass-based Packaging Material
4	Packaging Materials: Tin-based Packaging Materials Tin Quality; Tin Can Production; Corrosion of Tin Can Aluminium-based Packaging Material Corrosion of Aluminium Can
5	Packaging Materials: Plastic-based Packaging Materials Multilayer Combinations used in Food Packaging
6	Packaging of Foods with Gases (Controlled or Modified Atmosphere Packaging)
7	Aseptic Packaging in Food Industry
8	Active/Intelligent Packaging; Biosensor Systems Edible Films and Coatings
9	Filling Equipments and Technology; Automation Barcode System
10	Package Control; Safety and legal Issues in Packaging
11	Food-Package Interactions
12	Innovations in Packaging Technology and the Environmental Issues (waste management, recycling)
13	Packaging of Different Food Types (student presentations)
14	Packaging of Different Food Types (student presentations)

23	Textbooks, References and/or Other Materials:	Food Packaging (Assist. Prof. Dr. Arzu AKPINAR BAYİZİT, unpublished lecture notes) 1. ÜÇÜNCÜ, M. 2011. Gıda Ambalajlama Teknolojisi.Sidas Medya Ltd. Şti., 896 s. 2. ROBERTSON, G.L. 2006. Food Packaging: Principles and Practice. CRC Press/Taylor & Francis Group, 550 pp. 3. ROBERTSON, G.L. 2009. Food Packaging and Shelf Life: a practical guide, CRC Press/Taylor & Francis Group, 388 pp. 4. AHVENAINEN, R. 2003. Novel Food Packaging Techniques. Woodhead Publishing, 590 pp. 5. HAN, J.H. 2005. Innovations in Food Packaging. Academic Press, 517 pp. 6. KIRWAN, M.J., McDOWELL, D., COLES, R. 2003. Food Packaging Technology. Blackwell, 346 pp. 7. Gıda ile Temasta Bulunan Madde ve Malzemelerin Özellikleri ve Denetimine dair Yönetmelikler. 8. Ambalaj Sanayicileri Derneği (ASD) Ambalaj Bülteni 9. www.ambalaj.org.tr 10. www.ambalajsektoru.com
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	2	40
Final Exam	1	60
Total	3	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
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	3	42
Practicals/Labs	0	0	0
Self Study and Preparation	14	2	28
Homeworks, Performances	2	25	50
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	0	0	0
Others	0	0	0
Final Exams	1	60	60
Total WorkLoad			180
Total workload/ 30 hr			6
ECTS Credit of the Course			6

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 LO1 5 5 4 5 3 3 3 3 3 4 LO2 3 3 3 2 2 3 3 3 2 3 LO3 5 5 5 5 5 4 5 5 3 5 LO4 3 3 3 4 5 5 4 5 3 4 LO5 5 5 4 3 4 5 4 4 3 3 LO6 5 5 4 3 4 5 4 4 3 3 LO7 5 5 4 3 4 5 4 4 3 3 LO8 5 5 5 4 4 4 4 4 3 3 LO9 5 5 5 4 4 4 4 4 5 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High