Course unit title Level of course unit Course unit code Type of course unit Semester of course unit Local credit ECTS credit Syllabus
FOOD PACKING First cycle VBH 630 1 6.00 6.00 Print
   
Description of course unit
Prerequisites and course requisities There is no requirement to take this course.
Language of instruction Turkish
Coordinator Assoc. Prof. Dr. Yeliz Yildirim
Lecturer(s) Assoc. Prof. Dr. Yeliz Yildirim
Teaching assitant(s) -
Mode of delivery Face to face
Course objective The aim of this study is to teach topic related food peckaging such as packaging materials and properties, food packaging as a food preservation method, packaging-food relationship, effects on the health of packaging materials.
Course description This lectures includes general principles of food packaging with special focus on conserving with metals, glasses, plastics and sheets.

Course contents
1 Packaging materials of food
2 Qualities of packaging materials
3 Use of packaging materials and their interractions with food
4 Packaging materials and their properties.
5 Food storage techniques with the packaing materials,
6 Packing and food relations
7 Health effects of packaging materials
8 Metal and glass conserving materials
9 Plastic packaging materials
10 Sheet packaging materials
11 Modified Atmosphere packaging
12 Migration properties of the packaging materials
13 Physical inspection of packaging materials
14 Physical inspection of packaging materials
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Learning outcomes of the course unit
1 The importance of packaging in the preservation of food products
2 Food packaging materials
3 The effects of packaging on the physical and chemical structure of the food
4 Relationship between food and packing
5 Legal regulations related to food packaging
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*Contribution level of the course unit to the key learning outcomes
1 He/She knows the basic concepts and principles related to his/her field.
2 He/She knows the content production processes in his/her field.
3 He/She follows the technological developments in that field; can use existing technologies.
4 He/She has the ability to identify, interpret and solve vocational problems related to his/her field.
5 He/She knows the historical development process of the field of communication
6 He/She is competent to adapt to teamwork and to produce within time limits.
7 He/She knows and applies the principles of professional ethics
8 He/She has a basic social sciences formation.
9 He/She has knowledge and experience about practices in business life; acts with the awareness of an entrepreneurial and innovative approach
10 He/She is aware of social problems; connects these problems with the field of communication.
11 He/She applies the knowledge about occupational health and safety in his/her own field.
12 He/She has the ability to communicate effectively in at least one foreign language verbally and in writing.
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Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load
  Quantity Time (hour) Quantity*Time (hour)
Lectures (face to face teaching) 10 1 10
Study hours out of classroom (study before and after the class) 10 1 10
Homework 5 5 25
Presentation / seminar 0 0 0
Quiz 0 0 0
Preparation for midterm exams 8 2 16
Midterm exams 1 1 1
Project (term paper) 0 0 0
Laboratuar 0 0 0
Field study 0 0 0
Preparation for final exam 8 2 16
Final exam 0 0 0
Research 5 4 20
Total work load     98
ECTS     4.00

Assessment methods and criteria
Evaluation during semester Quantity Percentage
Midterm exam 1 100
Quiz 0 0
Homework 0 0
Semester total   100
Contribution ratio of evaluation during semester to success   40
Contribution ratio of final exam to success   60
General total   100

Recommended and required reading
Textbook Internet access
Additional references M. Shafiur Rahman. (1999). Handbook of Food Preservation. CRC Press.

Files related to the course unit