FACULTY OF ENGINEERING

Department of Food Engineering

FE 450 | Course Introduction and Application Information

Course Name
Food Packaging Materials
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
FE 450
Fall/Spring
2
2
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course -
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The course objective is to acquire knowledge on pyhsical and chemical properties of packaging materials, systems and their application areas. This course will also introduce intelligent and active packaging materials and how these materials interact with various types of products.
Learning Outcomes The students who succeeded in this course;
  • will be able to define packaging materials in general.
  • will be able to comprehend the role and importance of packaging in society.
  • will be able to compare different packaging materials.
  • will be able to explain the relationship between product-packaging-market.
  • will be able to discuss issues related to environmental impact and sustainability of packaging materials
Course Description This course will cover; introduction to the functions of packaging, package materials, styles, and forms, product-package-market relationships, packaging machinery, labes., printing and graphics, packaging laws & regulations, environmental impacts and sustainability.

 



Course Category

Core Courses
Major Area Courses
X
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to the Functions of Packaging Packaging Industry Course Notes
2 Package Materials, Styles, and Forms - Glass Packaging Course Notes
3 Package Materials, Styles, and Forms - Metal Packaging Course Notes
4 Package Materials, Styles, and Forms - Wood Packaging - Paper and Paperboard Packaging Course Notes
5 Package Materials, Styles, and Forms -Flexible Packaging - Aerosols Course Notes
6 Midterm
7 Product-Package-Market Relationships Intelligent and Active Packaging - Food and Beverage Packaging Course Notes
8 Product-Package-Market Relationships Intelligent and Active Packaging - Food and Beverage Packaging Course Notes
9 Product-Package-Market Relationships Intelligent and Active Packaging - Medical Packaging - Cosmetics and Personal Care Packaging Course Notes
10 Product-Package-Market Relationships Intelligent and Active Packaging - Automotive and Industrial Packaging -Electrical and Electronics Packaging Course Notes
11 Packaging Machinery Course Notes
12 Intelligent and Active Packaging Labes., Printing and Graphics Course Notes
13 Packaging Laws & Regulations FDA/ EU/ Requirements Course Notes
14 Environmental Impacts and Sustainability Course Notes
15 Review Course Notes
16 Final Exam

 

Course Notes/Textbooks

Lecture notes and slides

Suggested Readings/Materials

Encyclopedia of Packaging Technology. Third Edition. Hoboken, New Jersey:
John Wiley & Sons, Inc.,2010. ISBN 9780470087046 Introduction to Packaging.
Harold Hughes, 1st Ed. Kendall Hunt Publishing;2011. ISBN-10: 0757588247

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
13
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
5
20
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm
1
30
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
6
60
Weighting of End-of-Semester Activities on the Final Grade
1
40
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
4
64
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
0
Study Hours Out of Class
16
2
32
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
4
0
Presentation / Jury
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
12
12
Final Exam
1
22
22
    Total
130

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1 Being able to transfer knowledge and skills acquired in mathematics and science into engineering, X
2 Being able to identify and solve problem areas related to Food Engineering, X
3 Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, X
4

Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering,

X
5

Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually,

X
6

Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality,

X
7

Having professional and ethical awareness,

8 Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, X
9

Being able to apply entrepreneurship, innovativeness and sustainability in the profession,

10

Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level),

11

Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1)

X
12

Being able to speak a second foreign language at intermediate level.

13

Being able to relate the knowledge accumulated during the history of humanity to the field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


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