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;
|
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. |
|
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: |
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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