FACULTY OF ENGINEERING
Department of Food Engineering
FE 431 | Course Introduction and Application Information
| Course Name |
Food Packaging Systems
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
FE 431
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
-
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The main objective of this course is to acquire knowledge on properties of food packaging materials and systems as well as how these materials and systems interact with various types of food products. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course will cover the functions of packaging; Packaging materials; Aseptic packaging of foods; Packaging of microwavable foods; Active and intelligent packaging systems; Modified atmosphere packaging systems; Safety aspects of food packaging, law and regulations; Environmental impact 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 and the functions of packaging | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 1 |
| 2 | Deteriorative reactions in foods | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 11 |
| 3 | Packaging materials: Glass packaging | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 8 |
| 4 | Packaging materials: Metal packaging | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 7 |
| 5 | Packaging materials: Wood and paper and corrugated board packaging | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 6 |
| 6 | Packaging materials: Flexible/plastics packaging | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 2 |
| 7 | Midterm Exam | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 |
| 8 | Aseptic packaging of foods | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 13 |
| 9 | Packaging of microwavable foods | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 14 |
| 10 | Active and intelligent packaging systems | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 15 |
| 11 | Modified atmosphere packaging systems | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 16 |
| 12 | Safety aspects of food packaging, law and regulations | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 22 |
| 13 | Environmental impact and sustainability | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 Chapter 23 |
| 14 | Project presentation | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 |
| 15 | Review of the semester | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 |
| 16 | Review of the semester | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013 |
| Course Notes/Textbooks | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2013. ISSBN:978-1-4398-6241-4 |
| Suggested Readings/Materials | Encylopedia of Packaging Technology. Third Edition Hoboken NewJersey: John Wiley and Sons Inc 2010 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
20
|
| Presentation / Jury | ||
| Project |
1
|
20
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
16
|
3
|
48
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
12
|
12
|
| Presentation / Jury |
0
|
||
| Project |
1
|
12
|
12
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
10
|
10
|
| Final Exam |
1
|
20
|
20
|
| Total |
150
|
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, |
|||||
| 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, |
|||||
| 7 | Having professional and ethical awareness, |
X | ||||
| 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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