FACULTY OF ENGINEERING
Department of Food Engineering
ID 340 | Course Introduction and Application Information
| Course Name |
Food Packaging Design
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
ID 340
|
Fall/Spring
|
2
|
2
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ACritical feedbackApplication: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course to make a packaging proposal by understanding the needs of a brand, the environment, materials, and formats *focusing on *Food Packaging Working from detailed briefs, students will experience how to design packages for a wide variety of projects, clients, and customers. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Key course concepts will include seeing and designing in; three dimensions, mass vs. prestige design, designing for target markets, playful design, new product launches. focused on *Food Packaging |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction | Preparation for the next Lesson: will be announced at the end of the lesson. |
| 2 | What is Food packaging & Short History of packaging > Studio Work | Preparation for the next Lesson: will be announced at the end of the lesson. |
| 3 | Market Research in modern Food packaging industry The future of packaging & What is Sustainable Packaging | Preparation for the next Lesson: will be announced at the end of the lesson. be ready for: Adobe Dimension, Illustrator, Photoshop |
| 4 | Emotional aspects of color & Typography >> Workshop | Preparation for the next Lesson: will be announced at the end of the lesson. Project#01 Description. |
| 5 | Presentation > Project#01 Presentation in a jury environment | Preparation for the next Lesson; be ready for Adobe Dimension, Illustrator, Photoshop |
| 6 | Introduction to 3D - Making Physical & 3D Digital Mockups | Project#02 Description |
| 7 | Presentation > Project#02 Presentation in a jury environment | Preparation for the next Lesson: Think about final project for the given categories |
| 8 | Holiday | |
| 9 | Making Physical & Digital Mockups >>> workshop | Final Project#03 Description |
| 10 | Critics & Q&A | Presentation materials and revisions to be made will be announced |
| 11 | Critics & Q&A | Presentation materials and revisions to be made will be announced |
| 12 | Holiday | |
| 13 | Critics & Q&A | Presentation materials and revisions to be made will be announced |
| 14 | Final Project#03 Presentation in a jury environment | Portfolio Description - format will be announced |
| 15 | Semester Review | |
| 16 | Portfolio Submission |
| Course Notes/Textbooks | ||
| Suggested Readings/Materials |
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio |
1
|
10
|
| Homework / Assignments | ||
| Presentation / Jury |
1
|
40
|
| Project |
2
|
40
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
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
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
10
|
2
|
20
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
1
|
4
|
4
|
| Homework / Assignments |
6
|
1
|
6
|
| Presentation / Jury |
1
|
6
|
6
|
| Project |
1
|
20
|
20
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
0
|
||
| Total |
120
|
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, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 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, |
|||||
| 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, |
|||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 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) |
|||||
| 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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