PACKAGING TECHNOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP204	PACKAGING TECHNOLOGY	4	2	2	4

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	With this course, it is aimed to give information about the importance and necessity of packaging by first explaining the basic deterioration reactions in foods. Afterwards, information is given about the types of materials used in food packaging and their properties. In this context, it is aimed to provide information about the criteria that should be known in the selection of packaging in the food sector, and accordingly, the points to be considered in packaging design.
Contents of the Course Unit:	1. FOOD PACKAGING AND STORAGE TECHNIQUES 2. GLASS PACKAGING 3. METAL PACKAGING 4.ALUMINUM PACKAGING 5. PLASTIC PACKAGING 6. PAPER PACKAGING 7. CONTROLLED AND MODIFIED ATMOSPHERE PACKAGING FOR MATERIALS. COATINGS (Packages) 12.NANO PACKAGING 13. BAR-CODE (Line Code) SYSTEM IN PACKAGING 14. SYMBOLS AND SIGNS ON PACKAGING

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Recognizes the function, necessity and importance of packaging in protecting food.
Understands the effect of packaging on the shelf life of foods.
Recognizes the Food Packaging Materials and their properties in detail.
Learns and applies the criteria to be considered in choosing the most suitable packaging for food.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature research	Description of the packaging and functions	Lecture, Question and Answer
2	Literature research	The relationship between packaging and food spoilage	Lecture, Question and Answer
3	Literature research	Glass Packaging	Lecture, Question and Answer
4	Literature research	Metal Packaging-Tin	Lecture, Question and Answer
5	Literature research	Metal Packaging -Aluminum	Lecture, Question and Answer
6	Literature research	Definition of Plastics, Classification of Plastics, Production, Properties of Plastics	Lecture, Question and Answer
7	Literature research	Polyalkenes, Polyethylene, LDPE, HDPE, LLDPE	Lecture, Question and Answer
8	-	MID-TERM EXAM	-
9	Literature research	Polypropylene, PP	Lecture, Question and Answer
10	Literature research	Modified polyalkenes, Polyvinylchloride (PVC), PVdC	Lecture, Question and Answer
11	Literature research	Polystyrene (PS), Polyvinylalcohol (PVOH), Poly (tetrafluoroethylene) PTFE	Lecture, Question and Answer
12	Literature research	Thermoplastic Polyester, Polyethylene terephthalate PET, Polycarbon PC, Nylon (Polyamide)	Lecture, Question and Answer
13	Literature research	Biodegradable packaging, Permeability, Vacuum and modified atmosphere packaging, Aseptic packaging	Lecture, Question and Answer
14	Literature research	Smart packaging, Paper packaging, BARCODE (Line Code) Systems	Lecture, Question and Answer
15	-	An overview	Question and Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Üçüncü, M. (2013). Gıda Ambalajlama Teknolojisi. ASD.
Prof. Dr. Cengiz Caner, Gıda Ambalajlama, Ambalajlama Bilimi ve Teknolojisi, NOBEL AKADEMİK YAYINCILIK
Frank A. Paine, Heather Y. Paine, (2012) A Handbook of Food Packaging, Springer US
Silvestre, C. ve Cimmino, S. (2013).Ecosustainable Polymer Nanomaterials for Food Packaging. CRC Press.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It determines the risk by understanding the food regulations and legislation conditions.			2
2	Analyze the characteristic properties of food components.	0
3	They can take samples effectively, collect data through experimentation and analysis.	0
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.	0
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.	0
2	Has knowledge about food products and ingredients and uses this information in food processing.		1
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.				3
4	In the field of food, it adopts professional ethics and general moral values.						5
5	Uses food-related microbiological terms.	0
6	Gain knowledge of technology and preservation techniques in the field of food.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.						5
2	They take responsibility in the fields of production and/or R&D in the food industry.						5
3	They use information resources related to food safety and production technologies.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.						5
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.	0
3	Uses basic devices and related technologies related to the field in food laboratories.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.	0
2	They take part in food hygiene practices.	0
3	She/He takes part in teamwork or works individually within her responsibilities.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself				3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.				3
2	Uses visual, written and verbal communication effectively.			2
3	Have foreign language knowledge to follow current studies related to the field.		1
4	Uses information and communication technologies at the basic level required by the field.						5
5	She/He can take part in team work related to her field.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.					4
2	They can take part in the production and quality determination of various food products.				3
3	May have competency in the evaluation of food hygiene and sanitation.				3
4	They can take part in the follow-up and implementation of food legislation.				3

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	13	5	65
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	5	5
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	5	5
Short Exam	1	1	1
Preparation for the Short Exam	1	1	1
TOTAL	33	0	107