Information Package / Course Catalogue
| Course Code | : GKA210 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The goal is to introduce the physical and chemical properties of packaging materials and to help students learn about their applications. It also aims to introduce smart and active packaging materials and to provide students with knowledge about how these materials interact with various products and what reactions they undergo.
This course covers the basic principles of food packaging, advanced packaging technologies, and current developments in this field. The structural properties and applications of metal, glass, paper and cardboard, plastic, polymeric, and composite packaging materials are examined. In addition, the selection of appropriate packaging materials for meat and meat products, dairy and dairy products, fruits and vegetables, baked goods, and other specialized food groups is evaluated, along with packaging methods and their effects on product quality, food safety, and shelf life. Furthermore, the course covers quality control of packaging materials, relevant analytical methods, legal regulations, and current approaches to sustainable packaging practices.
| 1. | Explains the basic principles of food packaging and its importance in terms of food safety. |
| 2. | Selects appropriate packaging materials for different food groups. |
| 3. | Explains and interprets the quality control analyses applied to packaging materials. |
| 4. | Learning the creation of sterile conditions for packaging materials |
| 5. | Evaluates the effects of packaging methods on product quality and shelf life. |
| 1. | Packaging, Research and Development Magazine |
| 2. | Food Packaging Technology: M. Üçüncü, 2007, İzmir |
| 3. | Mustafa Üçüncü, "Modified Atmosphere Packaging Technique". World Packaging |
| 4. | Lütfi Fikri Alpakın, "Milk and Milk Products and Packaging", World Packaging |
| 5. | Lütfi Fikri Alpakın, "Meat and Meat Products Processing and Packaging Procedures", Packaging World |
| 6. | Grace Fikri Alpakın. "Fresh Fruits and Vegetables and Packaging", World Packaging |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 2 | 56 |
| Assignment | 1 | 1 | 1 | 2 |
| Presentation | 10 | 0 | 2 | 20 |
| Reading | 10 | 0 | 1 | 10 |
| Individual Work | 10 | 0 | 1 | 10 |
| Quiz | 1 | 1 | 1 | 2 |
| Midterm Examination | 1 | 1 | 1 | 2 |
| Final Examination | 1 | 1 | 1 | 2 |
| TOTAL WORKLOAD (hours) | 104 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 4 | 4 | 3 | 3 | 4 | 4 | ||||
OÇ-2 | 3 | 3 | 3 | 3 | 3 | 3 | 4 | ||||
OÇ-3 | 4 | 3 | 4 | 3 | 4 | 3 | 4 | ||||
OÇ-4 | 4 | 4 | 3 | 3 | 3 | 4 | 3 | ||||
OÇ-5 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | ||||