The main objective of the course is to raise awareness about the importance of packaging technology, which is one of the important elements in food technology. For this purpose, the aim of this course is to provide the students with the knowledge of packaging and packaging materials protection functions and food spoilage, packaging materials used in food packaging, multi-layer combinations of packaging materials, packaging systems, methods and machines, new packaging technologies, food-packaging interactions. provide. This information is reinforced by giving examples of different food-packaging applications.

In this course; describe the relationships between food and foods sensitive to moisture, oxygen and light; glass, paper, aluminum, tin and plastic materials and multi-layer packaging materials are introduced; packaging methods in bottles, cans and glass jars are explained and packaging machines are explained according to their working principles; aseptic packaging and modified atmosphere packaging techniques are introduced. In this context, packaging options that can be used in food packaging are analyzed by sampling. discusses developments in packaging technology and gives information about food-packaging interactions. Students prepare and present reports in groups by using different sources.