Information Package / Course Catalogue
| Course Code | : ST410 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 2 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
Aim of the course is to convey information about the importance of packaging technology, packaging materials and packaging methods which are important steps in the production of dairy products.
Effects of moisture, oxygen and light on foods and food spoilage. The need for packaging. Glass, paper, aluminum, tin and plastic materials and multi-layer packaging materials. Aseptic packaging, migration and the latest developments in packaging technology
| 1. | Ability to know the functions of packaging |
| 2. | Ability to establish a relationship between packaging and spoilage of dairy products |
| 3. | Ability to determine the most appropriate packaging technology to protect the quality and to extend the shelf life of dairy products. |
| 4. | Ability to become aware of the relationships between packaging and the environment, packaging and health, packaging and cost. |
| 5. | The knowladge of smart packaging techniques. |
| 1. | 1. Üçüncü, M., 2000, Gıdaların Ambalajlanması , Ege Üniversitesi Basımevi, Bornova, 689 s. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 2 | 56 |
| Laboratory | 14 | 0 | 2 | 28 |
| Individual Work | 14 | 0 | 1 | 14 |
| Midterm Examination | 1 | 0 | 2 | 2 |
| Final Examination | 1 | 0 | 2 | 2 |
| TOTAL WORKLOAD (hours) | 102 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | 5 | |||||||||
OÇ-2 | 5 | 5 | |||||||||
OÇ-3 | 5 | 5 | 5 | 5 | |||||||
OÇ-4 | 5 | 5 | |||||||||
OÇ-5 | 4 | 4 | 3 | ||||||||