| 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 | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | At the end of the course students will have knowledge about; scientific and technical aspects of food packaging design |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | The course content covers terminology, properties and functions of packaging materials, interactions, design, applications, trends, legal regulations related with food packaging design. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Food package design and functions of packaging | None |
| 2 | Food spoilage, food preservation and processing techniques | Prereading |
| 3 | Food package environment and design interactions | Prereading |
| 4 | Packaging materials: structure, properties, applications | Prereading |
| 5 | Packaging materials: structure, properties, applications | Prereading |
| 6 | Advantages and disadvantages of packaging and design in relation to food preservation. | Prereading |
| 7 | Midterm exam | Prereading |
| 8 | Packaging design for sensitive foods to environmental factors | Prereading |
| 9 | Active and Antimicrobial food packaging and design | Prereading |
| 10 | Intelligent food packaging and design | Prereading |
| 11 | Packaging waste, recycling and reuse of packaging, biodegradability | Prereading |
| 12 | Safety and legislative regulations | Prereading |
| 13 | Project Evaluation and Presentations | None |
| 14 | Review of the Semester | None |
| 15 | Review of the Semester | None |
| 16 | Review of the Semester | None |
| Course Notes/Textbooks | Food Packaging: Principles and Practice, Robertson, G.L., 2nd ed., CRC Press, Boca Raton, FL, 2006. |
| Suggested Readings/Materials | A Handbook of Food Packaging, Paine, H.Y., Paine F.A., Aspen Publishers, Inc., New York, 1995. Food Packaging Technology, Bureau, G., Multon, J.L., VCH Publishing. Berlin, 1996. Innovations in Food Packaging, Han, J. H., Food Science and Technology International Series, Elsevier Academic Press, California, 2005. |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 20 |
| Portfolio | ||
| Homework / Assignments | 1 | 20 |
| Presentation / Jury | 1 | 10 |
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade | 6 | 100 |
| Weighting of End-of-Semester Activities on the Final Grade | ||
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 13 | 1 | 13 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | ||
| Portfolio | |||
| Homework / Assignments | 1 | 5 | |
| Presentation / Jury | 1 | 2 | |
| Project | 1 | 10 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 20 | |
| Final Exams | |||
| Total | 82 |
| # | 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
