COURSE INTRODUCTION AND APPLICATION INFORMATION


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;
  • Students will be able to increase their awareness of the importance of food packaging and packaging design for food
  • Students will be able to gain insight about the structure, properties and applications of packaging materials
  • Students will be able to analyze food-package-environment and design interaction and appraise the advantages and disadvantages of packaging and design in relation to food preservation
  • Students will be able to differentiate the factors that are important for the selection of an appropriate packaging and design for food products
  • Students will be able to differentiate the factors that govern the selection of an appropriate packaging and design for food products.
  • Students will be able to evaluate how packaging materials interact with diverse food products in order to improve quality and shelf-life of the products
Course Description The course content covers terminology, properties and functions of packaging materials, interactions, design, applications, trends, legal regulations related with food packaging design.

 



Course Category

Core Courses
Major Area Courses
X
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

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.

 

EVALUATION SYSTEM

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

ECTS / WORKLOAD TABLE

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

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

To be able to equipped with theoretical and practical knowledge of industrial design, and to apply it to a variety of products, services and systems from conventional industries to urban scale with innovative and sustainable approaches

X
2

To be able to communicate design concepts and proposals for solutions, which are supported with quantitative and qualitative data, to specialists and non-specialists through visual, written, and oral means

X
3

To be able to equipped with the related theoretical and methodological knowledge of engineering, management, and visual communication that is required for interdisciplinary characteristic of industrial design; and to collaborate with other disciplines, organizations, or companies

X
4

To be able to equipped with the knowledge of history and theory of design, arts and crafts; and culture of industrial design

X
5

To be able to equipped with social, cultural, economic, environmental, legal, scientific and ethical values in the accumulation, interpretation and/or application of disciplinary information and to employ these values regarding different needs

X
6

To be able to develop contemporary approaches individually and as a team member to solve today’s problems in the practice of industrial design

X
7

To be able to define design problems within their contexts and circumstances, and to propose solutions for them within the discipline of industrial design considering materials, production technologies and ergonomics

X
8

To be able to use digital information and communication technologies, physical model making techniques and machinery, at an adequate level to the discipline of industrial design

X
9

To be able to employ design research and methods within the theory and practice of industrial design

X
10

To be able to recognize the need and importance of a personal lifelong learning attitude towards their chosen specialization area within the industrial design field

X
11

To be able to collect data in the areas of industrial design and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1)

X
12

To be able to speak a second foreign language at a medium level of fluency efficiently

X
13

To be able to relate the knowledge accumulated throughout the human history to their field of expertise

X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest