Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-306 - FOOD ENGINEERING

Code: GM-306 Course Title: THE PRINCIPLES OF FOOD PACKAGING Theoretical+Practice: 2+0 ECTS: 4
Year/Semester of Study 3 / Spring Semester
Level of Course 1st Cycle Degree Programme
Type of Course Optional
Department FOOD ENGINEERING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
To introduce basic concepts of food packaging, to understand the properties of the packaging materials and methods, to apply knowledge for selecting appropriate packaging material and method for food.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 To be able to define of the importance of food packaging PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-3 Plans, applies and analyses the results of high-quality research
PO-5 Grasps the methods of access to knowledge.
 		Examination
LO-2 To be able to define the structure and properties of packaging materials PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
 		Examination
LO-3 to be able to apply packaging methods PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
 		Examination
LO-4 to be able to define appropriate selection criteria for food packaging PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Course content includes terminology, functions, interactions, materials, properties, manufacture, design, applications, trends and environmental and legal issues of food packaging.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Introduction to food packaging, functions of packaging, interaction between food and surroundings, packaging material properties Lecture, discussion,
2 Food spoilage (chemical, physical, microbiological and enzymatic degradation) Lecture, discussion,
3 Glass packaging material: composition and structure, physical properties, manufacture Lecture, discussion,
4 Glass packaging material: composition and structure, physical properties, manufacture Lecture, discussion,
5 Paper-based packaging materials: paper material production, chemical and physical properties, paper types (windings paper, cardboard and cardboard boxes, corrugated cardboard materials and boxes) Lecture, discussion,
6 Paper-based packaging materials: paper material production, chemical and physical properties, paper types (windings paper, cardboard and cardboard boxes, corrugated cardboard materials and boxes)Homework Lecture, discussion,
7 Metal-based food packaging: manufacture of aluminum, aluminum foils and containers, corrosion of metal packaging materials Lecture, discussion,
8 mid-term exam
9 Tinned tin plates, lacquered tin sheets, tin-free tin sheets, the other tin sheets, tin quality, types of cans, tin cans standards Lecture, discussion,
10 Plastic-based packaging materials: polymer chemistry, polymer structure and properties, natural polymers and plastics, polymerization types, thermoplastic and thermoset polymers Lecture, discussion,
11 Plastic-based packaging materials: polymer chemistry, polymer structure and properties, natural polymers and plastics, polymerization types, thermoplastic and thermoset polymers Lecture, discussion,
12 lPlastic processing methods, additives used in the manufacture of plastics, orientation of plastic films, characteristics of some plastics used in food packaging. Final Project Lecture, discussion,
13 Modified Atmosphere Packaging (MAP), Controlled Atmosphere Packaging (CAP), vacum packaging, aseptic food packaging, active and intelligent packaging. Homework Lecture, discussion
14 Packaging waste, solid waste, recycling and reuse of packaging, biodegradability, legal regulations. Semina Lecture, discussion
15 Review Lecture, discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 obertson, G.L., Food Packaging: Principles and Practice, 2nd ed., CRC Press, Boca Raton, FL, 2006.
2 Paine, H.Y., Paine F.A., A Handbook of Food Packaging. Aspen Publishers, Inc., New York, 1995.
3 Bureau, G., Multon, J.L., Food Packaging Technology. VCH Publishing. Berlin, 1996.
4 Forcinio, H.E., Hanlon, J.F. and Kelsey, R.J., Handbook of Package Engineering, 3rd ed., Technomic Publishing Company, Inc., Lancaster, 1998.
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 2 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 2 7 14
       b) Search in internet/Library 2 8 16
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 3 7 21
mid-term exam 2 1 2
Own study for final exam 3 8 24
final exam 2 1 2
0
0
Total work load; 107