Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | HALİL İBRAHİM OĞUZ (hioguz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | HALİL İBRAHİM OĞUZ, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Packaging materials used from harvest to consumption in horticultural products, packaging techniques and some stages before packaging will be evaulated. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Understanding the packaging materials used from harvest to consumption in horticultural products, packaging techniques and some stages before packaging. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Understanding the packaging materials. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Understanding the relationship between fruits and packaging materials on horticultural crops. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Evaluation of the packaging materials used from harvest to consumption in horticultural products, packaging techniques and some stages before packaging, some physical and chemical properties of packaging materials like gas, heat and water vapour permeability, thickness and firmness, the relationship between fruits and packaging materials on horticultural crops, new packaging techniques used for fruits and vegetables. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Packaging materials | Face to face education/Distance learning |
| 2 | Packaging systems and technology | Face to face education/Distance learning |
| 3 | Packaging machinery | Face to face education/Distance learning |
| 4 | Packaging rules | Face to face education/Distance learning |
| 5 | The influence of packaging on product quality | Face to face education/Distance learning |
| 6 | Sterilization and control of microorganisms in package | Face to face education/Distance learning |
| 7 | Aseptic packaging systems | Face to face education/Distance learning |
| 8 | mid-term exam | |
| 9 | Modified atmosphere packaging | Face to face education/Distance learning |
| 10 | Vacuum packaging | Face to face education/Distance learning |
| 11 | Packaging fresh fruits | Face to face education/Distance learning |
| 12 | Packaging fresh vegetables | Face to face education/Distance learning |
| 13 | Packaging dry and dried horticultural crops | Face to face education/Distance learning |
| 14 | Packaging for freshness preservation and storage | Face to face education/Distance learning |
| 15 | Packaging for fresh-cut products | Face to face education/Distance learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | 1. Kadoya, T. Food Packaging. ISBN: 0-12-393590-3. Academic pres limited. 24-28 Oval Road London. 2. Gray, J.I., Harte, B.R., Miltz, J., 1987, Food Product- Package Compability, U.S.A. 3.Blakistone, A.B., 1998, Principles And Applications Of Modified Atm | |
| 2 | 1. Brian How, R., 1991. Marketing Fresh Fruits and Vegetables. ISBN 0-442-00450-8. AVI publ. Van Nostrond Reinhold 115. Fifth Avenue Newyork. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||