Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-226FOOD PACKING AND STORAGECompulsory243
Level of Course Unit
First Cycle
Objectives of the Course
The purpose of this course is to be obtained to the students the knowledge about the packaging materials to be needed in the stages of production, processing and selling of food raw materials and to give information about overall packaging and storage techniques and also packaging and storage subjects of various food products.
Name of Lecturer(s)
Yrd. Doç. Dr. Bahadır ATMACA
Learning Outcomes
1Understands the basic principles of packaging materials and packaging
2Understands the properties of packaging materials used in food packaging
3Understands the subject of food packaging techniques
4Understands the subject of food storage and storage conditions
5Understands the different food groups, preservation and storage techniques
6Understands the subject of the changes in foods during handling and storage
7Understands new developments in food packaging
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
The importance of food packaging, the properties of packaging materials, packaging techniques, the storage techniques, the storage of various foods and the changes occuring during storage.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Function of packaging material and the importance of food packaging
2Properties of packaging materials I-Glass and paper-based materials
3Properties of packaging materials II-Metal and plastic based materials
4Food packaging systems I-Aseptic packaging
5Food packaging systems II-Vacuum and Modified atmosphere packaging, storage in controlled atmosphere
6Packaging of a variety of fresh and processed foods
7Food-packaging material and micro-organisms/insects-packaging material interactions
8Midterm exam
9Packaging materal control, safety and legal status in packaging
10The changes that occur during storage of foods
11Storage of grain and grain products
12Storage of meat and meat products
13Storage of fruits and vegetables and their products
14Storage of milk and milk products
15The storage of oil and oil products
16Final
Recommended or Required Reading
Üçüncü, M. 2011. Gıda Ambalajlama Teknolojisi. Özkaya, H. Gıda Ambalajlama ve Depolama. Gordon L. Robertson, 2006. Food Packaging: Principles and Practice. 2nd ed. Taylor & Francis/CRC Press, USA.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Attending Lectures14342
Individual Study for Mid term Examination11515
Individual Study for Final Examination12020
Homework11010
TOTAL WORKLOAD (hours)90
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 5      
LO2 5      
LO3 5      
LO4 5      
LO5 5      
LO6 5      
LO7 5      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr