PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 537	ASEPTIC PACKAGING TECHNOLOGY	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	Provide master students about aseptic packaging
Course Content	Aseptic packaging basic concepts, product sterilization and equipments, residence time distribution in aseptic processing, Calculation of heat process, killing of microorganisms in food, sterilization methods of packaging, aseptic packaging systems, chemical changes in aseptically processed foods. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Comprehend properties, adnantages and disadvantages of packaging materials
2	Comprehend the technique of aseptic packaging
3	Comprehend the applications of aseptic packaging in food industry

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	5		2	4	3		5	3	5	4	5	2
LO 002	5	3		5	4	3	5		3		5	3
LO 003	2	2	4	3	3	5		3		5	2	5
Sub Total	12	5	6	12	10	8	10	6	8	9	12	10
Contribution	4	2	2	4	3	3	3	2	3	3	4	3

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 537	ASEPTIC PACKAGING TECHNOLOGY	3 + 0	1	Turkish	2021-2022 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. ÇETİN KADAKAL	ckadakal@pau.edu.tr		MUH A0197	%

Goals		Provide master students about aseptic packaging
Content		Aseptic packaging basic concepts, product sterilization and equipments, residence time distribution in aseptic processing, Calculation of heat process, killing of microorganisms in food, sterilization methods of packaging, aseptic packaging systems, chemical changes in aseptically processed foods. .

Topics

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student