Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After the successfully passed exam student should be able to:
- explain the main functions of packaging
- describe the various forms of packaging materials in use at the present time
- describe the risk associated with potential food contamination
- describe the developments in food packaging materials
- explain the principles and processes involved in novel packaging techniques: aseptic, active and intelligent packaging, packaging in modified atmosphere |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Introduction in food packaging systems. Functions of food packaging. Packaging materials and forms.
2nd week: Aseptic packaging of food. Sterilization of packaging material food contact surfaces.
3rd week: Aseptic packaging systems. Integrity testing of aseptic packages.
4th week: Packaging of microwavable food.
5th week: Vacuum packaging.
6th week: Active packaging. Historical development and definitions. Active packaging systems. Self-heating and self-cooling packages;
7th week: Active packaging materials. O2-absorbing materials; ethylene adsorbers; antioxidant packaging; antimicrobial packaging; flavor/odor absorbers and releasers; microwave susceptors
First test.
8th week: Intelligent packaging. Indicating product quality: quality or freshness indicators; time–temperature indicators; gas concentration indicators; radio frequency identification; biosensors.
9th week: Edible packaging materials: polysaccharides, lipids, proteins, composite materials. Film additives. Bionanocomposites. Commercialization.
10th week: Biobased and biodegradable packaging materials, Classification and degradability definitions. Oxo-biodegradable polymers. Starch, hemicellulose, chitosan, poly(lactic acid), biopolyethylene, biopoly(ethylene terephthalate), poly(hydroxyalkanoates)
11th week: Properties of biobased packaging materials: barrier and mechanical properties. Current limitations and methods to improve functionality; food packaging applications
12th week: Modified atmosphere packaging (MAP): introduction, history and principle. Gases used in MAP. Methods of creating MA conditions: passive and active MA
13th week: Equipment for MAP. Packaging for MAP Applications. Microbiology of MAP. Safety of MAP. Applications of MAP.
14th week: Modified atmosphere packaging for fresh meat and seafood; horticultural products
15th week: Food packaging and sustainability: trends and innovations. Life cycle assessment.
Second test. |
