Novel Food Packaging Techniques

NAME OF THE COURSE Novel Food Packaging Techniques

Code

KTM217

Year of study

2.

Course teacher

Prof Nataša Stipanelov Vrandečić

Credits (ECTS)

4.0

Associate teachers

Type of instruction (number of hours)

P S V T

30

15

0

0

Status of the course

Mandatory

Percentage of application of e-learning

0 %

COURSE DESCRIPTION

Course objectives

To provide an understanding of novel techniques of packaging in accordance with the characteristics of the food product and market requirements.

Course enrolment requirements and entry competences required for the course

 

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.

Format of instruction:

Student responsibilities

Lecture attendance: 80 %. Laboratory exercises attendance: 100 %. The preparation and presentation of seminar essay (team work).

Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course):

Class attendance

1.5

Research

0.0

Practical training

0.0

Experimental work

0.0

Report

0.0

 

 

Essay

0.0

Seminar essay

0.5

 

 

Tests

2.0

Oral exam

1.0

 

 

Written exam

1.0

Project

0.0

 

 

Grading and evaluating student work in class and at the final exam

CONTINUOUS EVALUATION
The complete exam can be passed through two partial tests during semester.
Attendance on lectures, A1(successfulness =70-100 %), share in grade, k1 =0,1
Seminar essay+presentation, A2(successfulness =60-100 %), share in grade, k2=0,20
1st test, A3 (successfulness =60 -100 %), share in grade, k4 =0,35
2nd test, A4 (successfulness =60 -100 %), share in grade, k5 =0,35
GRADE (%) = 0,10A1+0,20A2 + 0,35A3+ 0,35A4
FINAL EVALUATION
Students who did not take or pass partial tests have to attend to written and oral exam in the regular exam periods.
Activities A1 and A2 are evaluated in the same way as indicated above.
Written exam, A5 (successfulness =60 -100 %), share in grade, k5 =0,30
Oral exam, A6 (successfulness =60 -100 %), share in grade, k6 =0,40
GRADE (%) = 0,10A1+0,15A2 + 0,30A6 + 0,40A7
FINAL GRADE: successful (60% – 70 %), good (71% – 80 %), very good (81% – 90 %), excellent (91% – 100 %).
In the case that student passed only one test (**) during continuous evaluation, he/she have to attend to written and oral exam in the regular exam periods(*). The passed test will be recognized by the end of the academic year as a part of the written exam.

Required literature (available in the library and via other media)

Title

Number of copies in the library

Availability via other media

I. Vuković, K. Galić, M. Vereš: Ambalaža za pakiranje namirnica, Tectus, Zagreb, 2007.

1

G. L. Robertson: Food packaging, CRC Press, Boca Raton, 2013.

1

R. Ahvenainen: Novel food packaging techniques, Woodhead Publishing Limited, Cambridge, 2003.

1

Optional literature (at the time of submission of study programme proposal)

N. Stipanelov Vrandečić: Ambalaža, recenzirana interna skripta, Kemijsko tehnološki fakultet, Split, 2010.
Pravilnik o ambalaži i ambalažnom otpadu, NN/2005.
Pravilnik o zdravstvenoj ispravnosti materijala i predmeta koji dolaze u neposredni dodir s hranom, NN/2008.

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level.

Other (as the proposer wishes to add)