69168 - Food Packaging

Academic Year 2021/2022

  • Teaching Mode: Traditional lectures
  • Campus: Cesena
  • Corso: Second cycle degree programme (LM) in Food Science and Technology (cod. 8531)

Learning outcomes

The main purpose of the course is to supply necessary knowledge on peculiar problems of food packaging (materials, technology, sustainability) and distribution to provide the capability on making choice on food packaging, distribution logistic, food stability optimization and shelf-life prevision and determination.

Course contents

The course contents will include the following topics:

  • Course presentation.
  • Definitions and trends of food packaging area. Importance and functions of food packaging.
  • Chemical and physical properties of packaging materials (thermal, electromagnetic, optical, mechanical, permeation, migration).
  • Characteristics and properties of packaging materials: chemical structure, physical properties, production techniques, main characteristics and employments of glass, metal, cellulose, plastic and composite materials.
  • Hard and flexible packing: production and main characteristics.
  • Bio-based and biodegradable food packaging materials.
  • Sustainability of food packaging.
  • Environmental issues relating to packaging; waste management. Main national and international rules and regulations.
  • Food packaging operations and technologies.
  • Innovation in food packaging technologies: active and intelligent packaging; modified atmosphere packaging, edible packaging.
  • Printing principles and techniques of packaging materials.
  • Coding systems of packed foods.
  • Shelf-life of packaged food products: definition, determination and prediction during their distribution.
  • Food products stability and packaging requirements of all major food groups: cereals and bakery products; fruits and vegetables; dairy products; meat products; beverages.


Lectures notes and updated selected papers that will be supplied by the teacher.

Reference books and scientific material for a detailed study:

- “Food Packaging - Materiali, tecnologie e qualità degli alimenti”, Luciano Piergiovanni, Sara Limbo - Ed. Springer

- “Food packaging: principles and practice” Gordon Robertson. 3a Ed., CRC Press, 2013.

- “Food packaging science and technology” D. Sun Lee, K.L. Yam, L. Piergiovanni. CRC Press, 2008

- J.H. Han “Innovation in Food Packaging”, Elsevier Academic Press (Publ.) 2005

Teaching methods

Frontal lectures, seminars, guided visit to Laboratory plants and instruments related to food packaging, held in classrooms and laboratories but also accessible remotely.

Assessment methods

The assessment of learning is through a final written test, that will contain 20 multiple choice and open questions. The test aim to assess and verify the skills and knowledge on the whole program acquired throughout the lessons and seminars.

The student knowledge will be assessed on the basis of the following criteria: i) in-depth knowledge and discussion capability of the subjects and connection between the main topics ii) critical and communication capability; iii) mastery of technical and scientific language. The maximum score can be 30, eventually cum laude. The enrolment must be accomplished through ALMAESAMI as well as the cancellation, which must be before the starting date of the exam session.

It is possible to view the performed test and ask for clarification.

Due to the current COVID-19 outbreak, the examinations can be also held by means of Microsoft Teams.

Teaching tools

Power point Slides of the lectures will be available through the Virtuale platform.

Office hours

See the website of Santina Romani


Industry, innovation and infrastructure Sustainable cities Responsible consumption and production Climate Action

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.