69168 - Food Packaging

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.
  

Readings/Bibliography

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 laboratorie.

Interactive discussion and analysis of real examples and case studies; viewing of technical videos.

Assessment methods

The assessment of learning is through a final written test, that will contain 21 multiple-choice (1 point for each correct answer) and 4 open-ended questions (maximum 3 points/each). Points will not be deducted for missing or incorrect answers. Students have 90 minutes for the written exam.

The test aim to assess and verify the skills and knowledge on the whole program acquired throughout the lessons and seminare.

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 achievable for providing all correct and complete answers is 30 cum laude.

For all session, registration for the exam must be completed exclusively through the ALMAESAMI website by the deadline indicated on the website. Registrations after the deadline will not be accepted. If, after registering, you are unable to attend, you must cancel your registration on ALMAESAMI by the exam start date.

The eligible students can agree with the professors an eventual exam out of the official calendar.

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

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

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

Office hours

See the website of Santina Romani