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

Assessment consists of an individual written examination (70% of the final grade), designed to assess the acquisition of theoretical knowledge and its application, and a group project (team project), or an individual project for non-attending students (30% of the final grade), focused on the design of a packaging system for a food product. The project is intended to evaluate students' design skills, critical thinking, and ability to work effectively in a team.

The written examination consists of 15 multiple-choice questions (1 point for each correct answer) and 3 open-ended questions (5 points each). Students have 90 minutes to complete the written examination. The use of AI tools during the written examination is strictly prohibited. Any unauthorised use constitutes a violation of academic integrity.
The group project involves developing a packaging solution for a specific food product and includes the preparation of a technical report and an oral presentation of the project outcomes. Non-attending students are required to complete an individual project involving the design of a packaging solution for a food product. This project has learning objectives and expected outcomes equivalent to those of the group project and includes the submission of a concise technical report followed by a brief oral discussion.
The final grade is calculated as follows: written examination, 70%; group or individual project, 30% (15% technical report + 15% oral presentation).
Guidelines for the formation of project groups: students are required to form groups of three members. Each group must appoint a team representative, who will act as the contact person for communications with the lecturer. Groups must be formed and communicated to the lecturer within the first two weeks of the course by email.

Examination sessions are scheduled within the official examination periods established by the degree programme. Students must register for the written examination exclusively through the AlmaEsami online system by the deadline indicated on the university website.
Students who are entitled to take an examination outside the official examination sessions may contact the lecturer to arrange an alternative examination date.
Students have the right to review their examination paper and request clarification regarding the assessment.

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