69168 - Food Packaging

Learning outcomes

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

 

Course contents

The course contents will include the following topics:

Definitions and trends of food packaging area. Importance and functions of food packaging. Chemical and physical properties of packaging materials (mechanical, thermal, electromagnetic, permeability, migration). Characteristics and properties of packaging materials: chemical structure, physical properties, production techniques, main characteristics and employments of glass, metal, cellulose and plastic materials. Hard and flexible packing: production and main characteristics. Food packaging operations and technologies. Active and intelligent packaging. Printing principles and techniques of packaging. Labelling of packed foods. Coding systems. Shelf-life of packaged food products: prediction and evaluation during their distribution. Environmental issues relating to packaging; waste management. Main national and international rules and regulations.

Food products stability and packaging requirements: cereals and bakery products; fruits and vegetables; dairy products; meat products; drinks.

Readings/Bibliography

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

- “Imballaggio e confezionamento dei prodotti alimentari. Teoria e casi pratici” G. Robertson, Edagricole, 2009.

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

- “Food packaging” Gordon Robertson. 2a Ed.

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

- “Materiali destinati al contatto con gli alimenti”, P.Calà, A. Sciullo - Chiriotti Editori

- “Food packaging” Gordon Robertson. 2a Ed.

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

- “Materiali destinati al contatto con gli alimenti”, P.Calà, A. Sciullo - Chiriotti Editori

 

Teaching methods

Lectures.

Visits to specific area companies

Assessment methods

The assessment of learning is through a final written exam of 2 hours, during which it is not allowed to use books, notes, computer media.

The written test will contain a series of multiple choice and open questions. The test aim at assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program. The final grade is of thirty.

The record of grade takes place on the dates fixed and indicated in Almaesami. It is possible to view the performed test and ask for clarification.

Teaching tools

Lectures notes and updated selected papers from various journals and conferences that will be supply by the teacher during lectures and available on the web. PC, projector, lab.

 

Office hours

See the website of Santina Romani