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:

• Course presentation.
• Definitions and trends of food packaging area. Importance and functions of food packaging.
• Chemical and physical properties of packaging materials (optical, 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.
• 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 packaging technologies: active and intelligent packaging; modified atmosphere packaging.
• Printing principles and techniques of packaging materials.
• Coding systems of packed foods.
• Shelf-life of packaged food products: prediction and estimation 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; drinks.

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, 2010.

- “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 teaching and Seminars conducted by experts in the field.

Guided visit to Laboratory plants and instruments related to food packaging.

Team working activity: study and critical analysis of technological and functional characteristics of packaging in selected food from the market. Identification of the relationship between adopted packaging technologies and the type of food and of possible strategies for their improvement and/or innovation.

Development of interpersonal activities in group and individual work in the preparation of a report and presentation.

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) knowledge, comprehension and discussion capability of the subjects 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. 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.

10% of the evaluation will be represented by the presentation of the group work carried out during the course activities, in the study of packed products purchased on the market and placed in a critical comparison, in order to stimulate the ability to work in a group, critical thinking and communication skills.

Teaching tools

Power point Slides of the lectureswill be available through the IOL website [https://iol.unibo.it/] .

Office hours

See the website of Santina Romani