752325 Food packaging technology
- Type
- Lecture and exercise
- Semester hours
- 2
- Lecturer (assistant)
- Krauter, Victoria
- Organisation
- Offered in
- Sommersemester 2024
- Languages of instruction
- Englisch, Deutsch
- Content
-
• General introduction to food packaging technology (history, definitions, packaging functions, facts and figures)
• Packaging requirements of different food types (deteriorative reactions in foods, shelf life, hygiene)
• Packaging trends
- Sustainability and packaging including life cycle assessment, circular economy, plastics strategy etc.
- Prevention and reduction of food losses and food waste via appropriate packaging
- Active and intelligent packaging
- Modified atmosphere packaging
- Other trends including safety, digitalization, individualization, design etc.
• Packaging materials (facts and figures, production process, life cycle, application examples)
- Plastics, Bioplastics
- Metals
- Glass
- Fiber based packaging (paper and board)
- Laminates
- Other materials including wood, edible, biodegradable and renewable materials
• Packaging printing and labeling
• Packaging closures and sealing
• Packaging process
• Legislative and safety aspects
• Packaging specifications
• Quality management
• Packaging testing (chemical, microbiological, physical, destructive, non-destructive)
• Packaging design process
- Previous knowledge expected
-
Essentials of food processing and food technology
- Objective (expected results of study and acquired competences)
-
•Students are able to describe and discuss the underlying functions (containment, protection, communication, convenience) of (primary, secondary and tertiary) food packaging as well as the properties (e.g., barrier, hygiene, migration) of different packaging materials and can apply their knowledge both when analysing an existing packaging system and when (re)designing a packaging solution.
•Students are able to describe and discuss the main groups, advantages and disadvantages as well as areas of application of the most common packaging materials (glass, paper and board, metal, (bio)plastics, laminates, natural materials) and can apply their knowledge both when analysing an existing packaging system and when (re)designing a packaging solution.
•Students are able to describe the main packaging processes for liquid and solid foods.
•Students are able to outline the food-packaging-sustainability nexus as well as describe and discuss both direct (e.g., production, end-of-life) and indirect (e.g., food losses and food waste) sustainability aspects of packaging, name instruments for evaluating them (e.g., life cycle assessment) and are able to defend the use of the principles of sustainable packaging development (effective, efficient, cyclic, safe) in a packaging (re)design process.
•Students are able to describe essential quality and legal aspects of packaging as well as current packaging trends including active and intelligent packaging.
•Students are able to argue the need of initiating and promote a packaging design or improvement process taking relevant factors into account.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.