Course detail

Food Packaging

FCH-MCO_BPOAcad. year: 2019/2020

Reasons and needs of food packaging, technological, hygienic and consumer demands to package, characterisation of food package materials - wood, paper, glass, cloth, natural, synthetic and modified plastic materials, combined package materials - properties, production and their application in food industry, general classification, legislative, barrier and technological requirements, migration of package components into food bulk, migration of food components into plastic package bulk, off flavour phenomena characterisation and its elimination, principles and application of active package approach, ecological aspects of food package, ecobilantion and recyclation.

Learning outcomes of the course unit

Acquisition of survey about methods, procedures and possibilities of food packaging.

Prerequisites

Sufficient knowledge from chemical engineering, physical chemistry, food technology and principles of food preservation.

Co-requisites

Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

Han J.: Inovations in Food Packaging. Elsevier Academic Press, London 2005. (CS)

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Course ends with written examination and its answer report is talked over during an oral examination with complementing questions. Minimum of 50 points from total of 100 is required to pass the exam

Language of instruction

Czech

Work placements

Not applicable.

Course curriculum

Reasons and needs of food packaging, technological, hygienic and consumer demands to package, characterisation of food package materials - wood, paper, glass, cloth, natural, synthetic and modified plastic materials, combined package materials - properties, production and their application in food industry, general classification, legislative, barrier and technological requirements, migration of package components into food bulk, migration of food components into plastic package bulk, off flavour phenomena characterisation and its elimination, principles and application of active package approach, ecological aspects of food package, ecobalance and recyclation.

Aims

Ability of processes and techniques of food packaging

Specification of controlled education, way of implementation and compensation for absences

Lectures are not obligatory

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 2. year of study, winter semester, 4 credits, compulsory

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 2. year of study, winter semester, 4 credits, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, winter semester, 4 credits, compulsory

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

eLearning