Food Packaging

Course Description

COURSE CONTENT

Definitions, functions and classification of packaging materials (basic, with regard to: waste, handling, material type). Functions and importance of food packaging. Materials (wood; glass, metal, paper, plastics, laminates, biodegradable and edible materials). Packaging manufacture (injection moulding, pressing, blowing, extrusion, calendering, blow molding, two and three pieces cans production, glass and plastic bottles). Packaging forms and shapes. Closures. Packaging systems. Packaging methods: aseptic, vacuum, modified/controlled, active and intelligent packaging, susceptors. Food/packaging interaction (corrosion, migration, gas and water vapour permeability). Handling and transportation. Types of transport. Warehouses. Packaging machinery. Packaging regulations (EU legislation). Packaging and environment (package waste and recycling).

LEARNING OUTCOMES

• apply appropriate analytical methods for the characterisation of different packaging materials
• interpret the advantages of aseptic food packaging in comparison to other food packaging methods
• apply vacuum packaging to the appropriate food product
• apply modified atmosphere packaging to the appropriate food product
• provide examples of active and intelligent food packaging and their use for a specific food product
• explain the consequences of the food/packaging interaction
• explain advantages and disadvantages of use of different packaging materials and packaging methods for a specific food product
• explain a possible interaction of a specific food product with different food packaging materials