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COURSE CONTENT
General shelf life analysis requirements. Effect of packaging material on product shelf-life. Shelf-life protocols. Challenge study; Accelerated shelf life testing; Confirmatory storage study; On-going shelf life monitoring. Factors affecting permeation characteristics of packaging materials. Barrier characteristics of packaging materials. Packaging permeation on: gases, water vapour. Permeability ratio (material selectivity).
Food-package interaction (corrosion, migration: global, specific). Shelf-life with regard to: moisture gain, moisture loss. Evaluation of the rate of oxidation of foods packaged in a semipermeable pouch. The kinetic model. Determination of shelf-life of food stored in frige and refrigerator. Recomended gas content for food packed in the modified atmosphere with regard to product: fresh fruits and vegetables: respiration rate, rate of etilene production. Shelf-life determination: case studies. Tasks definition and allocation. Seminars presentation by students.
LEARNING OUTCOMES