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14MBIP9 - Food packaging technology

Course specification
Course titleFood packaging technology
Acronym14MBIP9
Study programmeBiochemical Engineering and Biotechnology
Module
Lecturer (for classes)
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB3.0Status
      ConditionОблик условљености
      The goalThe aim of the course is to provide students with knowledge about food packaging, types of packaging materials, interactions of food and packaging materials, the role of packaging in ensuring the quality and safety of food.
      The outcomeKnowledge of the principles of food packaging, food packaging types and materials from which they are made, knowledge of the functional properties of food packaging, packaging quality control methodology.
      Contents
      Contents of lectures1. The role of packaging in food production , barrier properties of packaging, labeling of packaged foods. ; 2. Requirements for food packaging ; 3. The quality and durability of packaged foods ; 4.Application of metal packaging - raw material for the production of packaging, filling technology, durability, recyclability of packaging. 5. Application of glass containers - types, quality and durability of food in glass containers, choice of shutter, recycling of glass containers. ; 6.Application of Plastic Packaging - types of plastic packaging, plastic films and coatings, food contact and barrier properties, waste plastic packaging. ; 7. Application of paper and cardboard packaging - types and roles of paper and cardboard packaging, cardboard packaging design. ; 8.Active and intelligent packaging ; 9.Packaging in modified atmosphere 10. New trends in the packaging of food - edible coatings and films.
      Contents of exercisesLaboratory exercises include microbiological testing of packaging, determining the durability of the product depending on the packaging of edible coating and films and determination of their barrier and antimicrobial properties
      Literature
      1. 1. Richard Coles, Derek McDowell, Mark Kirwan, Fооd Packaging Technology, Blackwell Publishing Ltd, 2003,
      2. 2. Brody A., Strupinsky E., Kline L., Active Packaging for Food Applications, CRC Press, 2001
      3. .
      4. .
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      21
      Methods of teaching
      Knowledge score (maximum points 100)
      Pre obligationsPointsFinal examPoints
      Activites during lectures10Test paper75
      Practical lessonsOral examination
      Projects
      Colloquia
      Seminars15