22MTPH - Food Packaging Technology
| Course specification | ||||
|---|---|---|---|---|
| Course title | Food Packaging Technology | |||
| Acronym | 22MTPH | |||
| Study programme | Biochemical Engineering and Biotechnology | |||
| Module | ||||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 3.0 | Status | ||
| Condition | Облик условљености | |||
| The goal | The objective of the course is to provide students with knowledge about food packaging methods, types of packaging materials, interactions between packaging and food and the role of packaging in ensuring food quality and safety. | |||
| The outcome | Upon completion of the course, the student understands the principles of food packaging; recognizes and compares the types of food packaging and the materials from which they are made; recognizes and interprets the functional properties of food packaging as a methodology for quality control of packaging. | |||
| Contents | ||||
| Contents of lectures | 1. The role of packaging in food production - packaged foods (fresh, processed, preserved), barrier properties of packaging, labeling and labeling of packaged foods 2. Food packaging requirements - legal, market (customer), distribution, sales, environmental, packaging specifications and standards 2. Quality and durability of packaged foods - influence of chemical (migration), microbiological and physical factors on the quality and durability of packaged foods 3. Application of metal packaging - raw materials for packaging production, filling technology, product durability, packaging recycling possibilities 4. Application of glass packaging - types, quality and durability of food in glass packaging, choice of closures, recycling of glass packaging 5. Application of plastic packaging - types of plastic packaging, plastic films and wrappers, food contact and barrier properties, waste plastic packaging management 6. Application of paper and cardboard packaging - types and role of paper and cardboard packaging, cardboard packaging design 7. Active and intelligent packaging - functions of active and intelligent packaging (oxygen binding, ethanol emitters, moisture, flavor and odor absorbers, temperature control, antimicrobial and antioxidant packaging, product quality and safety indicators) 8. Modified Atmosphere Packaging (MAP) - used gases, effect of gases on the activity of microorganisms, types of packaging materials that can be used for MAP, machines used for MAP 9. New... | |||
| Contents of exercises | Laboratory exercises that include testing the microbiological safety of packaging, determining the durability of the product depending on the packaging, the production of edible wrappers and films and testing their barrier and antimicrobial properties | |||
| Literature | ||||
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| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 2 | 1 | |||
| Methods of teaching | Lectures, practical classes, seminars | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | 10 | Test paper | 60 | |
| Practical lessons | 10 | Oral examination | ||
| Projects | ||||
| Colloquia | ||||
| Seminars | 20 | |||