14MBIP9 - Food packaging technology
Course specification | ||||
---|---|---|---|---|
Course title | Food packaging technology | |||
Acronym | 14MBIP9 | |||
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 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 outcome | Knowledge 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 lectures | 1. 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 exercises | Laboratory 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 | ||||
| ||||
Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
2 | 1 | |||
Methods of teaching | ||||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | 10 | Test paper | 75 | |
Practical lessons | Oral examination | |||
Projects | ||||
Colloquia | ||||
Seminars | 15 |