FOOD PACKAGING

The course aims to provide the essential knowledge to connect the notions acquired in other disciplines with the particular problems of conditioning technologies and distribution of food
products; The course also aims to provide the knowledge and procedures for the study of the shelf life of food products.
At the end of the course students will be able to make, and / or direct, conscious and effective choices of food packaging and make a packaging solution more
sustainable.
Expected learning outcomes:
Knowledge and understanding: Knowledge of the particular problems and technical requirements of the food packaging industry;
Ability to apply knowledge and understanding: Ability to apply acquired knowledge in the search for suitable technologies for solving problems related to the design and management of packaging of agri-food products;
Independent judgment: Ability to critically select the best technical and management solutions applicable to different agro-industries and present the results of an elaborated technical solution;
Communication skills: Ability to interact with industry technicians, suppliers and agro-industrial entrepreneurs to solve a relevant technical problem in the food packaging sector;
Learning skills: Ability to independently study scientific literature in the field and critically evaluate data and technical information.

Lectures (21 hours - 3 CFU) and exercises (42 hours - 3 CFU) (classroom and company), also on line.

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus.

During the course monographic articles will be given from magazines in the sector, autonomous and guided research will be carried out on websites and specific texts for the food packaging sector will be consulted

Information for students with disabilities and/or DSA. As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or DSAs), in the persons of professor Anna De Angelis.

Elements of food technology, food microbiology, and chemistry considered useful for understanding the course content.

Attending the classes is not mandatory, but strongly recommended, as it facilities the learning process and contributes to the achievement of the learning objectives.

Food Packaging definitions, statistics and modern tendencies. Outlines on materials science. Diffusional properties. Packaging materials: chemical structure, production techniques, characteristics, uses and disposal for glass, stainless and coated steels, aluminium, cellulosic materials and plastic polymers. Rigid and flexible packaging. Packaging technologies. Shelf life.

Contribution of education to the goals of the 2030 Agenda for Sustainable Development

GOAL 12: RESPONSIBLE CONSUMPTION AND PRODUCTION

12.3 By 2030, halve global per capita food waste at retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses

12.5 By 2030, substantially reduce waste generation through prevention, reduction, recycling and reuse

12.6 Encourage companies, especially large and transnational companies, to adopt sustainable practices and integrate sustainability information in their regular reports

Mode: 

- lecture

- dedicated seminar

- study visit

The assessment of learning takes place through an oral interview. The evaluation of the student's preparation will take place on the basis of the following criteria: learning ability and level of depth of the topics covered, synthesis and exposure properties, and the student's reasoning skills.

The vote follows the following pattern:

Not eligible

Knowledge and understanding of the topic: significant shortcomings and inaccuracies

Ability to analyze and synthesize: irrelevant with frequent generalizations

Use of references: completely inappropriate

18-20

Knowledge and understanding of the topic: very modest with evident imperfections

Analysis and synthesis skills: barely adequate

Use of references: just appropriate

21-23

Knowledge and understanding of the topic: knowledge is slightly above the minimum acceptable level

Ability to analyze and synthesize: a fair bility to analyze and synthesize information, presenting arguments in a logical and coherent manner

Using references: use standard references

24-26

Knowledge and understanding of the topic: good knowledge

Analysis and synthesis skills: good analytical and synthesis abilities, arguments are presented consistently

Using references: use of standard references

27-29

Knowledge and understanding of the topic: knowledge more than good

Ability to analyze and synthesize: considerable abilities of analysis and synthesis

Use of references: the topic has been explored in depth

30-30L

Knowledge and understanding of the topic: excellent knowledge

Ability to analyze and synthesize: excellent abilities of analysis and synthesis

Use of references: important insights

Learning assessment may also be carried out on-line, should the conditions require it.

1. Definitions and terminology of the food packaging and packaging sector;

2. The migration of materials and articles intended to come into contact with food;

3. Definition and methods of estimating the shelf life of food;

4. Laws regulating permeability;

5. Main conditioning technologies;

6. Functional packaging;

7. Packaging materials;

8. Properties of packaging materials;

9. Choice of packaging material in relation to the characteristics of the food;

10. Simulate the study of shelf life of a food product.