Selected Topics in Food Packaging

Course Description

COURSE CONTENT

Functional requirements of packaging materials. Protective laquers on food cans with regard to food type. Multilayer (laminates) and composite (metallised, susceptors) materials. Advances in food packaging materials and methods. Packaging machinery. Storage conditions. Selection of food packaging material for fresh, dehydrated, processed food (thermal, non-thermal). Food-packaging interaction. Legislation in food packaging.Selection of food packaging material and method with regard to food product (student presentation on selected food product).

LEARNING OUTCOMES

• explain the choice of protective laquerer depending on the agressiviness of a particular food product
• list the criteria for a protective lacquerer on the metal cans for food packaging
• explore and present examples of use of multilayer materials for packaging of frozen and dehydrated food
• argue the choice of packaging material for fresh food
• explain the composition of mulitilayer and composite materials used in thermal processing of packed food
• list examples of food packaging materials to be used in thermal processing
• argue the choice of food packaging material with regard to thermal processing of packed food
• argue the choice of food packaging material with regard to non-thermal processing of packed food and list the examples
• list parameters for packaging integrity control with regard to metal and polymer packaging
• list parameters for packed food safety control with regards to metal and polymer packaging