Learning objectives
The aim of this course is to provide cross-disciplinary and specific competences about analysis and selection of packaging materials, technologies and plants for food products. The state of the art and future developments of technical, technological and economics features are discussed
Prerequisites
Important to have followed the course of "Food Industry equipment"
Course unit content
INTRODUCTION. Definition of terms. Aims and characteristics of packaging operations.
CHEMICAL PROPERTIES. Chemical structure, characteristics and resistance of materials.
PHYSICAL PROPERTIES. Thermal and optical properties of materials. Behaviour of materials exposed to ionizing radiation. Behaviour of materials exposed to microwaves. Mechanical properties.
PACKAGING MATERIALS. Glass. Ceramics and other earthenwares. Metals. Aluminium. Tin plate and other coated steels. Stainless steel. Metal corrosion. Cellulosic materials. Paper and cardboard. Cellophane. Regenerated cellulose. Plastics.
PERMEABILITY OF THE PACKAGING.
THE MIGRATION OF THE PACKAING
SUITABLE PACKAGING FOR FOODS.
FOOD CONTAINERS
FLEXIBLE PACKAGING.
CODIFICATION OF PACKAGING AND PRINTING
LABELLING.
ENVIRONMENTAL CONTRIBUTION CONAI.
PACKAGING TECHNOLOGY.
MODIFICATIONS OF THE ATMOSPHERE
FUNCTIONAL PACKAGING
RECYCLING OF POLIMERIC MATERIAL AND LCA ANALYSIS OF PACKAGING
Full programme
INTRODUCTION. Definition of terms. Aims and characteristics of packaging operations.
CHEMICAL PROPERTIES. Chemical structure, characteristics and resistance of materials.
PHYSICAL PROPERTIES. Thermal and optical properties of materials. Behaviour of materials exposed to ionizing radiation. Behaviour of materials exposed to microwaves. Mechanical properties.
PACKAGING MATERIALS. Glass. Ceramics and other earthenwares. Metals. Aluminium. Tin plate and other coated steels. Stainless steel. Metal corrosion. Cellulosic materials. Paper and cardboard. Cellophane. Regenerated cellulose. Plastics.
PERMEABILITY OF THE PACKAGING.
THE MIGRATION OF THE PACKAING
SUITABLE PACKAGING FOR FOODS.
FOOD CONTAINERS
FLEXIBLE PACKAGING.
CODIFICATION OF PACKAGING AND PRINTING
LABELLING.
ENVIRONMENTAL CONTRIBUTION CONAI.
PACKAGING TECHNOLOGY.
MODIFICATIONS OF THE ATMOSPHERE
FUNCTIONAL PACKAGING
RECYCLING OF POLIMERIC MATERIAL AND LCA ANALYSIS OF PACKAGING
Bibliography
Piergiovanni Luciano,Sara Limbo, Food packaging Materiali,tecnologie e qualità degli alimenti, Springer;
Rizzo Roberto, Scienza e tecnologia delle acque minerali e delle bevande, vol4 Il packaging delle acque minerali e delle bevande, Chiriotti Editori, Pinerolo (TO), 2006;
Robertson L. Gordon, Food Packaging, Principle and Practice, III ed, CRC press Taylor&Francis, 2012;
Notes of lessons
Teaching methods
Oral lessons and some tours to packaging companies
Assessment methods and criteria
written exam with an oral discussion about a report on a packaging technology
Other information
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