Learning objectives
Knowledge and understanding
At the end of the course, the student will acquire the basic knowledge relating to the expertise in the activities of testing and characterization of packaging raw material and packaging object.
Applying knowledge and understanding
The student will be able to make proper choices in the selection of the many packaging options available today. The students will be able to use the acquired knowledge to analyze and process numerical data to support their decision-making.
Making judgements
On passing the exam, the student will develop the ability to critically evaluate the analytical data of the mechanical behavior of a packaging material to predict its behavior in work, as well as the ability to interpret the data of the controls.
Communication skills
On passing the exam, the student should acquire sufficient language property, at least as regards the technical and chemical terminology specific of the course.
Learning skills
Students who take the course will be able to deepen their knowledge in the field of materials for food packaging, by consulting on their own specialized texts or dissemination journals, even outside of the topics covered closely in class. Any final seminars will aim to introduce students to the latest developments in terms of research in the field of materials applied to food packaging: the student should acquire the knowledge and basic skills of the discipline to deal with, in the future, a deepening independent of these aspects.
Prerequisites
Knowledge of Chemistry and Technology of Applied Chemistry are useful bases for the operation of the course.
Course unit content
INTRODUCTION. Terminology. Purpose and characteristics of packaging.
PROPERTIES OF MATERIALS FPR PACKAGING: chemical, physical, mechanical, thermal and optical properties.
PACKAGING MATERIALS. Glass. Ceramics. Plastics. Cellulosic materials: paper and paperboard.
Full programme
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Bibliography
Reccomended book:
Luciano Piergiovanni, Sara Limbo "Food packaging. Materiali, tecnologie e qualità degli alimenti". Springer-Verlag Italia, 2010.
Additional book:
G. L. Robertson “Food Packaging ans Shelf life: A practical Guide”. CRC Press / Taylor & Francis Group, 2009.
Teaching methods
The course includes:
(i) theoretical lectures made with the aid of multimedia systems. The didactic material is uploaded before each lecture on the platform “Elly” (http://elly.ingind.unipr.it);
(ii) experimental labs to understand the main tests currently used for the validation of new materials for packaging;
(iii) educational visits (in case of Companies availability).
(iv) seminars by industry representatives.
The lab activity will be presented in a short report by each group and it will be discussed during the course.
Assessment methods and criteria
Written examination which consists of 5 questions to each of which are assigned up to 6 points. The duration of the written test is 2 hours. The written exam is rated at 0-30. Praise is given in case of achieving the highest score on any question that is supplemented by the mastery of the disciplinary vocabulary. The test is overcome with a score of at least 18/30.
The rate taken in this module, together with the rate of module 1 (Prof. Vignali), weigh in accordance with the CFUs of the modules, concur to the definition of the rate. This rating can be increased up to a maximum of 3 points with a compulsory oral presentation, supported by a slide, on a topic of in-depth reading.
Other information
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