Learning objectives
<br />· Acquire basic knowledge about package multiple functions<br />· Attain the ability to make a choice of a whole packaging system and/or address it as consciously and effectively as possible<br />· Achieve the theoretical and technical knowledge useful for the correct and functional dimensioning of a primary package and of the whole packaging system for foodstuff<br />· Gain the theoretical and technical knowledge useful for a quantitative description of the phenomena relating to the efficacy and the efficiency of the whole packaging system
Prerequisites
- - -
Course unit content
<br /><br />Types of packages used for packing food products (1.0 CFU)<br />Metallic, glass, paper, paperboard, plastics. Physical and chemical properties of the packages in relation with the functions they must perform.<br /><br />Equipment for packaging of foodstuff (1.0 CFU)<br />Main characteristics of the equipment for filling and packing of foodstuff<br /><br /><br />· Principles for the management and development of a whole packaging system (1.0 CFU)<br />Applications of packaging and management and development methodologies of whole packaging systems in relation with firm internal and external inputs, including legislation<br />
Full programme
- - -
Bibliography
<br />1. Notes of lessons<br />2. The Wiley Enciclopedia of Packaging Technology. J. Wiley & Sons Publ., New York<br />3. G. Bureau, J.L. Multon -1996 - Food Packaging technology. - VCH Pbls. New York <br />4. G. Barbieri e S. Rosso, 1990 - Il controllo dei contenitori di banda stagnata per conserve alimentari - SSICA, Parma <br />5. A. Montanari e G. Milanese, 2000 - Materiali metallici e contenitori per conserve alimentari. 2001 - SSICA, Parma <br />6. E. Caffagnini - 1995 - Contenitori di vetro - Hoepli, Milano <br />7. O.P. Piringer, A.L: Baner - Plastic Packaging Materials for food - J. Wiley & Sons Publ., New York<br />8. Fondamenti di Packaging Technology – Istituto Italiano Imballaggio - 2003
Teaching methods
- - -
Assessment methods and criteria
- - -
Other information
- - -
