PACKAGING DESIGN FOR FOOD
cod. 1009600

Academic year 2021/22
1° year of course - Second semester
Professor responsible for the course unit
Barbara BIGLIARDI
integrated course unit
12 credits
hub: PARMA
course unit
in ITALIAN

Course unit structured in the following modules:

Learning objectives

This course is designed to familiarize students with package design and manufacturing implications. The course content will consist of the design process, brand identity, marketing, sustainability and the implementation of commercial and governmental regulations.
Students completing the course will describe, demonstrate, compare, analyze, integrate, and critique Digital Media practices and technologies related to:
• Package design principles
• Marketing and brand identity using
packaging
• Planning, workflow, and storyboarding
• Package manufacturing requirements;
• Information design, including governmental and commercial requirements (UPC codes, nutrition facts, etc)
• 3D design
• Cost considerations
• Permeability and shelf life
• Environmental impact
• Prototyping
• Field testing and evaluation

Prerequisites

knowledge of representation (Design with Food Lab) and modeling (Modeling Lab)

Course unit content

Package design from the perspectives of design, form, manufacturing processes, sustainability, utility, commercial and governmental regulations. Creating prototypes. Field Testing.

Full programme

• Package design principles
• Marketing and brand identity using
packaging
• Planning, workflow, and storyboarding
• Package manufacturing requirements;
• Information design, including governmental and commercial requirements (UPC codes, nutrition facts, etc)
• 3D design
• Cost considerations
• Permeability and shelf life
• Environmental impact
• Prototyping
• Field testing and evaluation

Bibliography

suggested textbooks:
Klimchuk, M., and Krasovec, S. (2006). Packaging Design, Edition 2nd-2013. Hoboken, NJ: John Wiley and Sons. ISBN: 9781118027066.
Adducci, B., and Keller, A. (2008). Design Matters: Packaging 01 An Essential Primer for Today’s Marketplace, Edition 8. Beverly, MA: Rockport Publishers, Inc. ISBN: 9781592533428.

Teaching methods

lecture and lab practices

Assessment methods and criteria

oral exam and project

Other information

Online lectures/presentations or supplemental materials will be posted

2030 agenda goals for sustainable development

- - -

Contacts

Toll-free number

800 904 084

Student registry office

E. segreteria.ingarc@unipr.it 

Quality assurance office

Education manager:
Cinzia Zilli
T. +39 0521 906433
Office E. dia.didattica@unipr.it
Manager E.cinzia.zilli@unipr.it 

 

President of the degree course

Prof. Paolo Marco Tamborrini
E. paolomarco.tamborrini@unipr.it

Faculty advisor

UniPR - Prof.ssa Barbara Gherri
E. barbara.gherri@unipr.it

PoliTO - Prof.ssa Beatrice Lerma
E. beatrice.lerma@polito.it

Career guidance delegate

UniPR - Prof.ssa Eleonora Fiore
E. eleonora.fiore@unipr.it

PoliTO - Prof.ssa Silvia Barbero
E. silvia.barbero@polito.it

Tutor professor

Prof. Daniel Milanese
E. daniel.milanese@unipr.it

 

Erasmus delegates

Prof.ssa Eleonora Fiore
E. eleonora.fiore@unipr.it

Quality assurance manager

Prof. Alessandro Tasora
E. alessandro.tasora@unipr.it

Internships

Prof. Eleonora Fiore
E. eleonora.fiore@unipr.it

PoliTO - Prof.ssa Silvia Barbero
E. silvia.barbero@polito.it

Tutor students

not defined