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
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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.
Full programme
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Bibliography
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, II ed, Taylor&Francis, 2006;
·Appunti delle lezioni
Teaching methods
Oral lesson
Assessment methods and criteria
Written examination with oral integration
Other information
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2030 agenda goals for sustainable development
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