IMG405/3 Food Packaging
- Credit: 3
- Semester: 1
- Prerequisites: none
This course is designed to help students identify and consider major requirements of packages for a range of food products that require a shelf life extension. The key focus in this subject is on knowledge and application of the properties of commonly used packaging materials such as paper, plastic, metal and glass. The physical and chemical properties of these food packaging materials are studied in relation to their use in food-packaging applications. This coupled with an understanding of the compatibility requirements of food products and container which form the basis for the choice and selection of packaging material for a specific product. Modern food packaging practices related to meats, beverages, fruits, vegetables, bakery products, and snack foods will also be covered in this course. This course comprises of 2 units of lectures and 1 unit of laboratory work on related topics.
This course is designed to expose undergraduates to the fundamental aspects of the theory and principles in food packaging.
➤ Chapter 1: Introduction to Packaging
➤ Chapter 2: Packaging Materials: Paper
➤ Chapter 3: Packaging Materials: Metal
➤ Chapter 4: Packaging Materials: Glass
➤ Chapter 5: Packaging Materials: Plastic
➤ Chapter 6: Edible and Bio-based Materials
➤ Chapter 7: Aseptic Packaging
➤ Chapter 8: Modified Atmosphere Packaging
➤ Chapter 9: Active and Intelligent Packaging
➤ Lab 1: Identification and evaluation of packaging films
➤ Lab 2: Determination of moisture vapour transmission rate of films
➤ Lab 3: Evaluation of tensile strength of packaging films
➤ Lab 4: Determination of packaging films by IR Spectroscopy
➤ Lab 5: Canning and evaluation of double seams
Course Learning Outcomes
Upon successful completion of this course, students should be able to:
1. Explain the roles of packaging in the food industry and the legislation involve.
2. Describe the making process, suitability, and functionality of each type of packaging materials for a specific product.
3. Explain the principles of innovative packaging technologies for use with food products.
4. Evaluate different packaging materials based on various types of analysis in the laboratory.
5. Come out with a critical evaluation of current issues related to quality and safety aspects of food packaging.