Course Details

• Credit: 3
• Semester: 2
• Prerequisites: none

Synopsis

This course identifies the main packaging requirements for food products. It focuses on knowledge and application of the properties of commonly used packaging materials such as paper, metal, plastic, and glass, as well as food packaging related technologies.

Course Objective

This course is designed to expose undergraduates to the fundamental aspects of the theory and principles in food packaging.

Course Content

Lectures:
 ➤ 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: Special Topics in Food Packaging
 ➤ Chapter 7: Aseptic Food Packaging
 ➤ Chapter 8: Modified Atmosphere Packaging
 ➤ Chapter 9: Active and Intelligent Packaging

Lab Practicals:
 ➤ Lab 1: Canning and evaluation of double seams
 ➤ Lab 2: Identification and evaluation of packaging films
 ➤ Lab 3: Determination of moisture vapour transmission rate of films
 ➤ Lab 4: Evaluation of tensile strength of packaging films
 ➤ Lab 5: Determination of packaging films by IR Spectroscopy

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Discuss the role of packaging in food industr, relevant critical issues, and legislations.
2. Perform various types of analysis in laboratory for selected packaging materials.
3. Describe the making process, suitability, and functionality of each types of packaging and innovative technologies for food products.