Packing, storage and transport of food products

The course presents the broadly understood process of food packaging and the latest trends in this field. The subject also deals with food storage and transportation.

Module status: obligatory

Module final assessment: examination

Preliminary requirements: no prerequisites

Field of study: FOOD TECHNOLOGY AND HUMAN NUTRITION

Educational profile: academic

Code of studies and education level: SM

Semester of studies: 3

Language: English

Name of faculty and department offering the module: Faculty of Food Technology, Department of Human Nutrition and Dietetics

LECTURES:

Situation and changes in the packaging industry

Labeling and coding of packages

News in the field of plastic packaging

Novelties in the field of paper packaging material

New Products in the field of metal packaging material

News in the field of glass packaging material

Biodegradation

Active and intelligent packaging

CLASSES:

The evaluation and testing of the physical, mechanical, and chemical properties of various packaging material

Evaluate the accuracy of labeling

Testing of promotional packaging features

Packaging systems

BASIC REFERENCES:

1. Panfil – Kuncewicz H., Kuncewicz A., Juśkiewicz M.. Wybrane zagadnienia z opakowalnictwa żywności. Wyd. UWM. Olsztyn 2012.

2. Lisińska – Kuśnierz M. Badanie i ocena jakości materiałów opakowaniowych i opakowań jednostkowych. Wyd. AE. Kraków 2005.

SUPPLEMENTARY REFERENCES:

1. Emblem A. & Emblem H. (ed.). Packaging technology. Fundamentals, materials and processes. Wyd. PWN. Warszawa 2014.

2. Żakowska H. Opakowania a środowisko. Wymagania, standardy, projektowanie, znakowanie. Wyd. PWN. Warszawa 2017.

KNOWLEDGE – the graduate knows and understands:

the basic concepts of novelties knowledge of the packaging, storage and transport of food

the basic and non-standard material of packaging and their role in the food industry

SKILLS – the graduate is able to:

make the selection of the tests packaging and packaging materials and assess their aesthetic qualities

know basic packaging systems

SOCIAL COMPETENCIES – the graduate is ready to:

be active during the discussion of various issues related to food packaging

Two tests in the field of classes (assessment positive for min. 51% points).

Participation in the final evaluation of the module 40%.

Written exam (assessment positive for min. 51% points).

The participation of the lecture pass mark in the final evaluation is 60%.