Courses list

Wersja polska

Course code: NZCS10060o16
Semester: 2016/2017 winter
Name: Food packaging
Major: Human Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Anna Zimoch-Korzycka
Language of instruction: Polish


Learning outcomes: Knowledge: Student defines the basic concepts of food products packaging. Student describes the basic materials, structures and processing techniques of food packaging. Student knows the principles of food packing designing, labeling and utilization. Competition: Student evaluates and selects appropriate material and form of packaging and packaging technology for food products and determines the utilization of various types of food packaging.

Competences: Social skkils (Attitiude): The student is aware of the possibility of problems occurrence associated with interactive influence of packaging selection and food storage on consumer’s health and packaging utilization and its impact on the environment.

Prerequisites: Food Technology

Course content: Definitions and functions of food packaging. The criteria for classification. The causes of food spoilage and the possibility of extending its shelf life. Legislation and recommendations of food packaging. Labeling. Graphics, form and appearance. Bulk packaging. Packaging and transport units. The selection criteria of packaging materials. Techniques and technology of food packaging. Characteristic packaging methods. Packaging and the environment. Modern food packaging systems. Edible food coating.

Recommended literature: 1. Food packaging: principles and practice, Robertson G.L., Marcel Dekker Inc.,2013. 2. Food packaging technology. Coles R., McDwell D., Kirwan M.J., Blackwell Publishing, CRC Press, 2003 3. Opakowania żywności, Czarniawski B., Michniewicz J.,Agro Food Technology, 1998

Assessment methods: written test

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