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Lecturer(s)
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Bartáková Klára, Ing. Ph.D.
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Zouharová Alena, Mgr. Ph.D.
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Course content
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Lectures: - Historical development of food packaging. Function and characteristics of packaging - Protection of food by packaging I (protection against changes in humidity) - Contamination of food by packaging components - migration - Ecological aspects of packaging, EKO-KOM - Food protection by packaging II - protection against oxidation-reduction changes - Modified atmosphere packaging, active and intelligent packaging - Packaging materials I (wood and cork) - Packaging materials II (paper and cardboard) - Packaging materials III (metals) - Packaging materials IV (glass, fabrics) - Packaging materials V (plastics) - Packaging materials VI (biodegradable packaging) - Auxiliary packaging means (fixings and adhesives) - Packaging printing Practicals: - Introduction to the course and students' requirements. Marking of food packaging. - Packaging identification, EAN, RFID - Declaration of Conformity. - Modified atmosphere packaging - selection of a suitable atmosphere - Packaging permeability for gases and vapours - calculations. Project assignment I - Changes in humid air caused by temperature change, psychrometric diagram - Determination of the degree of condensation of moisture on the packaging - Submission of the project I - Packaging waste management. - Equipment for the energy utilization of waste - project assignment II - Consultations on the project II - Project presentation II - Credit test
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Learning activities and teaching methods
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Lectures, Seminars, Laboratory and desk-based work, Extramural practical training
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Learning outcomes
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The aim of the course is to acquaint students with the materials used for the production of food packaging, the functions of food packaging, related legislation and the obligations of packaged food manufacturers arising from legislation so that the students become sufficiently competent in decision-making and proper selection of materials and technologies to be used for food packaging.
Theoretical knowledge The student is able to: - describe different types of materials used in the production of food packaging, - characterize the functions of the packaging, - identify different ways of packaging according to the nature of the packaged food, - describe legislative regulations related to the issue of food packaging, - state the obligations of producers of packaged foods arising from the legislative regulations, - describe the issue of packaging waste management and its ecological aspects. Practical skills The student is able to: - interpret the information given on the packaging of packaged food and distinguish between mandatory and optional information, - create a document Declaration of Conformity of packaging properties with legislative regulations, - determine the amount of moisture or gases that pass through the package during a specific storage time of the packaged food, - determine the amount of condensed moisture on the outside or inside of the package based on the change in conditions when handling packaged food. Competences The student is able to: - choose a suitable packaging material for packaging a certain type of food for the given storage conditions, - label the packaging of packaged food correctly, - if an extension of the shelf life of the food is required, determine the appropriate composition of the atmosphere for packaging the food in a modified atmosphere, - keep documentation related to the management of packaging waste for submission to an authorized packaging company.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Oral exam, Written exam, Written credit test, Practical credit test
Credit requirement: - attendance at all practical lessons - the absence should be replaced (after prior agreement with the teacher) - preparation and submission of two assigned projects per semester; - oral presentation of one project - successful writing of the credit test
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Recommended literature
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Coles, R., Kirwan, M. Food and Beverage Packaging Technology. 2nd ed.. Chichester:, 2011. ISBN 978-1-4051-8910-1.
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Fellows, P. Food processing technology: principles and practice.. Cambridge, 2000. ISBN 1-85573-533-4.
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HAN, J. Innovation in food packaging. London, 2005. ISBN 0-12-311632-5.
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Risch, S.J. Food Packaging Testing Methods and Applications.. Washington, 2000. ISBN 0-8412-3617-8.
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Robertson, G.L. Food Packaging and Shelf Life. Boca Raton, 2010. ISBN 978-1-4200-7844-2.
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Robertson, G.L. Food Packaging: Principles and Practice.. Boca Raton, 2013. ISBN 978-1-4398-6241-4.
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