FOOD PACKAGING

International Teaching FOOD PACKAGING

0622800006
DIPARTIMENTO DI INGEGNERIA INDUSTRIALE
EQF7
FOOD ENGINEERING
2021/2022



OBBLIGATORIO
YEAR OF COURSE 1
YEAR OF DIDACTIC SYSTEM 2019
SECONDO SEMESTRE
CFUHOURSACTIVITY
660LESSONS
Objectives
KNOWLEDGE AND UNDERSTANDING:
THE COURSE OBJECTIVES ARE:
- PROVIDE AN INTEGRATED VISION BETWEEN THE STRUCTURE OF THE MATERIALS USED IN THE PACKING FIELD, THE INDUSTRIAL TRANSFORMATION TECHNOLOGIES, THE APPLICATIONS AND THE REGULATORY AND SUSTAINABILITY ASPECTS OF PACKAGING;
- SUPPLY THE SKILLS FOR A CONCRETE APPROACH TO INDUSTRIAL PROBLEMS AND PROMOTE THE ABILITY TO COMBINE THEORETICAL AND PRACTICAL KNOWLEDGE, EVEN THROUGH THE PERFORMANCE OF CASE STUDIES AND PROJECT WORK
APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS:
ABILITY TO DEFINE THE MATERIALS AND THE MOST APPROPRIATE MANUFACTURING TO REALIZE FOOD PACKAGING SOLUTIONS IN ACCORDANCE WITH REGULATIONS.
ABILITY TO IDENTIFY THE CORRELATIONS BETWEEN STRUCTURE, PROCESS AND PROPERTIES OF MATERIALS.
APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN:
ABILITY TO DESIGN A FOOD PACKAGING AND ITS PRODUCTION PROCESS IN ACCORDANCE WITH THE SPECIFIC REQUIREMENTS.
MAKING JUDGMENTS - ENGINEERING PRACTICE:
ABILITY TO CORRECTLY APPLY RULES AND REGULATIONS FOR THE CORRECT PRODUCTION AND LABELLING OF FOOD PACKAGING.
COMMUNICATION SKILLS – TRANSVERSAL SKILLS:
ABILITY TO EXPOSE ORALLY, WITH APPROPRIATE TERMINOLOGY, A TOPIC CONCERNING THE DEFINITION OF PROPERTIES AND TECHNOLOGY OF TRADITIONAL MATERIALS AND INNOVATIVE USE IN THE FOOD INDUSTRY
LEARNING SKILLS – TRANSVERSAL SKILLS:
ABILITY TO APPLY KNOWLEDGE IN DIFFERENT SITUATIONS THAN THOSE PRESENTED IN THE COURSE AND ABILITY TO REFINE OWN KNOWLEDGE.
INVESTIGATION SKILLS - TRANSVERSAL SKILLS
ABILITY TO USE THE ANALYSIS TOOLS AND INVESTIGATION METHODOLOGIES LEARNED DURING THE COURSE TO SOLVE THE PROBLEMS THAT ARISE IN THE FOOD PACKAGING SECTOR
Prerequisites
BASIC CHEMICAL AND THERMODYNAMIC KNOWLEDGE ARE REQUIRED FOR THE PROFITABLE ACHIEVEMENT OF THE PREFIXED OBJECTIVES.
Contents
THE COURSE PROVIDES 46 HOURS LECTURE, 9 HOURS LABORATORY, 5 HOURS EXERCISING ON THE FOLLOWING TOPICS:
INTRODUCTION TO FOOD PACKAGING: DEFINITIONS AND FUNCTIONS OF PACKAGING (3H LES.).
CHEMICAL-PHYSICAL, MECHANICAL, ELECTROMAGNETIC AND OPTICAL PROPERTIES OF MATERIALS FOR PACKAGING (3H LES., 2H EXR., 2H LAB.).
STRUCTURE AND PROPERTIES OF POLYMERS (3H LES., 1 EXR.). PRODUCTION PROCESSES FOR RIGID PLASTIC PACKAGING (2H LES., 1H LAB.). BLOWING PROCESSES AND EXPANDED PLASTIC PACKAGING (1H LES.). PROCESSES FOR PLASTIC FILM PRODUCTION (2H LES., 2H LAB.). COEXTRUSIONE AND LAMINATION PROCESS (2H LES., 1H LAB.). SURFACE TREATMENTS AND COATING TECNIQUE ( 2H LES.). PRINTING TECHNIQUES (1H LES.).
GLASS MATERIALS: PRODUCTION AND PROPERTIES (3H LES.).
WOOD BASED PACKAGING MATERIALS. CARD AND CARDBOARD: PRODUCTION AND PROPERTIES (3H LES.). INNOVATIVE WOOD BASED PACKGING (1H LES.).
FERROUS METAL MATERIALS. TINY BAND AND CHROMED BAND (1H LES.). NON-FERROUS METAL MATERIALS. ALUMINUM AND ITS ALLOYS (1H LES.). CORROSION OF METALS AND TECHNIQUES OF MANUFACTURE OF METALLIC PACKAGING (2H LES.). WOOD (2H LES.).
PACKAGING AND CONSERVATION OF FOODS:PERMEATION AND DIFFUSION OF GASES AND VAPORS IN STEADY STATE AND IN TRANSITORY (3H LES.). POLYMER ABSORPTION ISOTHERMES (2H LES.). MEASUREMENT OF PERMEABILITY, DIFFUSION AND ABSORPTION COEFFICIENTS (1H LES., 1H ESR., 2H LAB.). MIGRATION: MECHANISMS, MODELLING AND EXPERIMENTAL DETERMINATION (2H LES., 1H EXR., 1H LAB.). COMMUNITY LEGISLATION OF MATERIALS IN CONTACT WITH FOOD (2H LES.). LABELING AND CONSUMER INFORMATION (1H LES.). ACTIVE AND INTELLIGENT PACKAGING (1H LES.). RECYCLABILITY OF MATERIALS FOR PACKAGING (2H LES.).
Teaching Methods
THE COURSE PROVIDES 46 HOURS LECTURE, 9 HOURS LABORATORY, 5 HOURS EXERCISING. IN PARTICULAR DURING LABORATORY ACTIVITY MECHANICAL , PERMEABILITY, MIGRATION AND OPTICAL MEASUREMENTS ON MATERIALS USED FOR FOOD PACKAGING WILL BE PERFORMED. AT THE END OF THE COURSE STUDENTS WILL DEVELOP A GROUP PROJECT ON ISSUES RELATING TO INNOVATIVE MATERIALS FOR FOOD PACKAGING APPLICATIONS.
ATTENDANCE AT THE LECTURES IS STRONGLY RECOMMENDED
Verification of learning
THE LEVEL OF LEARNING AND THE DEGREE OF ASSIMILATION OF ISSUES PRESENTED WILL BE VERIFIED BY AN ORAL EXAM. THE EVALUATION WILL BE BASED ON THE LEVEL OF KNOWLEDGE GAINED , ON THE CORRECTNESS OF EXPRESSION AND TERMINOLOGY USED .
THE INTERVIEW TYPICALLY LASTS ABOUT 30MIN.
THE FINAL VOTE IS EXPRESSED IN A SCALE FROM 1 TO 30, WITH A PASS GRADE EQUAL TO 18.
IN ORDER TO PASS THE EXAMINATION STUDENTS MUST DEMONSTRATE AT LEAST THAT THEY ARE ABLE TO MAKE A CORRECT CHOICE OF THE MOST SUITABLE MATERIAL AND PROCESSING TECHNOLOGY FOR THE PRODUCTION OF A SPECIFIC PACKAGING AND THE ABILITY TO APPLY THE KNOWLEDGE TO SIMPLE REAL EXAMPLES.
THE LEVEL OF EXCELLENCE (I.E. THE SCORE 30/30) CAN BE ACHIEVED BY THE STUDENTS WHO DEMONSTRATE TO BE ABLE TO DEAL WITH NON STANDARD PROBLEMS OR NOT SPECIFICALLY PRESENTED IN CLASS WITH PARTICULAR REGARD TO THE CORRECT APPLICATION OF CORRELATIONS BETWEEN STRUCTURE, PROCESS AND PROPERTY OF FOOD PACKAGING.
Texts
GORDON L. ROBERTSON. FOOD PACKAGING. PRINCIPLES AND PRACTICE. PUBLISHER: MARCEL DEKKER (1993)

LECTURE NOTES.
More Information
FOR FURTHER INFORMATION CONTACT
PROF.SSA LOREDANA INCARNATO
LINCARNATO@UNISA.IT
  BETA VERSION Data source ESSE3