Food Packaging

Course content

The process of packaging of foods is where many food scientific disciplines meet in practice. The food package is also the “surface” of the food product that meets the consumer first. The packaging of food will have consequences for the quality and shelf life of food products. It has an impact of the environment and climate through the use of oil based materials and release of plastic in nature. When designing food packaging for food one has to consider and balance many aspects such as consumer appeal, food safety, environmental, food quality and technological aspects.

Detailed content in the course:

Technology and methods for food packaging. Food packaging materials. Light transmission and gas and water vapor permeability of packaging films. Surface properties of packaging materials. Interaction between food and packaging. Shelf life, chemical and microbiologial development of quality of packaged food. Packaging gases and modified atmosphere packaging. Packaging of foods with specific demands such as dry foods, dairy products, meat and beer. Environmental impact of food packaging and sustainable packaging technology and packaging materials. Intelligent packaging and novell technology. Consumer scientific aspects of packaging.

Education

MSc Programme in Food Science and Technology
MSc Programme in Food Innovation and Health

MSc Programme in Integrated Food Studies

 

Learning outcome

Knowledge 

  • Understanding of packaging materials and their properties in terms of permeability, transmission and sealing properties.
  • Indentification of environmental impact of packaging solutions
  • Understand shelf life and microbiological and food chemical aspects of food packaging and food product.
  • Show overview of consumer scientific aspects of packaging
  • Understand food chemical aspects of food packaging
  • Knowledge of packaging equipment and technology

 

Skills:

  • Skills in presenting and explaining complex relations in food packaging
  • Skills in applying theoretical concepts and making calculations related to packaging.

 

Competences:

  • Analyze and discuss packaging demands of food products
  • Independent work in groups and writing report
 

Lectures, excursion, work in groups with individual subjects and theoretical exercises. Project work with poster as outcome. Preparation with emphasis on reading curriculum. Laboratory experiments.

Mainly the book: Food Packaging, principles and practice by Gordon L. Robertson. CRC press, latest edition. 

Qualifications within the field of basic food chemistry and food microbiology on bachelor level is recommended.

Oral
Individual
Collective
Feedback by final exam (In addition to the grade)
Peer feedback (Students give each other feedback)
ECTS
7,5 ECTS
Type of assessment
Oral examination, 20 minutes
Type of assessment details
Oral examination without preparation time. The examination takes its starting point in the poster produced by the student.
The student presents the poster. The presentation soon develops into a scientific conversation with the examiners. The examiners pose questions in the full curriculum and might include supplementary materials (graphs, tables, pictures and drawings). The oral examination takes place in the end of the teaching period.
Aid
Without aids
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners
Criteria for exam assessment

See Learning Outcome.

For the oral exam, the student is assessed based on the presentation of the individual poster and ability to engage in a scientific discussion involving the curriculum of the course.  

 

 

 

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 40
  • Class Instruction
  • 7
  • Preparation
  • 113
  • Theory exercises
  • 20
  • Project work
  • 25
  • Exam
  • 1
  • English
  • 206

Kursusinformation

Language
English
Course number
NFOK19001U
ECTS
7,5 ECTS
Programme level
Full Degree Master
Duration
3 weeks summer course
14 August - 1 September 2023 (weekdays only)
Placement
Summer
Schedulegroup
Summer course runs the three last weeks before block 1, from Monday in week 33 to Friday in week 35 (at Frederiksberg campus). In addition, one week of preparation prior to the course.
Capacity
40
The number of seats may be reduced in the late registration period
Studyboard
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Jens Risbo   (3-7a827950767f7f743e7b853e747b)
  • Lilia Ahrné   (5-7e7b7e7b735278818176407d8740767d)
Teacher

Teachers from Department of Food Science and lecturers from industry

Saved on the 24-10-2022

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