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.
MSc Programme in Food Science and Technology
MSc Programme in Food Innovation and Health
MSc Programme in Integrated Food Studies
- 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 in presenting and explaining complex relations in food packaging
- Skills in applying theoretical concepts and making calculations related to packaging.
- 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.
- 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.
- 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)
- Class Instruction
- Theory exercises
- Project work
- Course number
- 7,5 ECTS
- Programme level
- Full Degree Master
3 weeks summer course
14 August - 1 September 2023 (weekdays only)
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.
The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Jens Risbo (3-6d756c4369727267316e7831676e)
- Lilia Ahrné (5-716e716e66456b74746933707a336970)
Teachers from Department of Food Science and lecturers from industry
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Courseinformation of students