Course detail

Food Packaging

FCH-MC_BPOAcad. year: 2022/2023

Reasons and needs of food packaging, technological, hygienic and consumer demands to package, characterisation of food package materials - wood, paper, glass, cloth, natural, synthetic and modified plastic materials, combined package materials - properties, production and their application in food industry, general classification, legislative, barrier and technological requirements, migration of package components into food bulk, migration of food components into plastic package bulk, off flavour phenomena characterisation and its elimination, principles and application of active package approach, ecological aspects of food package, ecobilantion and recyclation.

Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Guarantor

doc. Ing. Pavel Diviš, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Acquisition of survey about methods, procedures and possibilities of food packaging.

Prerequisites

Sufficient knowledge from chemical engineering, physical chemistry, food technology and principles of food preservation.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Course ends with written examination and its answer report is talked over during an oral examination with complementing questions. Minimum of 50 points from total of 100 is required to pass the exam

Course curriculum

Reasons and needs of food packaging, technological, hygienic and consumer demands to package, characterisation of food package materials - wood, paper, glass, cloth, natural, synthetic and modified plastic materials, combined package materials - properties, production and their application in food industry, general classification, legislative, barrier and technological requirements, migration of package components into food bulk, migration of food components into plastic package bulk, off flavour phenomena characterisation and its elimination, principles and application of active package approach, ecological aspects of food package, ecobalance and recyclation.

Work placements

Not applicable.

Aims

Ability of processes and techniques of food packaging

Specification of controlled education, way of implementation and compensation for absences

Lectures are not obligatory

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Dobiáš J., Votavová L., Vápenka L.: Balení potravin, VSCHT, 2019. ISBN:978-80-7592-052-2 (CS)
Kačeňák I.: Balenie Tovaru. Sprint dva, Bratislava 2011. ISBN: 978-80-89393-32-9 (CS)

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 2 year of study, winter semester, compulsory

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 2 year of study, winter semester, compulsory

  • Programme NPCP_PCHBT Master's 2 year of study, winter semester, compulsory

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Pavel Diviš, Ph.D.

Guided consultation in combined form of studies

26 hod., optionally

Teacher / Lecturer

doc. Ing. Pavel Diviš, Ph.D.