Food Packaging and Logistics
A.Y. 2019/2020
Learning objectives
The course aims to provide students with the knowledge related to the conditioning technologies of food products in order to maintain their quality during the commercial distribution. The course also aims to provide students with the ability to carry out packaging-dependent shelf life studies through procedural and forecasting approaches with the aim of optimizing and making a packaging solution more sustainable.
Expected learning outcomes
At the end of the course, students will be able to choose the appropriate packaging and conditioning system for a food and they will be able to correctly manage shelf life problems with a view to improving the sustainability across the distribution chain.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Chemical and physical properties, useful for the characterization of the materials used for the conditioning of food. (0.5 CFU) - Systematics of materials (0.5 CFU) - Functional and food suitability of materials and containers Permeability to gas and vapors; migration; sensory contamination. Calculation exercises. (1 CFU) - Packaging technologies Hot filling, Aseptic conditioning, Unconventional post-sterilization, Vacuum conditioning, Modified atmosphere conditioning, Functional packaging. (0.5 CFU) - Shelf-life of packaged agro-food products "Shelf-life product-dependent ": references to chemical kinetics and accelerated conservation tests. Calculation exercises. "Shelf-life packaging dependent": assessment and prediction procedures for the shelf life of a product sensitive to gas exchange and / or moisture transfer. Calculation exercises. (1.5 CFU) - Distribution Logistics: Definitions, terminology, purposes. Coding and automatic identification of goods The most common systems of coding of goods. Traceability and information decoding issues. Organization and management of logistics platforms (1 CFU) - Forms and organization of modern commercial distribution. Evolution of the role of distribution, sector definitions and statistics; comparative description of the different forms of retail and wholesale distribution Merchandising and distribution techniques (1 CFU)
Prerequisites for admission
The student must be familiar with the most important units of measurement and with the fundamental relations of quantitative description of the chemical and chemical-physical phenomena of interest in Food Technology operations. He/She should also have basic skills in the area of packaging materials and their functional performances.
Teaching methods
Face-to-face lessons.
Seminars with industry experts.
Numerical exercises.
Guided case study analysis (traditional, multimedia).
Seminars with industry experts.
Numerical exercises.
Guided case study analysis (traditional, multimedia).
Teaching Resources
Personal class notes.
Slides and handouts on Ariel.
Supplementary readings:
· Piergiovanni, L. e Limbo, S. 2010. Food Packaging. Materiali, tecnologie e qualità degli alimenti. Springer. (Italian language). This book is also available in multiple copies at the Faculty Library.
· Lee, Yam, Piergiovanni. 2008. Food Packaging Science and Technology. CRC Press. (English language).
Slides and handouts on Ariel.
Supplementary readings:
· Piergiovanni, L. e Limbo, S. 2010. Food Packaging. Materiali, tecnologie e qualità degli alimenti. Springer. (Italian language). This book is also available in multiple copies at the Faculty Library.
· Lee, Yam, Piergiovanni. 2008. Food Packaging Science and Technology. CRC Press. (English language).
Assessment methods and Criteria
Given the measures in place for the containment of the spread of the COVID-19 virus, the exam sessions are held remotely, through the MS Teams platform. The exam consists of an oral test aimed at assessing the understanding and mastery of the topics covered in class.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 32 hours
Lessons: 32 hours
Lessons: 32 hours
Professor:
Limbo Sara
Shifts:
-
Professor:
Limbo SaraProfessor(s)
Reception:
by appointment
Building 21040 (under Room 4)