Food Packaging and Logistics
A.Y. 2020/2021
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
The course will be delivered in hybrid mode.
Lessons will be held both in the classroom (in person) and by videoconference using Microsoft Teams according to the scheduled time (synchronous).
The face-to-face lessons will be approximately 50%, also depending on the general health situation; depending on the regional health conditions, the lessons given in the presence may also be to a different extent from what is expected.
Students who do not participate in face-to-face lessons will still be able to carry out the same online activity in order to develop the same skills acquired through the activities proposed in the classroom.
The lesson times and all the details of the activities will be published on the study course website (https://scienzealimentari.cdl.unimi.it/it) by the start of the lessons.
Any updates will also be communicated through direct notices to students (consult often the mail @ students.unimi.it).
Also often consult the ARIEL teaching site for specific notices.
The procedures and criteria for participating in face-to-face lessons, which require a reservation with the appropriate app, will be published in time in the online course.
Lessons will be held both in the classroom (in person) and by videoconference using Microsoft Teams according to the scheduled time (synchronous).
The face-to-face lessons will be approximately 50%, also depending on the general health situation; depending on the regional health conditions, the lessons given in the presence may also be to a different extent from what is expected.
Students who do not participate in face-to-face lessons will still be able to carry out the same online activity in order to develop the same skills acquired through the activities proposed in the classroom.
The lesson times and all the details of the activities will be published on the study course website (https://scienzealimentari.cdl.unimi.it/it) by the start of the lessons.
Any updates will also be communicated through direct notices to students (consult often the mail @ students.unimi.it).
Also often consult the ARIEL teaching site for specific notices.
The procedures and criteria for participating in face-to-face lessons, which require a reservation with the appropriate app, will be published in time in the online course.
Course syllabus
Chemical and physical properties, useful for the characterization of materials for food packaging. Functional properties of packaging materials. Food safety of food contact materials: principles and legislation. Permeability to gases and vapors; migration; sensory contamination. Calculation exercises. - Packaging technologies Hot filling, Aseptic conditioning, Unconventional post-sterilization, Vacuum conditioning, Modified atmosphere packaging, Active and intelligent packaging. Shelf life of packaged foods and sustainability. Shelf-life of packaged agro-food products "Shelf-life dependent product": recalls of chemical kinetics and accelerated storage tests. Calculation exercises. "Dependent shelf-life packaging": procedures for evaluating and forecasting the shelf life of a product sensitive to gas exchanges and / or moisture transfers. Calculation exercises. - Sustainability of Food Packaging in the supply chain: packaging eco-design to reduce food waste. Distribution Logistics: Definitions, terminology, purposes. Coding and automatic identification of goods The most common systems of coding of goods. Forms and organization of modern commercial distribution.
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 main 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. Any changes to the examination procedure will be communicated in time.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 32 hours
Lessons: 32 hours
Lessons: 32 hours
Professor:
Limbo Sara
Professor(s)
Reception:
by appointment
Building 21040 (under Room 4)