Packaging in the Wine Industry: Performance, Safety and Sustainability
A.Y. 2020/2021
Learning objectives
This class aims to provide students with fundamental concepts related to the most common packaging materials used in the food sector, with special emphasis on the wine industry. In addition, students will gather the technical skills necessary to design properly the final packaging system according with the sought performance, with particular attention toward recent hot topics such as sustainability, consumer's safety, and "active" and "intelligent" features.
Expected learning outcomes
At the end of the class, students will be asked to be acquainted with most important and representative packaging materials. They should demonstrate the ability to distinguish different materials based on the most relevant functional properties. Moreover, students should exhibit full competence about fundamental concepts linked to phenomena such as permeation, migration, compostability, biodegradability, etc. Students will be encouraged to develop an adequate criticism enabling them to perform a careful assessment of the environmental, economic, and social impact of any packaging system they will deal with, based on the topics covered within the course.
Lesson period: First 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
First semester
1) Program
No changes will be made during the emergency period.
2) Supporting material
Besides the ordinary supporting material (slides, book and literature references), students will be provided with additional scientific papers and URL to relevant websites. All supporting material will be uploaded in the teacher's website.
3) Teaching modes
Classes will take place remotely (both asynchronous and synchronous modes) using MS Teams or Zoom; in line with both National and Regional provisions, live activities will be possibly organized.
4) Final exams will take place remotely, according to the procedure foreseen during the ordinary period.
No changes will be made during the emergency period.
2) Supporting material
Besides the ordinary supporting material (slides, book and literature references), students will be provided with additional scientific papers and URL to relevant websites. All supporting material will be uploaded in the teacher's website.
3) Teaching modes
Classes will take place remotely (both asynchronous and synchronous modes) using MS Teams or Zoom; in line with both National and Regional provisions, live activities will be possibly organized.
4) Final exams will take place remotely, according to the procedure foreseen during the ordinary period.
Course syllabus
Different topics will be covered within the course, such as:
· Food packaging functions
· Chemical properties of food packaging materials
· Physical properties of food packaging materials
· Food Contact Materials (FCM)
· Most important materials for the packaging of wine
· Cork and cork stoppers
· "Active" and "Intelligent" packaging
· Packaging design - shelf life extension and sustainability
· Main packaging innovations in the wine world
· Food packaging functions
· Chemical properties of food packaging materials
· Physical properties of food packaging materials
· Food Contact Materials (FCM)
· Most important materials for the packaging of wine
· Cork and cork stoppers
· "Active" and "Intelligent" packaging
· Packaging design - shelf life extension and sustainability
· Main packaging innovations in the wine world
Prerequisites for admission
Students should have adequate knowledge of the basic concepts of inorganic and organic chemistry and physics.
Teaching methods
Classes will be delivered partly in presence and partly remotely using the Microsoft Teams platform according to the calendar issued by the University of Milano. Lessons will be recorded and made available in Ariel.
Information on the organization of the classes will be always made available in Ariel: students are thus encouraged to have a look regularly.
Depending on the evolution of the outbreak and according to the temporary relevant regulations about COVID-19, modification of the above indications could take place. Students will be straightaway informed by Ariel.
Information on the organization of the classes will be always made available in Ariel: students are thus encouraged to have a look regularly.
Depending on the evolution of the outbreak and according to the temporary relevant regulations about COVID-19, modification of the above indications could take place. Students will be straightaway informed by Ariel.
Teaching Resources
Slides of the course.
Robertson, G. Food Packaging - Principles and Practice. CRC Press: Boca Raton, Florida, 2013.
Lee, D. S.; Yam, K. L.; Piergiovanni, L. Food Packaging Science and Technology. CRC Press: Boca Raton, Florida, 2008.
Robertson, G. Food Packaging - Principles and Practice. CRC Press: Boca Raton, Florida, 2013.
Lee, D. S.; Yam, K. L.; Piergiovanni, L. Food Packaging Science and Technology. CRC Press: Boca Raton, Florida, 2008.
Assessment methods and Criteria
The final exam will include an oral interview. The final grade will be expressed in /30ths. The oral exam is deemed in line with the expected learning outcomes because it will serve the purpose to verify the comprehension and use of the students of the main principles for the characterization of packaging systems in the winery sector in a critical and aware thinking way.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 5
Lessons: 40 hours
Professor:
Farris Stefano
Professor(s)
Reception:
By appointment
Office (Building 21040 - entrance below the metallic staircase to Aula 4 - ground floor)