Food Packaging and Logistics
A.Y. 2021/2022
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
More specific information of the delivery modes of training activities for academic year 2021/2022 will be provided over the coming months, based on the evolution of the public health situation.
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
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
The exam consists of a written test and an oral test, aimed at assessing the understanding and mastery of the topics covered in class. The written test consists of:
-A questionnaire with 15 multiple choice questions: (20 points)
-Four open questions (min 200 words, (30 points)
-Two calculation exercise (10 points)
There will be two ongoing tests which will be structured in the same way as the complete test but each will consist of: 8 multiple choice questions, 2 open questions, 1 calculation exercise.
The final interview will consist in the evaluation and discussion of topics and / or assignments. Evaluations will always be based on argumentative rigor, language property and completeness.
-A questionnaire with 15 multiple choice questions: (20 points)
-Four open questions (min 200 words, (30 points)
-Two calculation exercise (10 points)
There will be two ongoing tests which will be structured in the same way as the complete test but each will consist of: 8 multiple choice questions, 2 open questions, 1 calculation exercise.
The final interview will consist in the evaluation and discussion of topics and / or assignments. Evaluations will always be based on argumentative rigor, language property and completeness.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Limbo Sara
Professor(s)
Reception:
by appointment
Building 21040 (under Room 4)