Packaging for Foodservice
A.Y. 2021/2022
Learning objectives
The course aims to provide knowledge in the field of food packaging and packaging systems adapted to the needs of food preservation in the catering circuit.
Expected learning outcomes
The student will be able to use the tools the assessment of functional properties and legal compliance of materials and objects that will come into contact with food during preparation, distribution and storage. The student will also acquire skills related to operations and packaging technologies for the maintenance of food quality.
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
In relation to the delivery of training activities for the a.y. 2021/22, more specific indications will be given in the coming weeks, based on the evolution of the health situation.
Course syllabus
The functions of packaging. Functional and food compliance of objects and materials intended for contact with food. Types, characteristics and production of materials and objects used for the preparation, conservation and distribution of food for the community (glass, aluminum, plastic and bioplastic materials, composites). Environmental issues of food packaging materials. Food conditioning technologies for shelf life extension: vacuum packaging and modified atmosphere packaging.
Prerequisites for admission
Basic knowledge of organic chemistry and physics
Teaching methods
Face-to-face lectures
Case studies
Group assignments on topics selected by the teacher.
Exercises on the presentation of the project.
Case studies
Group assignments on topics selected by the teacher.
Exercises on the presentation of the project.
Teaching Resources
Personal class notes.
Slides and handouts on Ariel.
Supplementary readings: Lee, DS, Yam K, Piergiovanni. L. 2008. Food Packaging Science and Technology. CRC Press. (English language).
MATERIAL PURCHASED AT THE COPY SHOP AND NOT AUTHORIZED BY THE TEACHER IS NOT ACCEPTED.
Slides and handouts on Ariel.
Supplementary readings: Lee, DS, Yam K, Piergiovanni. L. 2008. Food Packaging Science and Technology. CRC Press. (English language).
MATERIAL PURCHASED AT THE COPY SHOP AND NOT AUTHORIZED BY THE TEACHER IS NOT ACCEPTED.
Assessment methods and Criteria
The exam sessions will be scheduled on UNIMIa. The exam consists of an ORAL test aimed at assessing the understanding and mastery of the topics covered in class. T(Value: max 20 points). A presentation of single/group work (max 2 people) is also required. The presentation will consist in 10 slides on a case study chosen by the student/s.(Value: max 10 points).
Same method for students with disabilities or DSAs, whom are reminded that they will have to write an email to me at least 10 days before (with in cc [email protected] or [email protected], depending on the case) to report the request and agree on the measurement.
Group assignement: A presentation of the group work (max 2 students) is also required (presentation of 10 slides on a case study chosen by the student)
Same method for students with disabilities or DSAs, whom are reminded that they will have to write an email to me at least 10 days before (with in cc [email protected] or [email protected], depending on the case) to report the request and agree on the measurement.
Group assignement: A presentation of the group work (max 2 students) is also required (presentation of 10 slides on a case study chosen by the student)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Practicals: 16 hours
Lessons: 24 hours
Lessons: 24 hours
Professor:
Limbo Sara
Professor(s)
Reception:
by appointment
Building 21040 (under Room 4)