Food Packaging and Logistics
A.Y. 2023/2024
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 can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
PART 1. Chemical and physical properties of packaging materials, useful for the design process of an eco-sustainable food solution. The study and control of permeability and migration phenomena. Barrier design and Design for Recycling
PART 2. Packaging for food quality. Flexible packaging and automatic packaging technologies. Conditioning technologies: Hot filling, Aseptic conditioning. Unconventional post-sterilization. Vacuum conditioning. Modified atmosphere conditioning. Active and intelligent packaging.
PART 3. The shelf life of packaged foods and the sustainability of packaging. Shelf-life of packaged agri-food products "Shelf-life dependent on the product": recalls of chemical kinetics and accelerated preservation tests. Exercises of calculation. " Shelf-life packaging dependent ": procedures for evaluating and predicting the shelf-life of a product sensitive to gas exchanges and/or moisture transfers. Calculation exercises.
PART 4: Elements of Distributive Logistics: Definitions, terminology, purposes.
PART 2. Packaging for food quality. Flexible packaging and automatic packaging technologies. Conditioning technologies: Hot filling, Aseptic conditioning. Unconventional post-sterilization. Vacuum conditioning. Modified atmosphere conditioning. Active and intelligent packaging.
PART 3. The shelf life of packaged foods and the sustainability of packaging. Shelf-life of packaged agri-food products "Shelf-life dependent on the product": recalls of chemical kinetics and accelerated preservation tests. Exercises of calculation. " Shelf-life packaging dependent ": procedures for evaluating and predicting the shelf-life of a product sensitive to gas exchanges and/or moisture transfers. Calculation exercises.
PART 4: Elements of Distributive Logistics: Definitions, terminology, purposes.
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: (max 9 points)
-Four open questions (min 200 words, max 16 points)
-One calculation exercise (max 5 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.
Students with DSA and with disabilities are requested to contact the Teacher by email at least 10 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teacher it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and disabled [email protected] (for students with disabilities)
-A questionnaire with 15 multiple choice questions: (max 9 points)
-Four open questions (min 200 words, max 16 points)
-One calculation exercise (max 5 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.
Students with DSA and with disabilities are requested to contact the Teacher by email at least 10 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teacher it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and disabled [email protected] (for students with disabilities)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professors:
Genovese Jessica, Limbo Sara
Educational website(s)
Professor(s)
Reception:
by appointment
Building 21040 (under Room 4)