Packaging for Foodservice
A.Y. 2023/2024
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 can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Packaging functions. Technological suitability of objects and materials intended for contact with food. Food safety: national and European legislation on materials in contact with food. Environmental sustainability of food packaging in the view of the food chain. Types, characteristics and technologies of production of materials, objects and packaging used for the preparation, storage and distribution of food for the community (glass, aluminium, plastic, bioplastic and composite 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.
Case studies
Group assignments on topics selected by the teacher.
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.
Exam appeals will be included in UNIMIA. The exam consists of a written test aimed at evaluating the understanding and mastery of the topics covered in class. The exam (2 hours) will consist of 2 open questions (max 15 points), 2 short questions (max 10 points), 5 multiple choice questions (max 5 points).
Students with disabilities and with DSA, must write to the teacher at least 10 days before, ( copying [email protected] o [email protected]), to report the request and agree on compensatory/dispensative measures.
Exam appeals will be included in UNIMIA. The exam consists of a written test aimed at evaluating the understanding and mastery of the topics covered in class. The exam (2 hours) will consist of 2 open questions (max 15 points), 2 short questions (max 10 points), 5 multiple choice questions (max 5 points).
Students with disabilities and with DSA, must write to the teacher at least 10 days before, ( copying [email protected] o [email protected]), to report the request and agree on compensatory/dispensative measures.
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)