Packaging for foodservice

A.Y. 2020/2021
4
Max ECTS
40
Overall hours
SSD
AGR/15
Language
Italian
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.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
In case of emergency, lectures will be given live on Microsoft Teams, according to the first semester schedule. They will be also registered and made available for students on Teams. Classroom activities will be organized if the emergency instructions will allow them.
According to the emergency instructions in force, the written examination will be performed in class or through a suitable online platform.
Further indications linked to the emergency phase will be published on the Ariel website of the course in good time.
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.
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.
Assessment methods and Criteria
Given the measures in place to contain the spread of the COVID-19 virus, the exam sessions will be scheduled on UNIMIa, through the MS Teams platform. Registration on the UNIMIa portal is required for the ORAL exam. The exam will focus on topics presented in class. (Value: max 20 points)
A presentation of group work is also required - max 2 people (presentation of 10 slides on a case study chosen by the student). The construction of the case study will be explained during the planned exercises. (Value: max 10 points)
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
Laboratories: 16 hours
Lessons: 24 hours
Professor: Limbo Sara
Educational website(s)
Professor(s)
Reception:
by appointment
Building 21040 (under Room 4)