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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Food technology with elements of packaging - mod.2: food packaging
Code: G290CB
Teacher:  Sara Limbo
CFU subdivision: Lectures: 3
Basic aims:  The course aims to provide usefull tools in testing and evaluating the performances of a packaging material in contact with foods. Performances comprise all the chemical-physical properties of a packaging material that can be related with the food quality and preservation during shelf life. In addition the course gives an overview on the main food packaging operations and technologies usefull to maintain quality and assure safety of a packaged food during its shelf life.
Acquired skills:  The course provides a set of tools to help the Food Technologist test and evaluate the performances of a primary packaging solution.
In particular, the final skills concern:
-knowledge about the packaging functions
-ability in carrying out physical and chemical testing on food packaging materials
-ability in selecting the right packaging solution on the basis of the food properties
-ability in dimensioning the primary package size.
Course contents:  Content summary:
- Food Packaging functions
- Compliance of a packaging material to italian and european regulations
-Chemical and physical performances of a food packaging material
-packaging technologies
Program:  1. The packaging functions (protection, convenience, communication, containment, envinromental, logistic..)
2. Chemical-physical properties of packaging materials (thermal properties, electromagnetic properties, mechanical properties, permeability of gas and vapour,
3. Migration and food package interactions. Compliance to EU and Italian regulations
4. Food packaging materials: glass, metal, cellulosic, plastic polymers
5. Packaging Technologies and operations: thermally preserved food packaging, vacuum and modified atmosphere packaging, Active and Intelligent packaging
Prerequisites:  Info not available
Preparatory instructions:  Info not available
Learning materials:  For foreign student:
- Book: Food Packaging Science and Tecnology. Lee, Yam and
Piergiovanni. CRC Press
Other info:  Written exam made by twenty multiple choice questions AND two
open questions, based on class contents.
The evaluation will be performed if the student will reply to both
open and multiple choice questions.
The details are reported on the web page of the Course in ARIEL
Program of Food technology with elements of packaging - mod.2: food packaging (pdf version)
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