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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Food Packaging and Logistics
Code: G600D-
Teacher:  Luciano Piergiovanni
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 4
Practices in classroom: 2
Basic aims:  The main goal of this course is to provide the essential knowledge for connecting the topics of food science to the specific problems of packaging technology and to the peculiarities of the supply chain management.
Acquired skills:  The student may learn how to manage the selection of the best package or packaging materials for each food and each specific distribution system. The teaching is multi-disciplinary, dealing with different topics like material science, legislation, technology, ecc.
Course contents:  Introduction: Definition, Statistics, Economics and trends of the food packaging sector,Packaging as a unit operation in food technology The selection of packaging materials: Chemical and Physical properties useful for packaging materials characterization and selection. Reliability of food packaging: Gases and vapours permeability, chemical migration and tainting (sensorial contamination). Food packaging materials description: Manufacturing, positive and negative characteristics of Glass, Tinplate, Tin-free steel plates, Aluminium, Stainless steel, Paper and board Regenerated cellulose, Plastic polymers. Rigid containers: Glass bottles, Plastic bottles, Metal cans, Bag in box, Bags in drum Multilayer cans, Folding cartons Flexible packaging. Plastic films, Composite structures, Flexible packages, Thermoformed containers Packaging technologies: Modified atmosphere packaging, Under vacuum packaging, Skin packaging, Aseptic packaging, Active & Intelligent packaging The shelf life: Introduction, Shelf life tests, Storage simulation, Accelerated shelf life tests, Shelf life modeling.
Program:  The main goal of this course is to provide the essential knowledge for connecting the topics of food science to the specific problems of packaging technology and to the peculiarties of the supply chein management. Introduction: Definition, Statistics, Economics and trends of the food packaging sector,Packaging as a unit operation in food technology The selection of packaging materials: Chemical and Physical properties useful for packaging materials characterization and selection. Reliability of food packaging: Gases and vapours permeability, chemical migration and tainting (sensorial contamination). Food packaging materials description: Manufacturing, positive and negative characteristics of Glass, Tinplate, Tin-free steel plates, Aluminium, Stainless steel, Paper and board Regenerated cellulose, Plastic polymers. Rigid containers: Glass bottles, Plastic bottles, Metal cans, Bag in box, Bags in drum Multilayer cans, Folding cartons Flexible packaging. Plastic films, Composite structures, Flexible packages, Thermoformed containers Packaging technologies: Modified atmosphere packaging, Under vacuum packaging, Skin packaging, Aseptic packaging, Active & Intelligent packaging The shelf life: Introduction, Shelf life tests, Storage simulation, Accelerated shelf life tests, Shelf life modeling. Definitions, main goals and terminology of Logistic. Coding and automatic identification of food and bevereages. Tacing and tracking. Storehouses and logistic platforms. The modern food distribution. Merchandising and Category management
Prerequisites:  The understanding of some fundamental topics of the course requires confidence with physical units and with some basic scientific knowledge like mass transport phenomena and chemical kinetics.
Preparatory instructions:  NO ONE
Learning materials:  1. Notes from the course lectures. 2. Notes provided by the teacher 3. Food Packaging Science and Technology – D.S. Lee, K.L.Yam, L.Piergiovanni – CRC Press, Inc. 2008 4. Food packaging. Principles and Practice – G.L. Robertson – Marcel Dekker, Inc. 1993 5. Food Packaging. Materiali, Tecnologie e qualità degli alimenti – L. Piergiovanni, S. Limbo. Springer 2009
Other info:  The final examination includes a written part and an oral discussion, both are mandatory. The written part consists in a questionnaire (close-ended questions), an open question and requires the solution of a calculus problem concerning shelf life, permeability or migration. The oral discussion is related but not limited to the written part.
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Program of Food Packaging and Logistics (pdf version)
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