Packaging of Food Products

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Teaching classes and pilot plant classes as well as visits to packaging industries. Theoretical aspects will be applied or demonstradted at pilot plant or during industry visits respectively.

The Curricular Unit intends to provide essential information about food packaging materials and processes providing information about the factors that drive the choice for a particular packaging system.
At the end of the course syllabus the student is able to:
1-facing pratical situations is able to choose the most adequate packaging system;
2-transmit to other professionals important information about his needs being able to comunicate with experts of packaging materials and designers.

Packaging materials and systems.
1.1.definition of main functions of packaging materials/legislation; 1.2.types of packaging (primary, secondary, tertiary); 1.3 World market of packaging materials; 1.4.Interdependency between stakeholders; 1.5. Environmental issues.
2. packaging materials: 2.1. glass; 2.2. metals; 2.3. paper; 2.4. plastic polymers; 2.5. composite materials.
3.Choice of a particular packaging system: 3.1.for solids; 3.2.for liquids; 3.3.for viscous products; 3.4.for canned products; 3.5.for aerosols.
4.Specific packaging systems: 4.1.asseptic packaging; 4.2.modified atmosphere
5. Ebible packaging materials.

• - Teste escrito - 60.0%
• - Relatório individual relativo às actividades de carácter prático - 40.0%

• - Teste escrito - 100.0%

NAO