Packaging of Food Products

Not applicable

The theoretical-practical classes have an expository component, a theoretical-practical component (explaining the choice of materials to be used, the type of packaging applicable) and a practical component in the laboratory and technological workshop that allow students to demonstrate and apply the knowledge acquired.

Throughout the semester it is provided to support students in order to understand the contents taught both in the theoretical and practical component as well as in the preparation for tests and exams.

The curricular unit (CU) aims to provide students with current information about materials and food packaging processes, seeking to ensure that all aspects that influence their choice are considered.

At the end of the course, students should:

1 – Define and describe the main functions of food packaging.

2 – Know and describe the main packaging materials’ production processes, pointing out each one’s advantages and disadvantages.

3 – Analyze in an integrated manner the packaging options available according to the different types of food that are intended to be packaged.

1.General Concepts: 1.1. Introduction, 1.2. Food packaging: a historical perspective, 1.3. Packaging functions, 1.4. Packaging classification, 1.5. Characteristics of packaging materials, 1.6. Packaging and environment, 1.7.

2. Plastic packaging: 2.1. Introduction, 2.2. Basics concept of polymers, 2.3. Main thermoplastics used in packaging, 2.4. Thermoplastics processing, 2.4. Packaging-food interaction, 2.5. Packaging and environment.

3. Glass packaging: 3.1. Historical evolution of the glass, 3.2. Nature and structure of glass, 3.3. Packaging-food interaction, 3.4. Technological process of glass packaging production, 3.5. Quality control, 3.6. Packaging and environment.

4. Paper packages: 4.1. Introduction, 4.2. Historical evolution of paper, 4.3. Wood constituents, 4.4. Manufacturing process, 4.5. Characterization of some packaging papers and boards, 4.6. Packaging-Food interaction, 4.7. Types of packaging, 4.8. Project and construction of the paper package, 4.9. Quality control, 4.10. Packaging and environment.

5. Metalic packages: 5.1. Introduction, 5.2. Types of metals used, 5.3. Manufacturing of metal packaging, 5.4. Food coatings, 5.5. Corrosion phenomenon, 5.6. Corrosion influenced by processing practices, 5.7. Seaming, requirements, measuring seams and inspection, 5.8. Seaming defects and their causes, 5.9. Packaging and environment.

6. Future packaging: 6.1 Active and Intelligent Packaging (A&IP). 6.2 Edible Packaging. 6.3 Sustainable packaging and biodegradable packaging. Convenience packaging.

7. Labeling: 7.1. General concepts, 7.2. function and objectives of food labeling, 7.3. National and community regulations. 7.4. Mandatory mentions, 7.5. Nutritional information, 7.6. Trademarks, symbols and other indications

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

• - Teste escrito - 100.0%

NAO

Coles R., MsDowell D., Kirwan M. J., Food Packaging Technology. CRC Press: Oxford, 2011.

Ebnesajjad S-Plastic Films in Food Packaging Materials, Technology,and Applications, Elsevier, 2013

Jorge, N. Embalagens para alimentos. Cultura Acadêmica: São Paulo, 2013.

Robertson G.L., Food Packaging – Principles and Practice. CRC Press: Boca Raton, 2013.

Santos, A. M. P., Yoshida, C. M. P. Embalagem. UFRPE: Recife, 2011.