.
Food Packaging
Study Course Description
Course Description Statuss:Approved
Course Description Version:3.00
Study Course Accepted:02.02.2024 12:26:00
| Study Course Information | |||||||||
| Course Code: | LBTU_006 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Target Audience: | ||||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Faculty of Health and Sport Sciences | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | |||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 16 | Lecture Length (academic hours) | 1 | Total Contact Hours of Lectures | 16 | ||||
| Classes (count) | 16 | Class Length (academic hours) | 1 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | |||||||||
| Objective: | |||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | The properties of foods to be packed. | Lectures | 1.00 | other | |||||
| 2 | Progress in food packaging industry. | Lectures | 1.00 | other | |||||
| 3 | Food packaging materials – metal, glass, plastics, paper and paper board. | Lectures | 3.00 | other | |||||
| Classes | 3.00 | other | |||||||
| 4 | Types of packaging in the food industry. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 5 | Closure systems, corks, tamper evident packaging. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 6 | Food safety aspects, labels and food labeling. | Lectures | 1.00 | other | |||||
| 7 | First intermediate test . Verification of individuals work preparation. | Classes | 1.00 | other | |||||
| 8 | Packaging methods in vacuum and Sous vide. | Lectures | 1.00 | other | |||||
| Classes | 2.00 | other | |||||||
| 9 | Novel food packaging technologies in gas environment. | Lectures | 1.00 | other | |||||
| Classes | 2.00 | other | |||||||
| 10 | Active and intelligent (smart) packaging technologies. | Lectures | 1.00 | other | |||||
| 11 | Asseptic packaging of foods. | Lectures | 1.00 | other | |||||
| 12 | Distribution of packed foods. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 13 | Development of biodegradable packaging materials. | Lectures | 2.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 14 | Development of biodegradable packaging materials. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 15 | Second intermediate test. Summarization of collected materials individuals for individual work preparation. | Classes | 1.00 | other | |||||
| 16 | Valuation of individual work. Examination | Classes | 2.00 | other | |||||
| Assessment | |||||||||
| Unaided Work: | Independent work of students is organised individually and / or in working groups by assigning the following tasks: to prepare independently for seminars, practical works and intermediate tests (E1; E2), final examination (E3); to prepare a report and presentation on the packaging solution of the chosen food product; study literature related to the course topics. | ||||||||
| Assessment Criteria: | Participation in seminars and practical works is mandatory. The final rating of the study course will be resulted from the: 1) Results of intermediate test Key Issues - Formulation of Guidelines in the Packaging Industry (10%). 2) Results of intermediate test Packaging optimization and sustainability (10%). 3) 3 Practical works - analysis of packaging forms; packaging in a modified gas environment (MAP); development of a packaging prototype (30%). 4) Result of the examination (consisting of a report (min. volume 15 pages) and a presentation (10 min) on individual, free choice of what product, all possible ways of packaging from the end of the technological process of making the product to the consumer's table (50%) . | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 1)Understands and explains current issues in the food packaging industry. 2)Understands and describes innovations in food packaging. | ||||||||
| Skills: | 1)Apply food packaging principles, the operation of packaging equipment packaging and evaluate the marketing processes of food packaging. 2) Independently evaluate and reasonably choose the possibilities of using different packaging technologies to ensure the quality of food products and maximum environmental protection. | ||||||||
| Competencies: | Ability to design individually and / or in a team the most appropriate packaging solution for a selected product including the following aspects: maintaining product quality; the choice of the optimum packaging material and packaging technology, as well as ensuring maximum environmental friendliness. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Dukaļska L., Muižniece-Brasava S. (2008) Biodegradējamie iepakošanas materiāli pārtikas industrijā – Jelgava: LLU – 105 lpp. (latviešu valodā). | ||||||||
| 2 | Dukaļska L., S. Muižnieces Brasava (2012) MONOGRĀFIJA, Progresīvās iepakojuma tehnoloģijas pārtikas industrijā, Jelgava, LLU, 192 lpp. (latviešu valodā). | ||||||||
| 3 | Dukaļska L. (2008) Pārtikas produktu iepakošanas tehnoloģija – Rīga: LU Akadēmiskais apgāds – 154 lpp. (latviešu valodā). | ||||||||
| 4 | Gerardus Blokdyk (2020) Sustainable Packaging A Complete Guide - 2020 Edition, 306 lpp. (angļu valodā). | ||||||||
| 5 | Hellstrom D, Olsson A (2017) Managing Packaging Design for Sustainable Development : A Compass for Strategic Directions, 240 lpp. (angļu valodā). | ||||||||
| 6 | Langowski H.C, Wani, A.A, Singh, P.(2017) Food Packaging Materials. CRC Press, Taylor and Francis, 344 lpp. (angļu valodā). 7. Robertson G.L. (2012) Food Packaging and Practice. Third Edition. London: CRC Press, 733 lpp. (angļu valodā). | ||||||||
| Additional Reading | |||||||||
| 1 | Arvanitoyannis I. (2012) Modified Atmosphere and Active Packaging Technologies CRC Press, 826 lpp. (angļu valodā). | ||||||||
| 2 | Athanassia Athanassiou (2020) Sustainable Food Packaging Technology, Wiley-VCH Verlag GmbH, 375 lpp. (angļu valodā). | ||||||||
| 3 | Burgess P.(2016) Integrating the Packaging and Product Experience in Food and Beverages : A Road-Map to Consumer Satisfaction, Elsevier Science & Technology, 220 lpp. (angļu valodā). | ||||||||
| 4 | Katiyar V (2020) Sustainable Polymers for Food Packaging : An Introduction, De Gruyter, 270 lpp. (angļu valodā). | ||||||||
| 5 | Shakeel Ahmed (2018) Bio-based Materials for Food Packaging : Green and Sustainable Advanced Packaging Materials, Springer Verlag, Singapore, 303 lpp. (angļu valodā). 6.Yam K L.(2010) The Wiley Encyclopedia of Packaging Technology, John Wiley & Sons, Jan 1368 lpp. (angļu valodā). | ||||||||
| Other Information Sources | |||||||||
| 1 | Bioplastic Magazine, Polymedia Publisher GmbH, 2007-2020. Pieejams: http://bioplastics-cms.de/bioplastics/. | ||||||||
| 2 | International Biodegradable Polymers Association: http:// http://www.european-bioplastics.org/ | ||||||||
| 3 | Latvijas Iepakotāju asociācija: www.packaging.lv | ||||||||
| 4 | Modified Atmosphere Packaging (MAP): http://www.linde-gas.com/ | ||||||||
| 5 | Packaging materials, technologies, news, publications: http://www.packaging-gateway.com/market-data/ 7. What is PET? News, publications: http://www.petcore.org/Content/Default.asp | ||||||||
