Study Guide

Objective

The student understands the importance of packaging for food. S/he recognizes the most common packaging materials and their features and also, s/he knows the logistical and legislative requirements for food packaging. The student is able to choose packaging solutions suitable for food purposes. S/he also knows how to draw up labelling for food.

Content

1. Suitability of packaging materials (such as plastics, glass, paper, paperboard and metals) for packaging different food categories
2. Safety and conformity of packaging materials
3. Sustainable packaging
4. Packaging methods and equipment
5. Packages in the logistics chain
6. Package labelling

Prerequisites

Introduction to Bio and Food Technology
Food Processes and Analytics

Assessment criteria, satisfactory (1)

The student is able to
- demonstrate learning in the core content of the course
- use individual professional concepts correctly
- distinguish between non-theoretical and theoretical information
- act in individual professional situations as instructed

Assessment criteria, good (3)

The student is able to
- demonstrate an understanding of concepts and professional knowledge in the field
- estimate and limit the amount of information needed
- operate well in typical professional duties and contexts

Assessment criteria, excellent (5)

The student is able to
- use the concepts and knowledge of the field systematically
- evaluate and use various information sources
- apply professional information in professional assignments
- act independently and responsibly in professional contexts