Food Packaging (5 ECTS)
Code: TX00EF29-3002
General information
- Enrollment
- 28.11.2022 - 31.12.2022
- Registration for the implementation has ended.
- Timing
- 13.03.2023 - 05.05.2023
- Implementation has ended.
- Number of ECTS credits allocated
- 5 ECTS
- Mode of delivery
- On-campus
- Unit
- (2019-2024) School of Smart and Clean Solutions
- Campus
- Leiritie 1
- Teaching languages
- Finnish
- Seats
- 0 - 45
- Degree programmes
- Biotechnology and Chemical Engineering
- Teachers
- Minna Paananen-Porkka
- Pia-Tuulia Laine
- Teacher in charge
- Arto Yli-Pentti
- Groups
-
TXM21S1Bio- ja kemiantekniikan tutkinto-ohjelma päivä
- Course
- TX00EF29
Implementation has 5 reservations. Total duration of reservations is 15 h 15 min.
| Time | Topic | Location |
|---|---|---|
|
Mon 24.04.2023 time 12:00 - 17:00 (5 h 0 min) |
Elintarvikkeiden pakkaustekniikka TX00EF29-3002 |
MMC240
Oppimistila
|
|
Wed 26.04.2023 time 12:00 - 14:00 (2 h 0 min) |
Elintarvikkeiden pakkaustekniikka TX00EF29-3002 |
MMC240
Oppimistila
|
|
Wed 26.04.2023 time 14:00 - 17:00 (3 h 0 min) |
Elintarvikkeiden pakkaustekniikka TX00EF29-3002 |
MMA238.1
Oppimistila
|
|
Fri 28.04.2023 time 08:00 - 12:00 (4 h 0 min) |
Elintarvikkeiden pakkaustekniikka TX00EF29-3002 |
MMA250
Elintarviketekniikan laboratorio
|
|
Tue 02.05.2023 time 11:30 - 12:45 (1 h 15 min) |
Elintarvikkeiden pakkaustekniikka TX00EF29-3002 |
MMB249
IT-Tila
|
Objective
The student understands the significance of food packaging. S/he recognizes common packing materials and their properties and, also s/he knows various requirements that packing materials have to fulfill. The student can choose appropriate packing materials for foodstuffs and also, s/he can create package markings for them.
Content
1. The functions of food packaging.
2. Food packaging materials and their properties. The requirements for the packaging materials (e.g., legislative requirements, the requirements set by the properties of various foodstuffs).
3. Package markings according to the legislation.
4. Packaging technologies (vacuum, modified atmosphere and aseptic packaging), active and smart packaging.
5. English: trade fairs, professional communication styles, course-specific vocabulary (English 1 ECTS)
Evaluation scale
0-5
Assessment criteria, satisfactory (1)
1. The student is able to explain the reasons for food packaging and also, s/he knows that the requirements of various foodstuffs for the package may vary.
2. The student is able to name the most common packaging materials of foodstuffs. S/he can list the properties needed for the food packaging materials.
3. Student can create package markings by following the given instructions.
4. Student is able to describe various packaging technologies and s/he can explain what is meant by active and smart packaging.
Assessment criteria, good (3)
1. The student is able to express with her/his own words why the food products need package. The student can explain and compare the demands of various food products.
2. The student can describe with her/his own words the typical properties and main applications of food packaging materials. Also, the student can compare the properties (strengths and weaknesses) of different packaging materials.
3. The student is able to create the proper package labels for the food product. Also, she/he is able to interpret and give reasons for the labels.
4. The student can explain what is meant by the different packaging technologies. In addition, student is able to describe where these technologies can be utilized.
Assessment criteria, excellent (5)
1. The student understands the role of the packaging for the food product as a whole. She/he can consider carefully why various food products need different packages (packaging materials).
2. The student can compare the properties of different packaging materials and also, is able to propose proper packaging solutions for various food products.
3. The student can independently create various labels for the food products.
4. The student can compare various packaging technologies and, she/he is able to choose suitable technologies for different food products.
Assessment criteria, approved/failed
1. The student is able to explain the reasons for food packaging and also, s/he knows that the requirements of various foodstuffs for the package may vary.
2. The student is able to name the most common packaging materials of foodstuffs. S/he can list the properties needed for the food packaging materials.
3. Student can create package markings by following the given instructions.
4. Student is able to describe various packaging technologies and s/he can explain what is meant by active and smart packaging.
Qualifications
Food Manufacturing Techniques 1 & 2
Further information
The course contains studies of English (1 ECTS)
Further information
The course contains studies of English (1 ECTS)