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Food Packaging

Course developer

Course abstract

The aim of the course is to provide opportunities for students to acquire and/or develop knowledge of the packaging industry, including information on the general characteristics and use of packaging materials and packaging technologies.
Familiarise and analyse the labelling and labelling of packaging legislation. Promote theoretical and practical knowledge of the biodegradable, active, intelligent/smart uses of advanced packaging, as well as the sustainability of packaging and optimisation of packaging to reduce its environmental impact.
The tasks of the course are as follows:
1) to promote the acquisition of in-depth knowledge of the food packaging industry;
2) to set out knowledge of new packaging technologies, environmentally friendly packaging materials;

3) to contribute to the deepening of knowledge on the sustainability of packaging and the recyclability of packaging waste.

Learning outcomes and their assessment

Knowledge:
1) understand and explain current issues in the packaging industry;
2) understand and describe innovations in food packaging.
Skills:
3) understand the principles of food packaging, the operation of packaging equipment and the packaging marketing processes;
4) independently evaluate and reasonably choose the possibilities of using different packaging technologies to ensure the quality of food products and maximum environmental protection.
Competencies:
1) 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.

Course Content(Calendar)

Lectures
1. The properties of foods to be packed. L1
2. Progress in packaging industry. L1
3. Food packaging materials – metal, glass, plastics, paper and paper board. L3, P3
4. Types of packaging in the food industry. L1, P1
5. Closure systems, corks, tamper evident packaging. L1, P1
6. Food safety aspects, labels and food labelling. L1
7. First intermediate test. Verification of individuals work preparation. P1
8. Packaging methods in vacuum and Sous vide. L1, P2
9. Novel food packaging technologies in gas environment. L1, P2
10. Active and intelligent (smart) packaging technologies. L1
11. Aseptic packaging of foods. L1
12. Distribution of packed foods. L1, S1
13. Development of biodegradable packaging materials. L2, S1
14. Packaging waste collection recovery and recycling. L1, S1
15. Second intermediate test. Summarization of collected materials individuals for individual work preparation. P1

Practical works
1 practical work. Analysis of packaging forms.
2 practical work. Packaging in a modified gas environment.
3 practical work. Development of a packaging prototype.

Requirements for awarding credit points

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 - 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%).
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%) .

Description of the organization and tasks of students’ independent work

The 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, final examination; to prepare a report and presentation on the packaging solution of the chosen food product; study literature related to the course topics.

Criteria for Evaluating Learning Outcomes

The final rating of the study course will be resulted from the:
1) results of intermediate test - 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%).
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%) .

Compulsory reading

1. Dukaļska, L., Muižnieces Brasava, S. (2012) Progresīvās iepakojuma tehnoloģijas pārtikas industrijā, LLU.
2. Dukaļska, L., Muižniece-Brasava, S. (2008) Biodegradējamie iepakošanas materiāli pārtikas industrijā, LLU.
3. Dukaļska, L. (2008) Pārtikas produktu iepakošanas tehnoloģija. Akadēmiskais apgāds.
4. Langowski, H.C, Wani, A.A, Singh, P. (2017) Food Packaging Materials. CRC Press, Taylor and Francis.
5. Robertson, G.L. (2012) Food Packaging and Practice. Third Edition. CRC Press.
6. Hellstrom, D., Olsson, A. (2017) Managing Packaging Design for Sustainable Development: A Compass for Strategic Directions. Wiley.

7. Blokdyk, G. (2020) Sustainable Packaging A Complete Guide 2020 Edition. Emereo Publishing.

Further reading

1. Katiyar, V (2020) Sustainable Polymers for Food Packaging: An Introduction. De Gruyter.
2. Athanassiou, A. (2020) Sustainable Food Packaging Technology. Wiley-VCH Verlag GmbH.
3. Shakeel, A. (2018) Bio-based Materials for Food Packaging: Green and Sustainable Advanced Packaging Materials. Springer Verlag.
4. Burgess, P. (2016) Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction. Elsevier Science & Technology.
5. Arvanitoyannis, I. (2012) Modified Atmosphere and Active Packaging Technologies. CRC Press.

6. Yam, K.L. (2010) The Wiley Encyclopaedia of Packaging Technology. John Wiley & Sons.

Periodicals and other 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. What is PET? News, publications: http://www.petcore.org/Content/Default.asp

6. Packaging materials, technologies, news, publications: http://www.packaging-gateway.com/market-data/