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Advanced Food Packaging

Course developer

Replaced course

PārZ5012 [GPAR5012] Advanced Food Packaging

Course abstract

Students obtain knowledge about food packaging as important element in food production process. Packaging materials and technologies. Recycling of used packaging materials. Recyclat for new food packaging material production, testing metodes. Food contact and food safety. The tendencies of development of new packaging materials and technologies. Economical aspects of new materials. Active and intelligent packaging, techniques, current use of novel packaging techniques, current research. New packaging and particular products. General issues in the future. Optimizing packaging. Legislative issues relating to the novelty packaging. Green plastics for food packaging. Biodegradable materials. Development of biobased materials for food packaging. Biobased packaging – food quality demands. Packaging requirements for specific foods. Economical assessment. Consumer’s attitude towards novelty packaging.

Learning outcomes and their assessment

1. Knowledge and understanding of packaging materials, their functionality, ease of use, and compatibility of packaging materials with various products. Knowledge of packaging materials (conventional and biodegradable) and advanced packaging technologies (traditional and innovative), which often limit the formation of packaging forms. Students are able to explain the concepts and regularities of the packaging industry – practical works/ seminars; 1st and 2nd test.
2. Skills to orientate in packaging types, mold making processes and packaging technologies. Students are able to develop and analyse product packaging solutions according to requirements; analyse packaging industry technologies, and follow new technology developments and trends. Students are able to use packaging industry standards and technical regulations, know the quality systems of the packaging industry, are able to apply them at work, in addition they know and use industry terminology. Interpretation of research results, conclusion and summary formulation. Students are able to perform aesthetic, material-technical, functional and economic analysis of the product and work independently or in a group – practical works/ seminars; 3rd test
3. Competence: ability to creatively and independently conduct research on product packaging ideas by exploring end-user needs and markets. Ability to create – new, functional, rational, cheaper, easy-to-use, aesthetically valuable packaging. Ability to navigate and know the materials used in the packaging industry, analyse their development and development tendencies, be able to apply them at work. Ability to develop product design solutions and make necessary adjustments – 4th test; homework, practical work.

Course Content(Calendar)

1. Packaging design as one of the market drivers. Work in groups. 1h  lecture; 2h  Practical work/seminar.
2. Recent packaging materials, their characteristics. Discussion. 1h  lecture; 3h  Practical work/seminar. Test 1: Packaging, its design as a marketing element.
3. Packaging shapes, their characteristics and formation. Work in groups. 1h  lecture; 3h  Practical work/seminar.
4. Packaging constructions. Label - its role in choosing a product. Work in groups. 1h  lecture; 3h  Practical work/seminar. Test 2: Packaging, its characteristics.
5. Single-layer materials and laminates, their sustainability and recyclability, compatibility with food products. 1h  lecture.
6. Packaging technology for air and modified environments. 1h – lecture, 4h Practical work/seminar. Test 3: Analyzing the packaging according to the set criteria.
7. Innovation in packaging. Discussion. Critical approach to analyzing them. 3h  Practical work/seminar.
8. Active, intelligent and digital packaging. 2h  lecture.
9. Biodegradable packaging. 1h  lecture.
10. Types of packaging printing (flexography, offset printing, silk-screen printing, drum press, foil printing, embossing, etc.). 1h – lecture; 2h  Practical work/seminar.
11. Packaging functionality and product compatibility. Work in groups. Discussion. 4h  Practical work/seminar.
12. Transport packaging and logistics. 1h  lecture.
13. Packaging optimization, recycling options. Discussion. 1h  lecture; 4h  Practical work/seminar. Test 4: Optimisation of selected packaging solutions.

Requirements for awarding credit points

Examination where the rating consists of:
1. An independent work report must be submitted on the basis of which the student passes the exam (60% of the grade).
2. All four tests must be successfully written, all practical work must be done, participation in all workshops and home assignments have to be completed (40% of the grade).

All tests, seminars and homework assignments must have a positive evaluation in order to defend the report.

Description of the organization and tasks of students’ independent work

1st homework. To conduct a survey of 30 respondents and find out their knowledge and opinion about packaging (submission of questionnaire electronically).
2nd homework. Creating a prototype design for the packaging of the product chosen by the student (prototype and description report – at least 4 pages, submitted electronically)
3rd homework. Packaging recycling, volume reduction / optimization options (report at least 4 pages, submitted electronically).

Criteria for Evaluating Learning Outcomes

Examination where the rating consists of:
1. Independent work report, on the basis of which the student passes the test (60% of the grade).
2. Successfully written all four tests (20% of the grade).
3. All the practical works are competed and all workshops were attended, as well as homework assignments have a positive evaluation (20% of the grade).

Compulsory reading

1. Iepakojuma dizains – iepakojuma pārstrādei. Starptautiskās rekomendācijas aprites iepakojuma dizainam. 2023. [tiešsaiste]. [Skatīts 25.11.2023.] . Pieejams: https://worldpackaging.org/Uploads/2023-04/ResourcePDF53_1681451834.pdf
2. Dukaļska L., Muižniece-Brasava S. Progresīvās iepakojuma tehnoloģijas pārtikas industrijā. Jelgava, LLU, 2012. 192 lpp. Ir LLU FB 30 eks.
3. Dukaļska L., Muižniece-Brasava S. Biodegradējamie iepakošanas materiāli pārtikas industrijā. Jelgava: LLU, 2008. 104 lpp. Ir LLU FB 205 eks.
4. Robertson G.L. Food Packaging: Principles and Practice. Third Edition. CRC Press, 2012. 733 p. (in English). Nav LLU FB. Ir LNB.
5. Singh P., Wani A.A., Langowski H.C. Food Packaging Materials: Testing & Quality Assurance. 1st Edition. CRC Press, 2017. 344 p. (in English).

Further reading

1. Ahvenainen R. Novel Food Packaging Techniques. 1st Edition. Woodhead Publishing, 2003. 400 p. (in English).
2. Arvanitoyannis I. Modified Atmosphere and Active Packaging Technologies. 1st Edition. CRC Press. 2016. 826 p. (in English).
3. Kerry J., Butler P. Smart Packaging Technologies for Fast Moving Consumer Goods 1st Edition. Wiley, 2008. 356 p. (in English).

Periodicals and other sources

1. The magazine Tara i upakovka [tiešsaiste]. [Skatīts 10.12.2018.] . Pieejams: http://www.magpack.ru/en/win/soderj.html
2. Bioplastic Magazine [tiešsaiste]. [Skatīts 10.12.2018.] . Pieejams: https://www.bioplasticsmagazine.com/en/index.php
3. The European Organization for Packaging and the Environment [tiešsaiste]. [Skatīts 10.12.2018.]. Pieejams: https://europen-packaging.eu/about-us.html

Notes

Mandatory course for master students of the study programme “Food science”.