Innovative Packaging Technologies
Integrated course, 2.50 ECTS
Repetition of important issues and technologies in food packaging: Goals, product requirements, technology selection and automation, hygienic parameters.
Innovative materials and technologies, aspects of sustainability (e.g. intelligent packaging).
Requirements from marketing and public awareness issues.
Excursion to indutrial examples.
Design project in the technical center using new materials and automation.
Company case study on a selected process (technology or material change).
Participants gain detailed knowledge on the state of the art and current R&D in preservation and packaging technologies.
Participants gain practical experience with selected technologies, innovative materials and are able to integrated them into a specific plant design.
Recommended or required reading and other learning resources / tools
Michael Kontominas: Bioactive Food Packaging: Strategies, Quality, Safety, 2015
Gordon L. Robertson: Food Packaging: Principles and Practice, Third Edition, 2016
Fereidoon Shahidi: Handbook of Antioxidants for Food Preservation
Gordon L. Robertson: Food Packaging and Shelf Life: A Practical Guide, 2009
Michael G. Kontominas: Food Analysis and Preservation: Current Research Topics, 2012
Journal of Food Processing and Preservation
Journal of Food Science and Technology - Springer
Mode of delivery
Prerequisites and co-requisites
1st semester natural science courses, knowledge on packaging and preservation
Assessment methods and criteria
Module Exam + Design Project