Sustainable Food Management

Conservation, Packing and Storage of Food

Integrated course, 2.00 ECTS

 

Course content

• General fundamentals of packaging practice
• Hygienic design of packages and packaging processes
• Packaging processes ( Vacuum-, modified and aseptic packaging, autoclaving of foods)
• Degermination models and validation procedures, relevance of D- and z-scores
• Packaging machines for foods and their hygiene categorization; maintenance of sterility, commercial sterility

Learning outcomes

Students should acquire a fundamental understanding of wholistic logicstical frameworks and processes in the entire supply chain. They should learn the fundamentals of SCM and PPS, how to deal with the respective codes and different optimization processes. Upon completion of the course students should be skilled in the fundamental fields of production scheduling and SCM in individual production companies, as well as be able to execute project work beyond supply chain management. Furthermore, students should master packaging engineering, know the connections between packaging materials and methods of prolonging shelf life from conventional sterilization through autoclaving to antiseptic packaging.

Recommended or required reading and other learning resources / tools

Fandel, G.: Supply Chain Management; Arnold, D.: Handbuch Logistik
Bleisch at al.: Lexikon Verpackungstechnik. Hüthig Verlag;
Holdsworth, S.D.: Aseptik Processing and Packaging of Food Products

Mode of delivery

Integrated course

Prerequisites and co-requisites

Applied Business Studies and Economics, Fundamentals of Food Logistics

Assessment methods and criteria

Module exam