| Course ID: | NTŻ-SE>OPAK |
| Course title: | FOOD PACKAGING |
| Semester: | 5 / Winter |
| ECTS: | 1 |
| Lectures/Classes: | 15 / 0 hours |
| Field of study: | Food Technology and Human Nutrition |
| Study cycle: | 1st cycle |
| Type of course: | optional |
| Prerequisites: | biochemistry, microbiology, mechanics science of food industry, food technology |
| Contact person: | dr hab. Anna Zimoch-Korzycka anna.zimoch-korzycka@upwr.edu.pl |
| Short description: | Functions of packing. Normalization and design of packing. Properties of primary packaging materials. Packaging technologies. Recycling of package. |
| Full description: | Functions of packing. Normalization and design of packing. Properties of primary packaging materials. Packaging technologies. Recycling of package. Characteristic of packaging materials Technology of food packaging. Safety and legislative aspects of packaging |
| Bibliography: | 1.Food packing: principles and practice, Robertson G.L., Marcel Dekker Inc.,1993; 2.Packaging:specifications, purchasing and quality control, Leonard E.A., Marcel Dekker Inc., 1996; 3.Innovations in food packaging. J.H. Han. Elsevier, 2005; 4. Opakowania żywności, Red.Czarniawski B., Michniewicz J.,AgroFood,1998. |
| Learning outcomes: | Knowledge The students knows properties, criteria quality estimation, packaging recycling and design principles. They can also choose the packaging for respective food products. The student knows the principles of quality packing estimation for the correctness of packing materials chosen for food products and also for packaging manufacture. Skills: The students knows to project of packing; knows principles of good practice during food packaging Social competence (attitudes): The students knows to project of packing; knows of propriety of packing from ecological point of view; knows principles of good practice during food packaging |
| Assessment methods and assessment criteria: | Credit rating of lectures |