Packaging and Packaging Technology in Food Industry - AP324002
Title: Packaging and Packaging Technology in Food Industry
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 2/1, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Level:  
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
Votavová Lenka Ing. Ph.D.
Interchangeability : P324002
Examination dates   
Annotation -
The subject is focused on deepening knowledge in selected fields of food packaging, namely with respect to modern technology as active packaging systems, modified atmosphere packaging, packaging safety, etc., using the following study topics.
Last update: Pátková Vlasta (15.11.2018)
Aim of the course -

Detailed knowledge of principles of modern systems of food packaging and their potential use in food manufacturing.

Good command of testing of package quality.

Last update: Pátková Vlasta (15.11.2018)
Course completion requirements -

Evaluated presentation about the current topic in the field of food packaging

Oral exam

Last update: Pátková Vlasta (15.11.2018)
Literature -

Recommended:

  • Jung H. Han. Innovations in Food Packaging. USA: Academic Press, 2014, s. ISBN 978-0-12-394601-0.

Last update: Votavová Lenka (30.08.2024)
Teaching methods -

Lectures of lecturers, presentation of students on their chosen and processed topic including self-study.

Last update: Pátková Vlasta (15.11.2018)
Requirements to the exam -

None

Last update: Pátková Vlasta (15.11.2018)
Syllabus -

1. Economic and environmental aspects of food packaging.

2. Quality of food packages, the testing methods.

3. Permeability of polymer packages.

4. Principles of active packaging systems and their potential in food processing.

5. Modified atmosphere packaging.

6. Safety of food packaging materials.

Last update: Pátková Vlasta (15.11.2018)
Learning resources -

https://www.sciencedirect.com/

https://www.tandfonline.com/

https://pubs.acs.org/

https://www.wiley.com/en-cz

Last update: Pátková Vlasta (15.11.2018)
Entry requirements -

None

Last update: Pátková Vlasta (15.11.2018)
Registration requirements -

None

Last update: Pátková Vlasta (15.11.2018)