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Last update: Fialová Jana (19.12.2017)
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Last update: Fialová Jana (19.12.2017)
The students will able to: i) propose the packaging system for particular food product including the specification of functional parameters of suitable packaging materials, ii) specify the possibility of application of given packaging material in food processing, iii) communicate properly with producers and suppliers of food packaging materials. |
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Last update: Vápenka Lukáš Ing. Ph.D. (11.09.2023)
R: Robertson G.L., Food Packaging: Principles and Practice, Third Edition, CRC Press, 2012,978-1-4398-6241-4 A: Arvanitoyannis I., Modified Atmosphere and Active Packaging Technologies, CRC Press, 2012, 978-1-43-980044-7 A: Coles R. a kol., Food Packaging Technology, Blackwell, 2003, 978-0849397882
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Last update: Vápenka Lukáš Ing. Ph.D. (11.09.2023)
The script for subject Food Packaging (in Czech): Dobiáš J., Vápenka L., Votavová L., Balení potravin, Praha 2019 (https://vydavatelstvi.vscht.cz/katalog/publikace?uid=uid_isbn-978-80-7592-052-2) E-learning (in Czech): Balení potravin (https://e-learning.vscht.cz/course/view.php?id=390) |
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Last update: Fialová Jana (19.12.2017)
1. Economics of food packaging, general demands on packaging. 2. Packaging materials, their properties and use - wood, textiles. 3. Paper. 4. Metals. 5. Glass. 6. Polymers - types and general properties. 7. Natural polymers, modified natural polymers. 8. Synthetic polymers - polyolefines and their copolymers. 9. Vinyl, acrylic and nitrogen polymers. 10. Polyesters, epoxide resins, aminoplasts, phenolic plastics. Glues. 11. Printing techniques, protective role of packaging. 12. Protection against moisture and oxidation changes. 13. Packaging and temperature changes, packaging for microwave heating. 14. Environment aspects of food packaging, ecobalances. |
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Last update: Fialová Jana (19.12.2017)
Principles of Food Preservation |