Food Packaging - N324026
Title: Balení potravin
Guaranteed by: Department of Food Preservation (324)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1, C+Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Guarantor: Rajchl Aleš doc. Ing. Ph.D.
Votavová Lenka Ing. Ph.D.
Is interchangeable with: M324001
Examination dates   Schedule   
Annotation -
The subject is focused on explanation of basic functions of food packages, first of all on the protective role. The students should understand the principles of food package design concerning the protection against mechanical changes, humidity influence, redox processes, flavour changes, temperature variation, microorganism contamination, action of insect and animals, etc. The hygienic as well as environmental aspects of food packaging systems are also stressed. The basic principles of the design of food packaging machines are mentioned, too.
Last update: DOBIASJ (28.08.2013)
Aim of the course -

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.

Last update: DOBIASJ (28.08.2013)
Literature -

R: M. Bakker (Ed.), The Wiley Encyclopedia of Packaging Technology, John Wiley & Sons, Inc., New York, U8.S.A., 1986.

A: J.F. Hanlon, R.J. Kelsey, H.E. Forcinio, Handbook of Package Engineering. Technomic Publishing Company, Inc., Lancaster, Pennsylvania, U.S.A, 1998.

A: O.G. Piringer, A.L. Baner (Eds.), Plastic Packaging Materials for Food. Wiley-VCH Verlag GmbH, Weinheim, Germany, 2000.

Last update: DOBIASJ (28.08.2013)
Syllabus -

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.

Last update: DOBIASJ (28.08.2013)
Learning resources -

The syllabus of the subject Food Packaging (in Czech): http://www.vscht.cz/ktk/www_324/studium/B/B.pdf

Last update: DOBIASJ (28.08.2013)
Registration requirements -

Principles of Food Preservation

Last update: Vápenka Lukáš (19.09.2017)
Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.5 14
Příprava na zkoušku a její absolvování 2 56
Účast na seminářích 0.5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 30
Oral examination 70