| Department of Food Science | |||||||||||||||||||
| Earliest Possible Year | BSc. 2 year to MSc. 2 year | ||||||||||||||||||
| Duration | One block | ||||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||||
| Examination | Final Examination oral examination Some Aid allowed Project report Description of Examination: Examination is based on written project report and oral examination in report content and course curriculum. The students are individually examined in the course curriculum on the basis of questions formulated with starting point in the project report. Weight: Oral examination in project report and curriculum 100% 7-point scale, internal examiner | ||||||||||||||||||
| Requirement For Attending Exam | Participation in the excursions and group-based projectwork. Handing in and approval of project report. | ||||||||||||||||||
| Organisation of Teaching | Lectures, seminars, exercises/demonstrations and excursions. Work load and distribution will change from week to week. | ||||||||||||||||||
| Block Placement | Block 4 Week Structure: A | ||||||||||||||||||
| Teaching Language | English | ||||||||||||||||||
| Optional Prerequisites | Fødevarekemi, Fødevaremikrobiologi, Fødevareteknologi | ||||||||||||||||||
| Restrictions | None | ||||||||||||||||||
| Course Contents | |||||||||||||||||||
| Fundamental aspects of food packaging Interaction between food and surroundings, including permeability (gases and water vapour), pressure equilibration and light transmission; Transport and distribution of chemical substances between food, headspace and packaging material, such as gas solubility, water sorption, migration and scalping; Basic polymer chemistry and mechanical and optical properties of packaging materials; Food chemistry and food microbiology under the influence of different gases/packaging atmospheres; Light induced chemical processes in foods. Applied aspects of food packaging Packaging based on different material types: paper, metal, glass, plastic (oil-based) and bio-based materials; Production of packaging materials; Packaging methods: vacuum, modified atmosphere, active and intelligent packaging and edible coatings; Aspects of packaging different food groups e.g. meat, fish, dairy products and fruit and vegetables; Safety, environmental, legislative and commercial aspects of food packaging | |||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||
| Lectures with a general overview of the subject is presented. Workshops on specific topics, where the students are required to participate active. Lectures and workshops are given by both external experts and internal staff covering both fundamental and applied topics Theoretical exercises that elaborate and illustrates the theoretical knowledge by using scientific real world examples. Practical exercises or demonstrations will introduce important experimental aspects for packaging science and industry. Excursions to relevant producers and users of packaging systems. Project based learning where groups of students are required to give a theoretical packaging solution to a specific food product. The work results in a written report. | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| The main objective of the course is to give the students a general knowledge of food packaging with particular emphasis on understanding the interaction between packaging material, packaging method and quality and safety of the packaged food. After completing the course the student should have the ability to: Knowledge: Describe the basic physical and chemical properties of plastic materials; Identify how different packaging atmospheres influence the chemical and microbiological processes in food; Describe the interaction between food, packaging and surroundings including transport and distribution of chemical substances; Show an overview of the most common packaging materials and packaging methods; Identify the demand of specific food groups to the packaging. Skills Analyse the demand of a given food to the packaging and to choose an appropriate packaging material and packaging method; Argument and make a qualified evaluation (based on basic scientific competences) of the influence of different packaging solutions on the quality and safety of the food and clarify whether the packaging complies with the current legislation; Communicate the obtained knowledge in writing Competences Take into account safety and environmental aspects as well as legislative and commercial aspects in relation to food packaging; Cooperate with fellow students on a project report | |||||||||||||||||||
| Course Litterature | |||||||||||||||||||
| Collection of reviews, book chapters, and original scientific literature. | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Marianne Jakobsen, mj@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 35333268 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Course Scope | |||||||||||||||||||
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