Faculdade de Ciências e Tecnologia

Food Packaging

Code

10757

Academic unit

Faculdade de Ciências e Tecnologia

Department

Departamento de Ciências e Tecnologia da Biomassa

Credits

3.0

Teacher in charge

Ana Luísa Almaça da Cruz Fernando, Benilde Simões Mendes

Weekly hours

3

Total hours

42

Teaching language

Português

Objectives

 

Acquisition of knowledge, skills and competencies on food packaging and food labeling.

Prerequisites

Background on microbiology and chemistry.

Subject matter

1. Introduction; definition, function, cycle, terminology, classification.

2. Glass packaging.

3. Metal packaging.

4. Plastic packaging.

5. Paper and card packaging

6. Wood, textile and cork packaging

7. Complex packaging.

8. Active and intelligent packaging. Practical examples.

9. Migration and legislation. Materials in contact with food.

10. Labelling

 

Bibliography

Robertson, G. L. (2006) Food Packaging. Principles and Practice. 2nd Ed., CRC Press Ed.), Boca Raton.

Fellows P. (2000) Food Processing and Technology. Principles and Practice. CRC Press (Ed.), Boca Raton.

Fernando, A. L. (2013) Folhas de Apoio à disciplina de Acondicionamento e Embalagem de Alimentos, DCTB/FCT, Monte Caparica.

Poças, M. F. (2003) Embalagens Alimentares, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto

  
 
 

  

Teaching method

Theoretical Lectures with datashow. Experimental studies in laboratory facilities.Technical tours to food industries.

Evaluation method

The evaluation will be achieved through three elements, one group mini-test, one group report  and one teste conducted in group. Final classification: 0.35 * Mini-test1 +0.35 TP1  +0.3 * Test2 . Approval with a minimum classification of  9.5 values (grade of 20 values). If students will not obtain a positive mark during continuous evaluation, they can go to exam. Final classification: 0,65*exam+0.35 * TP1. Approval with a minimum classification of  9.5 values (grade of 20 values).

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