BND 3rd Year
Food Packaging
Theory: – 80 hrs
| S. No |
Topic |
Learning objectives |
Teaching guidelines |
Methodology |
Time |
| 1 | Introduction to Food Packaging:-
Food Packaging material:- |
Describe the term food packaging and enumerate the functions, concept, packaging environment, packaging material in detail
|
Definition of food packaging • concepts• functions:- containment • protection • convenience • communication • marketing • portion control • security package environment:- physical environment, ambient, human environment • Function/ environment grid for evaluating packaging performance • packaging innovation Introduction • definition • functions of packaging material • types of packaging material Food packages:- bags, pouches, wrappers, tetra packs |
Didactic lecture by power point presentation
|
13 hrs |
| 2 | Packaging Materials :-
|
understand different types of packaging material used by food industry and their importance with the purpose, precautions | Introduction• definition • purpose • requirement• types of material:- paper based, metal packaging, plastic packaging, glass packaging• types of containers Materials and Forms Modern Packaging:
|
Didactic lecture by power point presentation
Industrial visit |
3 hrs |
| 3 | Packages of Radiation Stabilized Foods | Develop effective skills to understand and explain the methods of packing radiation stabilized food | Introduction • definition • types • methods for establishing radiation stabilization • rigid containers• flexible containers Radiation measurement of radiations. Biodegradable packaging material – biopolymer based edible firm |
Teachers seminar, Exercises followed with discussion Prepare different teaching aids- Projected and non- projected. |
15 hrs |
| 4 | Packages of Dehydrated Products:-
Aseptic packaging: |
Enumerate the term dehydrated products
Explain the process of packaging of dehydrated food products |
Introduction • Definition of dehydrated products • Orientation• metallization• co-extrusion of multilayer films • stretch• package forms and techniques. Introduction • history •principles of sterilization • aseptic packaging system • retortable containers • modified and controlled atmosphere packaging • skin, strink and cling film packaging • microovenable containers • other package forms • components of plastics • integrity testing of aseptic packaging |
PowerPoint presentation, Exercises followed with discussion
|
15hrs |
| 5 | Packaging of Finished Goods:-
Labelling: |
Learn the skills of packing finished food products.
Explain different procedure i.e. package selection criteria, labeling and mandatory provisions that need to be followed in food packaging. |
Introduction• Definition of finished goods • package selection criteria • Weighing•filling•scaling•wrapping•cartooning•labelling• marking and trapping. Introduction • definition of labeling • Standards • purpose • description • types of labels • labelling regulation barcode • nutrition labelling • health claims • mandatory labelling provision |
Didactic lectures by Power point presentation followed by Discussion , short question exercise | 15 hrs |
REFERENCE BOOKS:
- Food Packaging: Principles and Practice, Third Edition by L. Gordon Robertson
- Food Packaging and Shelf Life: A Practical Guide by L. Gordon Robertson
- Plastics Packaging: Properties, Processing, Applications, and Regulations by Ruben Hernandez, Susan E. MSelke, John Culter, John D. Culter
- Fundamentals of Packaging Technology-Fourth Edition by Walter Soroka