Course code MVI250

MVI250 Packaging Technology

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Showing course contents for the educational year 2019 - 2020 .

Course responsible: Marit Kvalvåg Pettersen
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
This course starts in August block. This course has teaching/evaluation in August block.
Course frequency: Annually
First time: Study year 2004-2005
Preferential right:
Course contents:


Introduction, Packaging materials (glas, metal, fibre, plastic, biomaterial), Packaging methods (MAP, packaging machines, active and intelligent packaging), Packaging of food;Packaging and environmental aspects

Group work with presentations: Practical packaging.

Exercise: Modified atmosphere packaging (MAP).

Excursion: Packaging manufacturer

Learning outcome:


The students are expected to

  • have knowledge about different packaging materials (glas, metals, fiber/paper and plastic)
  • be familiar with production methods for the materials
  • properties of the different packaging materials
  • application for the most important packaging materials
  • packaging methods and machines for food packaging
  • scientific terms
  • legislation for food contact materials
  • simple terms/concepts related to environment/sustainability aspects for food packaging


The students are expected to

  • understand the significance of packaging for the food products, the quality and shelf life of the food
  • be able to ask relevant questions when choosing between different materials for food packaging
  • assess packaging solutions

General competence:

The students are expected to know and utilize knowledge related to

  • suitability for packaging materials for various and applications
  • the requirements for packaging and storage of food products
  • the environmental implications of packaging
Learning activities:
Lectures, practical exercises, group project and excursion.
Teaching support:
The responsible and coordinator of the course may be contacted by e-mail: and Canvas.
Eie - Ditlefsen (ed.): Næringsmiddelemballering, Compendium, MATFORSK (The Norwegian Food Research Institute) + distributed material.
Knowledge of food production equivalent to MVI100. Food chemistry and biochemistry equal to KJB210.
Recommended prerequisites:
Food microbiology/chemistry/technology.
Mandatory activity:

Exercise, excursion and group work.

The Group assignment has to be approved


Final written exam (3h)

The Group assignment has to be approved

Nominal workload:
150 hrs in total: Lectures: 20 hours. Exercises: 4 hours. Group work: 24 hours. Excursion: 8 hours. 96  preparation and self-study.
Entrance requirements:
Special requirements in Science
Reduction of credits:
Type of course:

Three weeks' intensive course:

12 h lectures + 10 h group work  + 2 h exercixe in week  33 (1)

8 h lectures + 10 h group work + 2 h exercixe + 8h excursion in week 34 (2)

4h Group work in week 35 (3)

An external examiner evaluates and grades the written exam
Allowed examination aids: A1 No calculator, no other aids
Examination details: Continuous exam: A - E / F