MVI250 Packaging Technology
Norsk emneinformasjon
Search for other courses here
Select other year
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)
(NO=norsk, EN=Engelsk)
Limits of class size:
50
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:
B-MAT
Course contents:
Lectures:
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
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: marit.kvalvag.pettersen@nofima.no and Canvas.
Syllabus:
Eie - Ditlefsen (ed.): Næringsmiddelemballering, Compendium, MATFORSK (The Norwegian Food Research Institute) + distributed material.
Prerequisites:
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
Assessment:
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)
Note:
-
Examiner:
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