Course code MVI250

MVI250 Packaging Technology

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Showing course contents for the educational year 2021 - 2022 .

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.

Emphasis is put on dissemination related to the UN Sustainability Goals and MVI250 is linked to Sustainability Goals 9, 12, 13, 14 and 15. MVI 250 is thematically closely linked to UN Sustainability Goal 12.

MVI250 focuses on several parts in the value chain, which aims to contribute to sustainable solutions that include knowledge related to selection of packaging materials, packaging methods and storage to:

• ensure product quality and prevent / reduce food waste (goal 12.3).

• result in efficient consumption / less use of resources (goal 9.4 and 12).

• minimize environmental impact and reduce waste (goal 12.5, 12.4, 14.1).

The aim is a holistic approach, such as:

• to see the entire value chain and optimal solutions throughout the value chain rather than individual links.

• do not contribute to problem change: Less use of packaging resources should not lead to increased food waste.

Sustainable packaging systems may also contribute to stopp climate change (goal 13) and preventing marine pollution (goal 14).

Group work with presentations: Practical packaging.

Exercise: Modified atmosphere packaging (MAP).

Excursion: Packaging manufacturer and Waste management company.

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
  • terms/concepts related to environment/sustainability aspects for food packaging
  • packaging in related to green shift, sustainability and circular economy
  • legislation related to packaging and waste


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).

litterature and Scientific publication.

 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, excursions and group work.

The Group assignment has to be approved.


Final written exam (3h).

The Group assignment has to be approved.

Nominal workload:

125 hrs in total:

Lectures: 24 hours. Exercises: 4 hours. Group work: 24 hours. Excursion:12 hours.

61 preparation and self-study.

Entrance requirements:
Special requirements in Science
Reduction of credits:
Type of course:

Three weeks' intensive course:

Week 33:  12 h lectures + 2 h exercise in week + 6 h group work  

Week 34:  8 h lectures + 8h excursion in week + 10 h group work 

Week 35: 4 h lectures + 2 h exercise +  4 h excursion+ 6 h Group work 

An external examiner evaluates and grades the written exam.
Examination details: Written exam: Letter grades