Course code MVI250

MVI250 Packaging Technology

Norsk emneinformasjon

Search for other courses here

Showing course contents for the educational year 2022 - 2023 .

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:

The course includes introduction to relevant topics within food packaging technology; This includes Packaging materials: types, processing methods properties and application; Packaging technology: packaging methods and packaging machines; regulations for food contact materials, packaging in terms of sustainability  and relevant technical terms related to packaging technology.

Emphasis will be put on dissemination related tot the UN’s sustainability goal.  and on an overall level linked to sustainability goals 9, 13, 14 and 15.

MVI250 focuses on several parts of the value chain with the aim to contribute to sustainable packaging systems. This includes e.g. knowledge about packaging materials, packaging methods, storage and supply with the intention to

  • ensure product quality and optimal shelf life as well as prevent/reduce food waste (goal 12.3)
  • efficient use /least possible use of resources (goal 9.4 and 12)
  • result in as low environmental impact as possible and reduce amount of waste (goal 12.5, 12.4 and 14.1)

The aim is a holistic approach such as consider the value/supply chain and optimal packaging solutions throughout the value chain rather than individual stages.

Teamwork / assignments

  • Theory:  2 topics in the curriculum; Packaging materials Glass and Metals (separately) .

The groups familiarize themselves the content (literature from the compendium and other sources) . From each group 2 3 persons (depending in number of students and groups) present to another group.  The groups give feedback to the presenters and carry out assessment of each other

2. Packaging materials, packaging method and food quality (2 hours)

The groups perform measurements and assessments of  different packaging materials, packaging methods/gases and food product

3. Packaging in practice

The groups choose a defined task for packaging of a food product. The groups evaluate the packaging material, methods etc and perform relevant assessments. The assignment is presented by the whole group to the whole class   

Excursion: Visit to two packaging manufacturers

Learning outcome:

After completing the course, the students are expected to have gain knowledge about packaging materials and packaging technology. They should be able to ask relevant questions related to selection of different packaging materials, suitability for different materials and applications, requirements to the packaging and storage of different food products and quality and shelf life. Furthermore, the students should be able to assess the packaging significance for the environment and factors to be considered when choosing and evaluate packaging solutions for a sustainability perspective.

Through the teamwork the student should have experience and learned to become acquainted with new knowledge, search in literature, assess and extract relevant information, and be able to design and present results and findings in understandable and good presentations.  

They should have gained skills related to planning and carry out tasks, be able to work in teams and under management, and utilize their own and others creative skills.

Learning activities:

The course is based on a combination of lectures and group assignments with presentations. Most topics will be given as lectures (including guest lectures).

Two topics are selected as group assignments (1) that are presenter to the groups with each other assessments. In the group work (2), the students will perform measurements/evaluation of different packaging concepts (materials, method/gases and food quality). The students will also complete a larger assignment (3) which include collection of information and evaluation of commercially available packed food products. Group works/assignments 1 and 3 are mandatory. In addition, a mandatory activity is the visit to two packaging manufacturers.

Teaching support:

The group assignments are followed up with individual supervision in the working groups. Time and needed time for supervision are agreed the teacher as needed. The teacher/responsible and coordinator of the course is available for support via email and Canvas.

The students are welcome to bring their own PC/laptop for use in the lectures and group works.



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:

Group assignments (1, Theory; Glass and metal (2 separate); 2) packaging materials, packaging methods; and 3) Packaging in practice) and excursion to packaging manufacturers are mandatory,

The first group assignment is carried out as a mutual assessment -  assignments 3 (packaging in practice) must be approved. 


Final written exam (3h).

The Group assignment has to be approved.

Nominal workload:

125 hrs in total:

Lectures: 22 hours (including guest lectures) , 20 hours Group work (planned time), Excursion:8 hours.

75 preparation, self-study and group work .

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

Three weeks' intensive course:

Week 33:  Lectures + group work  

Week 34:  Lectures + Group work + 8h excursion in week 

Week 35: Lectures + Group work 

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