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n.BA.LM.FoPa.21HS (Food Packaging)
Module: Food Packaging
This information was generated on: 20 May 2024
No.
n.BA.LM.FoPa.21HS
Title
Food Packaging
Credits
2
Description
Version: 1.0 start 01 August 2021
Study Programme
Food Technology
Regulations Applicable
RPO, 29 January 2008, School of Life Sciences and Facility Management Academic Regulations, 15 Dec. 2009, Annex for the Bachelor of Food Technology degree programme
Module Type
X
Compulsory Module
Elective Module
Optional Module
Planned Semester
4th Semester
Module Coordinator
Selçuk Yildirim
Telephone / E-Mail
+41 (0)58 934 56 31 /
selcuk.yildirim@zhaw.c
h
Lecturer(s),
Speaker(s),
Associate(s)
Selçuk Yildirim
Members of the Research Group for Food Packaging
Thomas Gude (SQTS)
Entrance Requirements
Module groups: Lebensmittelherstellung 1 + 2, Naturwissenschaften 1 + 2
Learning Outcomes and Competencies
Professional competence:
The students can …
elaborate technical and marketing functions of packaging.
describe the properties of the main food packaging materials.
explain the main polymer processing and converting technologies.
match the requirements of different food systems with specific packaging needs.
describe the importance of packaging and consumer interactions.
elaborate possible food and packaging interactions.
select the right packaging materials for a given food or can design a packaging for a new food product.
Interdisciplinary competence:
The students can …
combine their knowledge on food and food processing with packaging know-how to design high quality food products.
Module Content
Packaging Functions (marketing and technical functions)
Packaging Design
Packaging Materials (metals, glass, plastic, paperboard, bioplastics)
Polymer Processing Technologies (extrusion, molding, thermoforming)
Packaging Converting Technologies (coating, lamination, printing, labelling, sealing)
Packaging Processes for Food (horizontal and vertical form fill seal, thermoform fill, skin packaging, shrink packaging, modified atmosphere packaging, hot fill and aseptic filling)
Packaging of Major Food Groups (flesh food, horticultural products, dairy, cereals, bakery, snack foods, beverages)
Packaging Consumer Interactions
Food and Packaging Interactions (migration, legislation)
Sustainable Food Packaging
Follow-up Modules
-
Methods of Instruction
Lecture presentations
Self-studies
Presentation and discussions with external experts in the field
Team exercises
Digital Resources
Slides
Scripts
Videos
Lesson Structure / Workload
Contact Hours
20
Guided Self-Study
16
Independent Self-Study
24
Total Workload
60
Classroom Attendance
No
Assessment
Abgesetzte schriftliche Modulprüfung (100%)
If there is a low number of participants, the lecturer may change the form of a repeat examination after consultation with the head of the study programme: e.g. an oral examination can be used to replace a written one. Please report any changes to the form of examinations by e-mail to
pruefungsadmin.lsfm@zhaw.ch
and Cc. Head of study programme.
Language of Instruction
English
Comments
-
Course: Food Packaging
No.
n.BA.LM.FoPa.21HS.V
Title
Food Packaging
Note
No module description is available in the system for the cut-off date of 20 May 2024.