Packaging TechnologyLaajuus (3 cr)
Code: 8B00CX60
Objective
Upon completion of the course students will
-be familiar with various packaging materials and techniques, as well as, be able to compare these
-be able to apply methods for designing packaging.
Content
Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment
Assessment criteria, satisfactory (1)
The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.
Assessment criteria, good (3)
The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Materials
Lehtinen, L., Koivula, H., Aaltonen, V., & Mäkinen, M. (2021). Toimiva pakkaus. Kestävä pakkaus. Suomen Pakkausyhdistys ry.
Järvi-Kääriäinen T., & Ollila M. 2007. Toimiva pakkaus. Helsinki: Pakkausteknologia - PTR ry.
Enrollment
11.04.2024 - 19.02.2025
Timing
03.03.2025 - 27.04.2025
Credits
3 op
RD proportion (cr)
1 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
BIELI24Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
Upon completion of the course students will
-be familiar with various packaging materials and techniques, as well as, be able to compare these
-be able to apply methods for designing packaging.
Content
Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment
Materials
Lecturer's material.
Teaching methods
Lectures, assignments and tasks
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.
Assessment criteria, good (3)
The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
Passed exam and practical works
Enrollment
11.04.2024 - 06.01.2025
Timing
07.01.2025 - 23.02.2025
Credits
3 op
RD proportion (cr)
1 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Objective
Upon completion of the course students will
-be familiar with various packaging materials and techniques, as well as, be able to compare these
-be able to apply methods for designing packaging.
Content
Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment
Materials
Lecturer's material.
Teaching methods
Lectures, assignments and tasks
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.
Assessment criteria, good (3)
The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
Passed exam and practical works
Enrollment
13.11.2023 - 17.02.2024
Timing
01.03.2024 - 28.04.2024
Credits
3 op
RD proportion (cr)
1 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Scheduling groups
- Pienryhmä 1 (Size: 0. Open UAS: 0.)
- Pienryhmä 2 (Size: 0. Open UAS: 0.)
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Education groups
- Small group 1
- Small group 2
Objective
Upon completion of the course students will
-be familiar with various packaging materials and techniques, as well as, be able to compare these
-be able to apply methods for designing packaging.
Content
Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment
Materials
Lecturer's material.
Teaching methods
Lectures, assignments and tasks
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.
Assessment criteria, good (3)
The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
Passed exam and practical works
Enrollment
14.11.2022 - 15.01.2023
Timing
16.01.2023 - 14.05.2023
Credits
3 op
RD proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
MBIELI22
Objective
Upon completion of the course students will
-be familiar with various packaging materials and techniques, as well as, be able to compare these
-be able to apply methods for designing packaging.
Content
Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment
Materials
Lecturer's material.
Teaching methods
Lectures, assignments and tasks
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.
Assessment criteria, good (3)
The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Enrollment
14.11.2022 - 22.02.2023
Timing
09.01.2023 - 30.04.2023
Credits
3 op
RD proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Scheduling groups
- Pienryhmä 1 (Size: 20. Open UAS: 0.)
- Pienryhmä 2 (Size: 20. Open UAS: 0.)
Student groups
-
BIELI22
Education groups
- Pienryhmä 1
- Pienryhmä 2
Objective
Upon completion of the course students will
-be familiar with various packaging materials and techniques, as well as, be able to compare these
-be able to apply methods for designing packaging.
Content
Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment
Materials
Lecturer's material.
Teaching methods
Lectures, assignments and tasks
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.
Assessment criteria, good (3)
The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Enrollment
19.04.2021 - 06.03.2022
Timing
07.03.2022 - 15.05.2022
Credits
3 op
RD proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Responsible person
Jukka Kauppila
Student groups
-
BIELI21
-
BIELI21B
-
BIELI21A
Objective
Upon completion of the course students will
-be familiar with various packaging materials and techniques, as well as, be able to compare these
-be able to apply methods for designing packaging.
Content
Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment
Materials
Järvi-Kääriäinen T. and Ollila M. 2007. Toimiva pakkaus. Helsinki: Pakkausteknologia - PTR ry
Lecturer's material.
Teaching methods
Lectures, assignments and tasks
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.
Assessment criteria, good (3)
The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.