Study Guide

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.