Packaging Technology and Legislation (5cr)

Evaluation scale

1-5

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.
-learn the more important legislation pertaining to the food industry, they can find and know how to use collections of laws, decrees and instructions.

Content

- significance of packing
- packaging materials and methods
- selection of packaging materials and methods
- feeding and dosing equipment
- conveyors
- labeling
- packaging and the environment
- legislation and regulation in food industry

Materials

- Järvi-Kääriäinen T. and Ollila M. 2007. Toimiva pakkaus. Helsinki: Pakkausteknologia - PTR ry
- Lecturer's material.
- Hannu Korkeala (toim.): Elintarvikehygienia ympäristöhygienia, elintarvike- ja ympäristötoksikologia
- Finlex, Ruokavirasto.

Teaching methods

Lectures, assignments, tasks and exam

Employer connections

None

Completion alternatives

Reported working life skills and a separate task

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 30 h
- of which autonomous studies: 105 h

Assessment criteria, satisfactory (1)

1-2: The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems. Student will be able to obtain information on food legislation.

Assessment criteria, good (3)

3-4: 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. Student will be able to obtain information on food legislation extensive.

Assessment criteria, excellent (5)

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. Student will be able to obtain information on food legislation extensive.

Qualifications

Microbiology