Study Guide

Objective

The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

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.

Exam schedules

The exam during the course timetable and retest according to the school practices.

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

Exam, pilot plant exercises/tasks and reporting.