Packaging technology (3cr)

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.

Content

- Significance of Packing
- packaging materials and methods
- selection of packaging materials and methods
- feeding and dosing equipment
- conveyors
- labelling
- packaging and the environment.

Materials

Järvi-Kääriäinen T. and Ollila M. 2007. Toimiva pakkaus. Helsinki: Pakkausteknologia - PTR ry
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=81890

Opettajan materiaalit, oheismateriaalit mm. Food Packaging: Robertson, G. (1993).

Teaching methods

Lectures and assignments

Employer connections

None

Student workload

Total work load of the course: 80 h
- of which scheduled studies: 40 h
- of which autonomous studies: 40 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.
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.
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.

Qualifications

No previous studies are required.