FOOD PACKAGING
| Title | ΣΥΣΚΕΥΑΣΙΑ ΤΡΟΦΙΜΩΝ / FOOD PACKAGING |
| Code | Ν330Υ |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate, 3rd / Doctorate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 600017713 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 20
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | 10 | 5 | 5 |
| EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌN | Compulsory Course belonging to the selected specialization (Compulsory Specialization Course) | 10 | 5 | 5 |
| Academic Year | 2025 – 2026 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Class ID | 600275318
|
Course Type 2021
Specialization / Direction
Course Type 2016-2020
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600275318
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=15038
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Examination)
Learning Outcomes
Upon the successful completion of the class, the students will gain an understanding of the topic of food packaging and they will be able to select the proper packaging materials (plastics, glass, metal, paper etc.) and packaging methods (ascetic, modified atmosphere, active, intelligent etc.) that will help achieve the desired shelf life of food.
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
- Work in teams
- Respect natural environment
- Be critical and self-critical
Course Content (Syllabus)
1. Object of food packaging. Contribution of packaging to food preservation. Characteristics of food packaging.
2. Interaction of packaging and food product.
3. Plastic packaging. Introduction. Production of plastics.
4. Chemical structure and properties of plastics.
5. Plastic packaging. Migration of substances from plastic containers. Biodegradable plastics. Edible films and coatings.
6. Metal packaging. Production and properties of metals. Canned food.
7. Interaction of metal container and packaged product.
8. Glass packaging. Paper packaging.
9. Aseptic packaging. Modified atmosphere packaging.
10. Active packaging.
11. Smart packaging.
12. Basic principles of choosing the appropriate packaging.
13. Food Packaging and Shelf-Life
Keywords
food packaging
Educational Material Types
- Slide presentations
- Multimedia
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 39 | ✓ | ✓ | ✓ | |
| Reading Assigment | 39 | ✓ | ✓ | ✓ | |
| Project | 30 | ✓ | ✓ | ||
| Exams | 32 | ✓ | ✓ | ||
| Total | 140 |
Student Assessment
Description
Project 30%
Final exam 70%
Student Assessment methods
- Written Exam with Short Answer Questions (Summative)
- Written Exam with Extended Answer Questions (Summative)
- Performance / Staging (Summative)
Bibliography
Course Bibliography (Eudoxus)
"Συσκευασία Τροφίμων", Μπλούκας Ι., Εκδόσεις Σταμούλη
Last Update
18-02-2025
