Loredana INCARNATO | INNOVATIVE MATERIALS AND TECHNOLOGIES FOR SUSTAINABLE PACKAGING
Loredana INCARNATO INNOVATIVE MATERIALS AND TECHNOLOGIES FOR SUSTAINABLE PACKAGING
| 0722200015 | |
| DIPARTIMENTO DI FARMACIA | |
| EQF7 | |
| SMART AGRICOLTURE FOR MEDITERRANEAN CROPS | |
| 2024/2025 |
| YEAR OF COURSE 2 | |
| YEAR OF DIDACTIC SYSTEM 2019 | |
| AUTUMN SEMESTER |
| SSD | CFU | HOURS | ACTIVITY | |
|---|---|---|---|---|
| ING-IND/22 | 6 | 42 | LESSONS |
| Objectives | |
|---|---|
| THE COURSE HAS THE FOLLOWING OBJECTIVES: - PROVIDE STUDENTS WITH THE MAIN KNOWLEDGE OF THE CHEMICAL-PHYSICAL PROPERTIES OF MATERIALS USED FOR FOOD PACKAGING AND THEIR PROCESSING TECHNOLOGIES. - PROVIDE AN INTEGRATED VIEW BETWEEN THE STRUCTURE OF THE MATERIALS, THE PRODUCTION PROCESSES AND THE FINAL PACKAGING PERFORMANCE DURING THEIR PREPARATION, DISTRIBUTION AND STORAGE. - PROVIDE THE USEFUL SKILLS FOR THE SELECTION OF THE PACKAGING ACCORDING TO THE MATERIAL FUNCTIONAL CHARACTERISTICS AND SPECIFIC REQUIREMENTS. AT THE END OF THE COURSE THE STUDENT WILL BE ABLE TO: - IDENTIFY THE MATERIALS TO BE USED FOR A SPECIFIC APPLICATION IN THE FIELD OF FOOD PACKAGING; - IDENTIFY THE MOST SUITABLE CHEMICAL-PHYSICAL TESTS FOR THE CHARACTERIZATION OF FOR FOOD PACKAGING MATERIALS AND INTERPRET THE RESULTS; - CORRECTLY APPLY THE RULES AND REGULATIONS FOR THE PRODUCTION OF PACKAGING FOR FOOD CONTACT APPLICATIONS; - BE ABLE TO EVALUATE ASPECTS RELATED TO THE SUSTAINABILITY OF PACKAGING |
| Prerequisites | |
|---|---|
| THERE IS NO FORMAL PROPEDEUTICITY BUT IT IS USEFUL FOR THE STUDENT WHO WANTS TO FOLLOW THE COURSE WITH PROFIT, TO HAVE BASIC CHEMISTRY KNOWLEDGE. |
| Contents | |
|---|---|
| 1) COURSE INTRODUCTION ( 3HRS LEC.) IMPORTANCE AND FUNCTIONS OF FOOD PACKAGING. INDUSTRY TERMINOLOGY 2)CHEMICAL AND PHYSICAL PROPERTIES OF THE MATERIALS FOR FOOD PACKAGING APPLICATIONS (5HRS LEC., 2HRS EXE., 2HRS LAB.) THERMAL, ELECTROMAGNETIC, MECHANICAL, OPTICAL PROPERTIES. PERMEABILITY TO GASES AND VAPORS. 3) PACKAGING AND SUSTAINABILITY (PREVENTION, RECYCLING AND RECOVERY) (2HRS LEC.) 4) FOOD SUITABILITY. (6HRS LEC., 1HRS EXE., 1HR LAB.) FOOD QUALITY REQUIREMENTS. THE INTERACTIONS BETWEEN PACKAGING AND FOOD. NATIONAL AND EUROPEAN LEGISLATION. GLOBAL AND SPECIFIC MIGRATION TESTS AND LIMITS PROVIDED BY REGULAMENTATION. 5) PLASTIC MATERIALS (6HRS LEC., 1HR LAB.). THE ECONOMY OF THE SECTOR. CHARACTERISTICS AND PROPERTIES OF PLASTIC MATERIALS. THE PROCESSING OF PLASTIC MATERIALS. PRODUCTION TECHNIQUES FOR RIGID PLASTIC PACKAGING. BLOWING PROCESS, EXPANSION OF PLASTIC MATERIALS. PRODUCTION TECHNIQUES OF PLASTIC FILMS. COEXTRUSION OF MULTILAYER STRUCTURES. COMPOSITE STRUCTURES AND LAMINATION PROCESSES. SURFACE TREATMENTS. POLYMER RECYCLING. 6) GLASS AND GLASS CONTAINERS (4HRS LEC.) THE ECONOMY OF THE SECTOR. PROPERTIES AND PRODUCTION OF GLASS. SURFACE TREATMENTS. TECHNOLOGIES FOR THE PRODUCTION OF GLASS BOTTLES AND CONTAINERS. GLASS RECYCLING. 7) CELLULOSIC MATERIALS ( 4HRS LEC.). PAPER AND CARDBOARD. THE ECONOMY OF THE SECTOR. PAPER PRODUCTION AND PROPERTY. SPECIAL CARDS. CORRUGATED CARDBOARD. RECYCLING OF CELLULOSE MATERIALS. 8) METALLIC MATERIALS (3HRS LEC.). FERROUS AND NON-FERROUS METAL MATERIALS. ALUMINUM AND ITS ALLOYS. ECONOMY OF THE SECTOR. METAL CORROSION AND METAL PACKAGING MANUFACTURING TECHNIQUES. RECYCLING OF METALLIC MATERIALS. 9) WOOD PACKAGING (2HRS LEC.). THE ECONOMY OF THE SECTOR. TYPES OF WOOD PACKAGING. WOODEN PACKAGES FOR FRUITS AND VEGETABLES. |
| Teaching Methods | |
|---|---|
| THE COURSE OF 6 CFU (42 HOURS) IS DIVIDED IN LECTURES (5 CFU - 35 HOURS), CLASSROOM EXERCISES (3 HOURS) AND LABORATORY (4 HOURS) (1 CFU). THE EXERCISES IN THE CLASSROOM AND IN THE LABORATORY ALLOW THE STUDENT TO ACQUIRE THE METHODS OF CALCULATING SOME MATERIALS PROPERTIES DEFINED IN THE THEORETICAL LESSONS. ATTENDANCE IN THE COURSE IS STRONGLY RECOMMENDED |
| Verification of learning | |
|---|---|
| THE ACHIEVEMENT OF THE OBJECTIVES OF THE TEACHING IS CERTIFIED BY PASSING A FINAL EXAM. THE EXAM INCLUDES AN ORAL TEST, WHICH IS PASSED WITH THE MINIMUM RATING OF 18/30. THE ORAL TEST CONSISTS OF A DISCUSSION ( A DURATION OF APPROXIMATELY 30 MINUTES) AIMED TO VERIFY THE LEVEL OF KNOWLEDGE AND UNDERSTANDING REACHED BY THE STUDENT ON THE CONTENT OF THE COURSE AND ON THE CORRECTNESS OF EXPRESSION AND TERMINOLOGY USED. |
| Texts | |
|---|---|
| PIERGIOVANNI, LIMBO. 2010. FOOD PACKAGING. MATERIALI, TECNOLOGIE E QUALITÀ DEGLI ALIMENTI. ED. SPRINGER. LECTURE NOTES BY THE TEACHER AND UPLOADED ON TEAMS |
| More Information | |
|---|---|
| THE COURSE IS HELD IN ITALIAN FOR FURTHER INFORMATION CONTACT PROF.SSA LOREDANA INCARNATO LINCARNATO@UNISA.IT |
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