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ADVANCED TECHNOLOGIES FOR FOOD PACKGING

Luciano DI MAIO ADVANCED TECHNOLOGIES FOR FOOD PACKGING

0622800039
DIPARTIMENTO DI INGEGNERIA INDUSTRIALE
EQF7
FOOD ENGINEERING
2020/2021



YEAR OF COURSE 2
YEAR OF DIDACTIC SYSTEM 2019
SECONDO SEMESTRE
CFUHOURSACTIVITY
660LESSONS
LUCIANO DI MAIO T Curriculum
Objectives
THE COURSE HAS THE FOLLOWING EDUCATIONAL OBJECTIVES

DEEPEN THE KNOWLEDGE RELATED TO THE MOST RECENT TECHNOLOGICAL SOLUTIONS USED IN THE FOOD PACKAGING SECTOR WITH PARTICULAR ATTENTION TO THE STUDY OF POLYMERIC SYSTEMS WITH A HIGH ACTIVE AND PASSIVE BARRIER PROPERTIES, OF SYSTEMS WITH GREATER SUSTAINABILITY AND INTELLIGENT PACKAGING SYSTEMS.

PROVIDE THEORETICAL AND PRACTICAL SKILLS ON THE TECHNIQUES OF CHARACTERIZATION OF UNCONVENTIONAL PACKAGING SYSTEMS AND ON THE IMPLEMENTATION OF NEW PACKAGING TECHNOLOGIES IN PRODUCTION PROCESSES.

FOCUS ON ASPECTS RELATED TO THE SAFETY ISSUE OF FOOD CONTACT OF NEW MATERIALS USED IN THE PACKAGING FIELD.

ABILITY TO RECOGNIZE AND IDENTIFY THE SPECIFIC FUNCTIONALITIES OF ACTIVE AND INTELLIGENT PACKAGING, AND TO IDENTIFY THE TECHNIQUES FOR THEIR MANUFACTURING.

KNOWLEDGE AND UNDERSTANDING ABILITY APPLIED - ENGINEERING DESIGN:
ABILITY TO DESIGN COMPLEX SYSTEMS CONSISTING OF DIFFERENT MATERIALS AND TECHNOLOGIES FOR APPLICATIONS IN THE FOOD PACKAGING FIELD.


AUTONOMY OF JUDGMENT - ENGINEERING PRACTICE:
ABILITY TO CORRECTLY APPLY THE RULES AND REGULATIONS FOR THE PRODUCTION OF FOOD CONTACT PACKAGING.

TRANSVERSAL SKILLS - COMMUNICATION SKILLS:
ABILITY TO ORALLY PRESENT, WITH APPROPRIATE TERMINOLOGY, A TOPIC CONCERNING THE TECHNOLOGICAL REQUIREMENTS FOR FOOD PACKAGING IN COMPLIANCE WITH EU AND NATIONAL REGULATIONS AND IN RELATION TO SPECIFIC APPLICATIONS.


TRANSVERSAL SKILLS - LEARNING SKILLS:
ABILITY TO COMBINE THEORETICAL AND PRACTICAL KNOWLEDGE, ALSO BY CARRYING OUT CASE STUDIES AND PROJECT WORK. ABILITY TO APPLY THE ACQUIRED KNOWLEDGE ALSO FOR SPECIFIC APPLICATIONS OTHER THAN THOSE PRESENTED IN THE COURSE AND ABILITY TO REFINE AND EXPAND ONE'S KNOWLEDGE.

TRANSVERSAL CAPACITIES - SURVEY CAPACITY:
Ability to identify the peculiarities of a packaging system and to define the most appropriate methods for functional verification of materials and technologies.


Prerequisites
STUDENTS MUST POSSESS THE KNOWLEDGE AND SKILLS RELATED TO THE FUNDAMENTALS OF FOOD PACKAGING. THESE SKILLS ARE ACQUIRED WITH THE "FOOD PACKAGING" COURSE
Contents
THE COURSE CONSISTS IN 40 HOURS OF THEORY, 10 HOURS OF CLASSROOM EXERCISES AND 10 HOURS OF LABORATORY AS SHOWN IN THE FOLLOWING.

GENERAL INFORMATION ON FUNCTIONAL MATERIALS FOR INNOVATIVE PACKAGING.
POLYMER PACKAGING WITH HIGH PASSIVE BARRIER. MATERIALS FOR HIGH BARRIER FILMS. TECHNIQUES FOR THE REDUCTION OF TRANSPORTATION PROPERTIES IN POLYMERIC MATERIALS. INORGANIC, ORGANIC AND HYBRID COATINGS.
10 HOURS THEORY

PRACTICE EXERCISES AND ACTIVITIES ON HIGH BARRIER MATERIALS.
4 HOURS LABORATORY

ACTIVE PACKAGING: TECHNOLOGY MATERIALS AND APPLICATIONS. FUNCTIONS AND PROPERTIES OF ACTIVE SYSTEMS: OXYGEN SCAVENGERS AND OTHER SCAVENGING SYSTEMS; INTERACTIONS WITH FOODS OF ACTIVE PHASES. ANTIMICROBIAL AND ANTIOXIDANT AGENTS. PRODUCTION TECHNIQUES OF RIGID AND FLEXIBLE ACTIVE PACKAGING; METHODS OF EMBEDDING ACTIVE PHASES IN PACKAGING SYSTEMS. LAMINATION, COEXTRUSION AND USE OF ACTIVE COATINGS.
10 HOURS THEORY

EXPERIMENTAL MEASUREMENTS OF OXYGEN CONCENTRATION IN THE ACTIVE PACKAGING ATMOSPHERE. CONTINUOUS MEASURES.
3 HOURS WORKSHOP

ANALYSIS OF BARRIER PROPERTIES OF PACKAGINGS WITH A PASSIVE AND ACTIVE PHASES.
THEORY 2 HOURS PRACTICE 1 HOUR

ANALYSIS OF MIGRATION PROPERTIES AND OF THE FUNCTIONAL BARRIER OF MULTILAYER STRUCTURES WITH A PASSIVE AND ACTIVE BARRIER.
THEORY 2 HOURS PRACTICE 1 HOUR

EXAMPLES OF DESIGN OF SINGLE-LAYER AND MULTI-LAYER STRUCTURES FOR ACTIVE AND PASSIVE FLEXIBLE PACKAGING.
EXERCISES 3 HOURS

PACKAGING FOR "READY TO COOK" AND "READY TO EAT" PRODUCTS. MATERIALS AND TECHNOLOGIES. INTELLIGENT PACKAGING. MATERIALS AND TECHNOLOGIES.
4 HOURS THEORY

SUSTAINABILITY OF MATERIALS FOR FOOD PACKAGING. FOOD PACKAGING IN BIODEGRADABLE MATERIALS. POLYMERIC AND CELLULOSIC MATERIALS. INNOVATIVE STRATEGIES FOR INCREASING THE PERFORMANCE OF BIODEGRADABLE POLYMER PACKAGING. PROBLEMS AND RECOVERY AND RECYCLING TECHNOLOGIES OF PACKAGING MATERIALS.
7 HOURS THEORY

PROBLEMS OF FOOD CONTACT MATERIALS: ANALYSIS AND MANAGEMENT OF "NON-INTENTIONALLY ADDED SUBSTANCES - NIAS"
3 HOURS THEORY

FUTURE TRENDS FOR THE PRODUCTION OF PACKAGING IN THE FIELD OF INDUSTRY 4.0
THEORY 2 HOURS

PROJECT WORK
EXERCISES 5 HOURS LABORATORY 3 HOURS
Teaching Methods
THE COURSE IS STRUCTURED INTO THEORETICAL LECTURES AND EXERCISES BOTH IN THE CLASSROOM AND LABORATORY.
PRACTICAL PROBLEMS WILL BE PROPOSED IN THE FIELD OF THE ANALYSIS OF MATERIALS. LABORATORY EXPERIENCES WILL STRENGTHEN THE CONCEPTS ACQUIRED.
LECTURES ARE PROVIDED IN CLASSES IN THE PRESENCE OF STUDENTS.
IN PARTICULAR, THE COURSE IS STRUCTURED IN 40 HOURS OF THEORY, 10 HOURS OF EXERCISES HELD IN THE CLASSROOM, 10 HOURS OF LABORATORY PRACTICE..


ATTENDANCE AT THE LECTURES IS STRONGLY RECOMMENDED
Verification of learning
THE SKILLS AND THE LEARNING OF THE COURSE CONTENTS WILL BE VERIFIED THROUGH AN INTERVIEW. THE INTERVIEW WILL TAKE PLACE IN ENGLISH. STUDENTS WILL BE ASSESSED ON THE BASIS OF THEIR ABILITY TO PRESENT THE CONTENTS BY ADDRESSING THE QUESTIONS AND THE PROBLEMS PROPOSED DURING THE INTERVIEW. THE BASICS ASPECTS AND THE TECHNICAL KNOWLEDGE OF THE TOPICS PRESENTED DURING THE COURSE WILL BE CONSIDERED ESSENTIAL TO PASS THE EXAM. EXCELLENCE WILL BE ACHIEVED IF THE STUDENT PROVES TO BE ABLE TO TACKLE AND SOLVE NON-STANDARD PROBLEMS BY PUTTING IN PLACE THE ABILITY TO SYNTHESIZE AND CORRELATE THE TOPICS DISCUSSED TOGETHER WITH THE LANGUAGE PROPERTIES.
Texts
ACTIVE PACKAGING FOR FOOD APPLICATIONS - CRC PRESS

ANTIMICROBIAL FOOD PACKAGING - EDITED BY JORGE BARROS-VELÁZQUEZ
- ELSEVIER

ENVIRONMENTALLY COMPATIBLE FOOD PACKAGING - EDITED BY EMO CHIELLINI



NOTES FROM THE LESSONS
LECTURE NOTES DISTRIBUTED BY THE TEACHER
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