ANNALISA APICELLA | FOOD PACKAGING

cod. 0622800006

FOOD PACKAGING

	0622800006
	DEPARTMENT OF INDUSTRIAL ENGINEERING
	EQF7
	FOOD ENGINEERING
	2024/2025

PERCORSO COMUNE

	OBBLIGATORIO
	YEAR OF COURSE 1
	YEAR OF DIDACTIC SYSTEM 2024
	SPRING SEMESTER

TEACHING UNITS

SSD	CFU	HOURS	ACTIVITY	TYPE OF ACTIVITY
ING-IND/22	5	50	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
ING-IND/22	1	10	EXERCISES	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

	Objectives
	THE COURSE HAS THE FOLLOWING OBJECTIVES: - PROVIDE AN INTEGRATED VIEW BETWEEN THE STRUCTURE OF THE MATERIALS USED IN THE PACKAGING SECTOR, THE INDUSTRIAL PROCESSING TECHNOLOGIES, THE APPLICATIONS AND THE REGULATORY AND SUSTAINABILITY ASPECTS OF PACKAGING; - PROVIDE THE KNOWLEDGE FOR A CONCRETE APPROACH TO INDUSTRIAL PROBLEMS AND PROMOTE THE ABILITY TO COMBINE THEORETICAL AND PRACTICAL KNOWLEDGE, ALSO BY CARRYING OUT CASE STUDIES AND PROJECT WORK. APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS: ABILITY TO IDENTIFY THE CORRELATIONS BETWEEN THE STRUCTURE, THE TRANSFORMATION PROCESSES AND THE FINAL PERFORMANCE OF PACKAGING INTENDED FOR CONTACT WITH FOOD. APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN: ABILITY TO DESIGN A FOOD PACKAGING AND ITS PRODUCTION PROCESS IN ACCORDANCE WITH THE SPECIFIC REQUIREMENTS. MAKING JUDGMENTS - ENGINEERING PRACTICE: ABILITY TO CORRECTLY APPLY RULES AND REGULATIONS FOR THE CORRECT PRODUCTION AND LABELLING OF FOOD PACKAGING. COMMUNICATION SKILLS – TRANSVERSAL SKILLS: ABILITY TO EXPOSE ORALLY, WITH APPROPRIATE TERMINOLOGY, A TOPIC CONCERNING THE DEFINITION OF PROPERTIES AND TECHNOLOGY OF TRADITIONAL MATERIALS AND INNOVATIVE USE IN THE FOOD INDUSTRY LEARNING SKILLS – TRANSVERSAL SKILLS: ABILITY TO APPLY KNOWLEDGE IN DIFFERENT SITUATIONS THAN THOSE PRESENTED IN THE COURSE AND ABILITY TO REFINE OWN KNOWLEDGE.

THE COURSE HAS THE FOLLOWING OBJECTIVES:
- PROVIDE AN INTEGRATED VIEW BETWEEN THE STRUCTURE OF THE MATERIALS USED IN THE PACKAGING SECTOR, THE INDUSTRIAL PROCESSING TECHNOLOGIES, THE APPLICATIONS AND THE REGULATORY AND SUSTAINABILITY ASPECTS OF PACKAGING;
- PROVIDE THE KNOWLEDGE FOR A CONCRETE APPROACH TO INDUSTRIAL PROBLEMS AND PROMOTE THE ABILITY TO COMBINE THEORETICAL AND PRACTICAL KNOWLEDGE, ALSO BY CARRYING OUT CASE STUDIES AND PROJECT WORK.
APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS:
ABILITY TO IDENTIFY THE CORRELATIONS BETWEEN THE STRUCTURE, THE TRANSFORMATION PROCESSES AND THE FINAL PERFORMANCE OF PACKAGING INTENDED FOR CONTACT WITH FOOD.
APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN:
ABILITY TO DESIGN A FOOD PACKAGING AND ITS PRODUCTION PROCESS IN ACCORDANCE WITH THE SPECIFIC REQUIREMENTS.
MAKING JUDGMENTS - ENGINEERING PRACTICE:
ABILITY TO CORRECTLY APPLY RULES AND REGULATIONS FOR THE CORRECT PRODUCTION AND LABELLING OF FOOD PACKAGING.
COMMUNICATION SKILLS – TRANSVERSAL SKILLS:
ABILITY TO EXPOSE ORALLY, WITH APPROPRIATE TERMINOLOGY, A TOPIC CONCERNING THE DEFINITION OF PROPERTIES AND TECHNOLOGY OF TRADITIONAL MATERIALS AND INNOVATIVE USE IN THE FOOD INDUSTRY
LEARNING SKILLS – TRANSVERSAL SKILLS:
ABILITY TO APPLY KNOWLEDGE IN DIFFERENT SITUATIONS THAN THOSE PRESENTED IN THE COURSE AND ABILITY TO REFINE OWN KNOWLEDGE.

	Prerequisites
	BASIC CHEMICAL AND THERMODYNAMIC KNOWLEDGE ARE REQUIRED FOR THE PROFITABLE ACHIEVEMENT OF THE PREFIXED OBJECTIVES.

	Contents
	THE COURSE PROVIDES 46 HOURS LECTURE, 9 HOURS LABORATORY, 5 HOURS EXERCISING ON THE FOLLOWING TOPICS: INTRODUCTION TO FOOD PACKAGING: DEFINITIONS AND FUNCTIONS OF PACKAGING (3H LES.). CHEMICAL-PHYSICAL, MECHANICAL, ELECTROMAGNETIC AND OPTICAL PROPERTIES OF MATERIALS FOR PACKAGING (3H LES., 2H EXR., 2H LAB.). STRUCTURE AND PROPERTIES OF POLYMERS (3H LES., 1 EXR.). PRODUCTION PROCESSES FOR RIGID PLASTIC PACKAGING (2H LES., 1H LAB.). BLOWING PROCESSES AND EXPANDED PLASTIC PACKAGING (1H LES.). PROCESSES FOR PLASTIC FILM PRODUCTION (2H LES., 2H LAB.). COEXTRUSIONE AND LAMINATION PROCESS (2H LES., 1H LAB.). SURFACE TREATMENTS AND COATING TECNIQUE ( 2H LES.). PRINTING TECHNIQUES (1H LES.). GLASS MATERIALS: PRODUCTION AND PROPERTIES (3H LES.). WOOD BASED PACKAGING MATERIALS. CARD AND CARDBOARD: PRODUCTION AND PROPERTIES (3H LES.). INNOVATIVE WOOD BASED PACKGING (1H LES.). FERROUS METAL MATERIALS. TINY BAND AND CHROMED BAND (1H LES.). NON-FERROUS METAL MATERIALS. ALUMINUM AND ITS ALLOYS (1H LES.). CORROSION OF METALS AND TECHNIQUES OF MANUFACTURE OF METALLIC PACKAGING (2H LES.). WOOD (2H LES.). PACKAGING AND CONSERVATION OF FOODS:PERMEATION AND DIFFUSION OF GASES AND VAPORS IN STEADY STATE AND IN TRANSITORY (3H LES.). POLYMER ABSORPTION ISOTHERMES (2H LES.). MEASUREMENT OF PERMEABILITY, DIFFUSION AND ABSORPTION COEFFICIENTS (1H LES., 1H ESR., 2H LAB.). MIGRATION: MECHANISMS, MODELLING AND EXPERIMENTAL DETERMINATION (2H LES., 1H EXR., 1H LAB.). COMMUNITY LEGISLATION OF MATERIALS IN CONTACT WITH FOOD (2H LES.). LABELING AND CONSUMER INFORMATION (1H LES.). ACTIVE AND INTELLIGENT PACKAGING (1H LES.). RECYCLABILITY OF MATERIALS FOR PACKAGING (2H LES.).

Contents

THE COURSE PROVIDES 46 HOURS LECTURE, 9 HOURS LABORATORY, 5 HOURS EXERCISING ON THE FOLLOWING TOPICS:
INTRODUCTION TO FOOD PACKAGING: DEFINITIONS AND FUNCTIONS OF PACKAGING (3H LES.).
CHEMICAL-PHYSICAL, MECHANICAL, ELECTROMAGNETIC AND OPTICAL PROPERTIES OF MATERIALS FOR PACKAGING (3H LES., 2H EXR., 2H LAB.).
STRUCTURE AND PROPERTIES OF POLYMERS (3H LES., 1 EXR.). PRODUCTION PROCESSES FOR RIGID PLASTIC PACKAGING (2H LES., 1H LAB.). BLOWING PROCESSES AND EXPANDED PLASTIC PACKAGING (1H LES.). PROCESSES FOR PLASTIC FILM PRODUCTION (2H LES., 2H LAB.). COEXTRUSIONE AND LAMINATION PROCESS (2H LES., 1H LAB.). SURFACE TREATMENTS AND COATING TECNIQUE ( 2H LES.). PRINTING TECHNIQUES (1H LES.).
GLASS MATERIALS: PRODUCTION AND PROPERTIES (3H LES.).
WOOD BASED PACKAGING MATERIALS. CARD AND CARDBOARD: PRODUCTION AND PROPERTIES (3H LES.). INNOVATIVE WOOD BASED PACKGING (1H LES.).
FERROUS METAL MATERIALS. TINY BAND AND CHROMED BAND (1H LES.). NON-FERROUS METAL MATERIALS. ALUMINUM AND ITS ALLOYS (1H LES.). CORROSION OF METALS AND TECHNIQUES OF MANUFACTURE OF METALLIC PACKAGING (2H LES.). WOOD (2H LES.).
PACKAGING AND CONSERVATION OF FOODS:PERMEATION AND DIFFUSION OF GASES AND VAPORS IN STEADY STATE AND IN TRANSITORY (3H LES.). POLYMER ABSORPTION ISOTHERMES (2H LES.). MEASUREMENT OF PERMEABILITY, DIFFUSION AND ABSORPTION COEFFICIENTS (1H LES., 1H ESR., 2H LAB.). MIGRATION: MECHANISMS, MODELLING AND EXPERIMENTAL DETERMINATION (2H LES., 1H EXR., 1H LAB.). COMMUNITY LEGISLATION OF MATERIALS IN CONTACT WITH FOOD (2H LES.). LABELING AND CONSUMER INFORMATION (1H LES.). ACTIVE AND INTELLIGENT PACKAGING (1H LES.). RECYCLABILITY OF MATERIALS FOR PACKAGING (2H LES.).

	Teaching Methods
	THE COURSE PROVIDES 46 HOURS LECTURE, 9 HOURS LABORATORY, 5 HOURS EXERCISING. IN PARTICULAR DURING LABORATORY ACTIVITY MECHANICAL , PERMEABILITY, MIGRATION AND OPTICAL MEASUREMENTS ON MATERIALS USED FOR FOOD PACKAGING WILL BE PERFORMED. AT THE END OF THE COURSE STUDENTS WILL DEVELOP A GROUP PROJECT ON ISSUES RELATING TO INNOVATIVE MATERIALS FOR FOOD PACKAGING APPLICATIONS. ATTENDANCE AT THE LECTURES IS STRONGLY RECOMMENDED

Teaching Methods

THE COURSE PROVIDES 46 HOURS LECTURE, 9 HOURS LABORATORY, 5 HOURS EXERCISING. IN PARTICULAR DURING LABORATORY ACTIVITY MECHANICAL , PERMEABILITY, MIGRATION AND OPTICAL MEASUREMENTS ON MATERIALS USED FOR FOOD PACKAGING WILL BE PERFORMED. AT THE END OF THE COURSE STUDENTS WILL DEVELOP A GROUP PROJECT ON ISSUES RELATING TO INNOVATIVE MATERIALS FOR FOOD PACKAGING APPLICATIONS.
ATTENDANCE AT THE LECTURES IS STRONGLY RECOMMENDED

	Verification of learning
	THE LEVEL OF LEARNING AND THE DEGREE OF ASSIMILATION OF ISSUES PRESENTED WILL BE VERIFIED BY AN ORAL EXAM. THE EVALUATION WILL BE BASED ON THE LEVEL OF KNOWLEDGE GAINED , ON THE CORRECTNESS OF EXPRESSION AND TERMINOLOGY USED . THE INTERVIEW TYPICALLY LASTS ABOUT 30MIN. THE FINAL VOTE IS EXPRESSED IN A SCALE FROM 1 TO 30, WITH A PASS GRADE EQUAL TO 18. IN ORDER TO PASS THE EXAMINATION STUDENTS MUST DEMONSTRATE AT LEAST THAT THEY ARE ABLE TO MAKE A CORRECT CHOICE OF THE MOST SUITABLE MATERIAL AND PROCESSING TECHNOLOGY FOR THE PRODUCTION OF A SPECIFIC PACKAGING AND THE ABILITY TO APPLY THE KNOWLEDGE TO SIMPLE REAL EXAMPLES. THE LEVEL OF EXCELLENCE (I.E. THE SCORE 30/30) CAN BE ACHIEVED BY THE STUDENTS WHO DEMONSTRATE TO BE ABLE TO DEAL WITH NON STANDARD PROBLEMS OR NOT SPECIFICALLY PRESENTED IN CLASS WITH PARTICULAR REGARD TO THE CORRECT APPLICATION OF CORRELATIONS BETWEEN STRUCTURE, PROCESS AND PROPERTY OF FOOD PACKAGING.

Verification of learning

THE LEVEL OF LEARNING AND THE DEGREE OF ASSIMILATION OF ISSUES PRESENTED WILL BE VERIFIED BY AN ORAL EXAM. THE EVALUATION WILL BE BASED ON THE LEVEL OF KNOWLEDGE GAINED , ON THE CORRECTNESS OF EXPRESSION AND TERMINOLOGY USED .
THE INTERVIEW TYPICALLY LASTS ABOUT 30MIN.
THE FINAL VOTE IS EXPRESSED IN A SCALE FROM 1 TO 30, WITH A PASS GRADE EQUAL TO 18.
IN ORDER TO PASS THE EXAMINATION STUDENTS MUST DEMONSTRATE AT LEAST THAT THEY ARE ABLE TO MAKE A CORRECT CHOICE OF THE MOST SUITABLE MATERIAL AND PROCESSING TECHNOLOGY FOR THE PRODUCTION OF A SPECIFIC PACKAGING AND THE ABILITY TO APPLY THE KNOWLEDGE TO SIMPLE REAL EXAMPLES.
THE LEVEL OF EXCELLENCE (I.E. THE SCORE 30/30) CAN BE ACHIEVED BY THE STUDENTS WHO DEMONSTRATE TO BE ABLE TO DEAL WITH NON STANDARD PROBLEMS OR NOT SPECIFICALLY PRESENTED IN CLASS WITH PARTICULAR REGARD TO THE CORRECT APPLICATION OF CORRELATIONS BETWEEN STRUCTURE, PROCESS AND PROPERTY OF FOOD PACKAGING.

	Texts
	GORDON L. ROBERTSON. FOOD PACKAGING. PRINCIPLES AND PRACTICE. PUBLISHER: MARCEL DEKKER (1993) THE SLIDES OF THE LESSONS WILL BE UPLOADED ON TEAMS DURING THE COURSE.

	More Information
	THE COURSE IS HELD IN ENGLISH FOR FURTHER INFORMATION CONTACT PROF.SSA ANNALISA APICELLA ANAPICELLA@UNISA.IT

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ANNALISA APICELLA | FOOD PACKAGING

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ANNALISA APICELLA | FOOD PACKAGING