Packaging technology
| Structure Type: | Course |
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| Code: | KC03BE40013 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 3.0 points |
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| Responsible Teacher: | Pasto, Matti-Pekka |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2013 |
2 autumn |
3.0 |
2014-09-01 |
2014-12-31 |
Learning Outcomes
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.
Student's Workload
Total work load of the course: 80 h
- of which scheduled studies: 40 h
- of which autonomous studies: 40 h
Prerequisites / Recommended Optional Courses
No previous studies are required.
Contents
- Significance of Packing
- packaging materials and methods
- selection of packaging materials and methods
- feeding and dosing equipment
- conveyors
- labelling
- packaging and the environment.
Recommended or Required Reading
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).
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures and assignments
Assessment Criteria
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.
Assessment Methods
Final exam 2/3 and assigments 1/3
Work Placement
None
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