Packaging Technology and Legislation
| Structure Type: | Course |
|---|
| Code: | KC03PTLS05 |
|---|
| Type: | Compulsory |
|---|
| Level: | Bachelor |
|---|
| Credits: | 5.0 points |
|---|
| Responsible Teacher: | Pasto, Matti-Pekka |
|---|
| Language of Instruction: | Finnish |
|---|
Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2014 |
2 autumn |
5.0 |
2015-08-01 |
2015-12-31 |
| BIOEL-2015 |
1 spring |
5.0 |
2016-01-01 |
2016-07-31 |
| BIOEL-2016 |
1 spring |
5.0 |
2017-01-01 |
2017-07-31 |
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.
-learn the more important legislation pertaining to the food industry, they can find and know how to use collections of laws, decrees and instructions.
Student's Workload
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Prerequisites / Recommended Optional Courses
Food safety and microbiology
Contents
- Significance of Packing
- packaging materials and methods
- selection of packaging materials and methods
- feeding and dosing equipment
- conveyors
- labelling
- packaging and the environment
- legislation and regulation in food industry
Recommended or Required Reading
Järvi-Kääriäinen T. and Ollila M. 2007. Toimiva pakkaus. Helsinki: Pakkausteknologia - PTR ry
Lecturer's material. Supplementary material; Food Packaging: Robertson, G. (1993).
- Hannu Korkeala (toim.): Elintarvikehygienia ympäristöhygienia, elintarvike- ja ympäristötoksikologia
- Finlex, Evira.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, assignments and tasks
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. Student will be able to obtain information on food legislation.
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. Student will be able to obtain information on food legislation extensive.
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. Student will be able to obtain information on food legislation extensive.
Assessment Methods
Final exam and assigments
Work Placement
None
Back