Courses

Food and Wine Packaging

General

Course Contents

The course covers the following sections:

  • Purpose and objectives of the course. General course description. Contribution of packaging to food preservation.
  • Definitions, functions and general distinction of food and wine packaging.
  • Glass packaging.
  • Metal packaging and corrosion of metal packaging.
  • Plastic packaging. Types of plastic packaging. Manufacture of plastic packaging. Properties of plastic materials.
  • Processing and molding of thermoplastic polymers. Permeability of polymers to gases and vapors.
  • Paper packaging. Paper packaging types and applications. Multilayer packaging. Cans with paper.
  • Aseptic processing and packaging.
  • Modified atmosphere, controlled atmosphere packaging. Active packaging. Smart packaging.
  • Biodegradable packaging materials.
  • Legislative framework for food and beverage packaging materials and means. Environmental issues. Recycling, methods of disposal. Energy saving.
  • Packaging interactions with food and beverages. Shelf life of packaged food/beverages.
  • Innovations in food and beverage packaging. Future trends.

Educational Goals

Learning Objectives of the Course are:

  • The understanding and learning of scientific and technical concepts related to the packaging of food and beverages, and specifically the function of the packaging, the materials, their production and their applications.

After successful completion, the student will be able to:

  • Distinguish the basic functions of packaging and relate it to the processing, preservation, distribution and marketing of food and beverages.
  • Distinguish available packaging materials, forms and systems and relate the ways in which the properties of packaging materials affect the safety, quality and shelf life of food and beverages.
  • Be able to select/use the legislation regarding materials and objects intended to come into contact with food and beverages, as well as describe the impact of packaging on the environment and its recyclability.
  • Be able to select/describe suitable materials and forms of packaging for food and beverages of interest and be able to solve quality and shelf-life problems of food and beverages related to packaging.

The aim of the course is for the graduate to have acquired the following skills:

  • To be able to deal with the study, research and application of technology on modern types of food and wine packaging.
  • To be able to use his basic scientific knowledge and propose the appropriate packaging that will ensure the quality of food and wine.
  • To be able to properly apply the theoretical knowledge acquired during the studies.

How they are achieved:

  • The theoretical course includes lectures, discussion groups in the classroom with the physical presence of the students. Participation in the lectures and discussions is not compulsory.

General Skills

  • Search, analysis and synthesis of data and information, using the necessary technologies.
  • Respect for the naturalenvironment.
  • Decision making.
  • Promotion of free, creative and inductive thinking.

Teaching Methods

  • In the classroom, face to face.

Use of ICT means

Basic software (windows, word, power point, the web, etc.).
Support of learning process through the electronic platform / e-class.

  • The delivery method of the course will be face-to-face in the classroom in the form of lectures.
  • In addition, the use of electronic media and audio-visual material and multimedia applications will be made for the presentation of the lectures (in PowerPoint format, explanation with videos, etc.).
  • Teaching will be supported through the e-class electronic platform.
  • In addition, communication with the students will be done via e-mail, through the e-class platform, and information about auxiliary educational material will be given through the e-class.

Teaching Organization

ActivitySemester workload
Lectures39
Independent Study61
Total100

Students Evaluation

Final written exam which includes:

  • multiple choice questions,
  • short development questions,
  • problem solving.

Recommended Bibliography

  1. Βιβλίο [77106804]: Συσκευασία Τροφίμων, 2η Έκδοση, Παπαδάκης Σπυρίδων Ε.
  2. Βιβλίο [68403482]: Συσκευασία τροφίμων, Μπλούκας Ιωάννης Γ.
  3. Αρβανιτογιάννης Ι. Σ., Μποσνέα Λ.Α. (2001). Στοιχεία τεχνολογίας, μεταποίησης και συσκευασίας τροφίμων. University Studio Press. ISBN 960-12-0981-6.
  4. Αρβανιτογιάννης Ι., Στρατάκος Α. (2011). Τεχνολογίες επεξεργασίας και συσκευασίας τροφίμων. University Studio Press. ISBN 9789601220161.
  5. Ahvenainen, R. (Ed.). (2003). Novel food packaging techniques. Elsevier.
  6. Athanassiou, A. (Ed.). (2020). Sustainable food packaging technology. John Wiley & Sons.
  7. Bathe, Ρ. (1997). ‘Developments in the packaging of alcoholic drinks”, Pira Ιnternational, Leatherhead, Surrey, UK.
  8. Brody, A.L. and Marsh, K.S. (eds.), (1997). “The Wiley Encyclopedia of Packaging Technology”, 2nd edition, John Wiley & Sons Inc., New York.
  9. Cerqueira, M. A. P. R., Pereira, R. N. C., da Silva Ramos, O. L., Teixeira, J. A. C., & Vicente, A. A. (Eds.). (2017). Edible food packaging: Materials and processing technologies.
  10. Gordon L. Robertson. (2012). Food Packaging: Principles and Practice. CRC Press (3rd ed.). ISBN 9781439862414.
  11. Han, J. H. (Ed.). (2005). Innovations in food packaging. Elsevier.
  12. Kadoya, T. (Ed.). (2012). Food packaging. Academic Press.
  13. Robertson, G. L. (2016). Food packaging: principles and practice. CRC press.
  14. Singh, P., Wani, A. A., & Langowski, H. C. (Eds.). (2017). Food packaging materials: Testing & quality assurance. CRC Press.
  15. Work, H.H. (2018). The Shape of Wine: Its Packaging Evolution. Routledge.

Related Research Journals

  1. Food Packaging and Shelf Life.
  2. Foods.
  3. International journal of retail & distribution.
  4. Journal of Food science.
  5. British food journal.