Module Code: AGRI S7004
Full Title Packaging of Food Products
Valid From: Semester 1 - 2018/19 ( September 2018 )
Language of Instruction:English
Duration: 1 Semester
Credits: 5
Module Author Edel Healy
Departments: Unknown
Module Description: This module introduces and develops knowledge and understanding of food packaging. Traditional and innovative food packaging types and systems will be studied. Food packaging legislation will be applied.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Discuss the appropriateness of existing and innovative food packaging materials and systems
LO2 Assess the effects of packaging on food quality and shelf-life.
LO3 Apply the requirements of current food packaging legislation in the specification of appropriate food packaging.
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Indicative Content
Introduction to food packaging and food preservation
The module will be introduced with an overall view of food packaging and food preservation.
Traditional Primary Packaging
Types of packaging - polymers, glass, metal, cellulosic packaging, and their production, properties, specifications, types of food products, effects on quality and shelf-life, migration and food product interactions.
Packaging Operations and Technology
Filling, closing, wrapping and bagging, form-fill-seal, contact/contour packaging, secondary and tertiary packaging systems, aseptic packaging systems.
Novel and innovative packaging
Vacuum/modified atmosphere packaging, controlled atmosphere packaging, microwavable packaging, active packaging, intelligent packaging, nanotechnology, edible packaging.
Food Packaging Legislation
Current EU and Irish legislation in relation to packaging of food products and packaging waste.HACCP
Module Content & Assessment
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%
Special Regulation
 

Assessments

Full Time

Course Work
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing Week 10 Learning Outcome 3
Duration in minutes 0
Assessment Description
Food Packaging Legislation. The group assessment involves well defined instructions and guidelines. Groups will be small (ideally 4) and teacher selected. On submission of assessment the students will be asked to sign a submission sheet stating that everyone in the group participated equally or otherwise. The group project will be graded by the lecturer. The final individual student result will be a combination of this result plus a percentage mark will be allocated to the group for peer marking.
No Project
No Practical
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3
Duration in minutes 0
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload & Resources

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Directed Reading Non Contact No Description Every Week 3.00 3
Independent Study Non Contact No Description Every Week 3.00 3
Lecture Contact No Description Every Second Week 2.00 4
Online Contact Contact No Description Every Second Week 2.00 4
Total Weekly Learner Workload 10.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 
Resources
Recommended Book Resources
  • D.S. Lee, K.L. Yam, L. Piergiovanni. (2008), Food Packaging Science and Technology, CRC Press, [ISBN: 9780824727796].
  • R. Coles, D. Mc Dowell, M.J. Kirwan. (2003), Food Packaging Technology, Blackwell Publishing, [ISBN: 9781405189101].
  • D.J. Knight. (2004), Regulations of Food Packaging in Europe and the USA, Rapra Tech. Ltd., [ISBN: 9781859574713].
Supplementary Book Resources
  • J.H. Han. (2005), Innovations in Food Packaging, Elsevier Academic Press, [ISBN: 0123116325].
  • N.N. Potter, J.H. Hotchkiss. (1999), Food Science, 5. Kluwer Academic/Plenum Publishers, [ISBN: 9780834212657].
This module does not have any article/paper resources
Other Resources
 
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