Module Details

Module Code: BUSS B8Z02
Full Title: Food Packaging and Preservation
Valid From:: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 5
Module Owner:: Joe McKeever
Departments: Unknown
Module Description: This module introduces and develops knowledge and understanding of food packaging and food preservation. Traditional and innovative food packaging and food preservation types and systems will be studied. Food packaging legislation will be applied.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Critically assess the appropriateness of existing and innovative food packaging materials and systems
MLO2 Distinguish and select food preservation methods from traditional and emerging technologies.
MLO3 Appraise the effects of packaging and preservation on food quality and shelf-life.
MLO4 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
 
Module Indicative Content
Introduction to food packaging and food preservation
The module will be introduced with an overall view of food packaging and food preservation and rationale for the module.
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.
Traditional Preservation
Ingredients, traditional technologies - pH, water activity, pasteurisation, sterilisation, refrigeration, freezing.
Emerging Preservation Technologies
Biotechnology, membrane filtration, high intensity light, ultrasound, pulsed electric field, high hydrostatic pressure.
Food Packaging Legislation
Current EU and Irish legislation in relation to packaging of food products and packaging waste.
Module Assessment
Assessment Breakdown%
Course Work40.00%
Final Examination60.00%
Module Special Regulation
 

Assessments

Full Time On Campus

Course Work
Assessment Type Written Report % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing S1 Week 6 Learning Outcome 1
Duration in minutes 0
Assessment Description
Industrial visit
Assessment Type Project % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing S1 Week 10 Learning Outcome 4
Duration in minutes 0
Assessment Description
Food Packaging Legislation
No Project
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 60
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,4
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

Workload: Full Time On Campus
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact No Description Every Week 4.00 4
Directed Reading Non Contact No Description Every Week 1.00 1
Independent Study Non Contact No Description Every Week 1.00 1
Total Weekly Learner Workload 6.00
Total Weekly Contact Hours 4.00
This module has no Part Time On Campus workload.
 
Module Resources
Recommended Book Resources
  • D.S. Lee, K.L. Yam, L. Piergiovanni. (2008), Food Packaging Science and Technology, CRC Press, [ISBN: 9780824727796].
  • P. Zeuthen, L. Bogh-Sorensen. (2003), Food Preservation Techniques, Woodhead, [ISBN: 185573530X].
  • 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].
  • G. Tewari, V.K. Juneja. (2007), Advances in Thermal and Non-Thermal Food Preservation, Blackwell Publishing, [ISBN: 0813829682].
  • 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