Module Details
Module Code: |
BUSS B8Z02 |
Full Title:
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Food Packaging and Preservation
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Valid From:: |
Semester 1 - 2019/20 ( June 2019 ) |
Language of Instruction: | English |
Module Owner:: |
Joe McKeever
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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.
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Module Learning Outcome |
On successful completion of this module the learner will be able to: |
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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).
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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.
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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.
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Packaging Operations and Technology
Filling, closing, wrapping and bagging, form-fill-seal, contact/contour packaging, secondary and tertiary packaging systems, aseptic packaging systems.
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Novel and innovative packaging
Vacuum/modified atmosphere packaging, controlled atmosphere packaging, microwavable packaging, active packaging, intelligent packaging, nanotechnology, edible packaging.
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Traditional Preservation
Ingredients, traditional technologies - pH, water activity, pasteurisation, sterilisation, refrigeration, freezing.
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Emerging Preservation Technologies
Biotechnology, membrane filtration, high intensity light, ultrasound, pulsed electric field, high hydrostatic pressure.
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Food Packaging Legislation
Current EU and Irish legislation in relation to packaging of food products and packaging waste.
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Module Assessment
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Assessment Breakdown | % |
Course Work | 40.00% |
Final Examination | 60.00% |
Module Special Regulation |
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AssessmentsFull Time On Campus
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.
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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
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Recommended Book Resources |
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D.S. Lee, K.L. Yam, L. Piergiovanni. (2008), Food Packaging Science and Technology, CRC Press, [ISBN: 9780824727796].
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P. Zeuthen, L. Bogh-Sorensen. (2003), Food Preservation Techniques, Woodhead, [ISBN: 185573530X].
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R. Coles, D. Mc Dowell, M.J. Kirwan. (2003), Food Packaging Technology, Blackwell Publishing, [ISBN: 9781405189101].
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D.J. Knight. (2004), Regulations of Food Packaging in Europe and the USA, Rapra Tech. Ltd., [ISBN: 9781859574713].
| Supplementary Book Resources |
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J.H. Han. (2005), Innovations in Food Packaging, Elsevier Academic Press, [ISBN: 0123116325].
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G. Tewari, V.K. Juneja. (2007), Advances in Thermal and Non-Thermal Food Preservation, Blackwell Publishing, [ISBN: 0813829682].
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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 |
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Other Resources |
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Website, www.foodandbeveragepackaging.com.
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Website, www.packagingdigest.com.
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Website, www.europa.eu.
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Website, www.attorneygeneral.ie.
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Link, Library Catalogue,
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Link, Library Catalogue,
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