Course Syllabus
Introduction
1.1 Definitions and functions of packaging
1.2 Levels of packaging
1.3 Food-package-environment interactions
Paper and paperboard packaging materials
2.1 Manufacturing of paper
2.2 Types of papers and their properties
2.3 Advantages and disadvantages of paper and paperboard
Metal packaging materials
3.1 Manufacturing of steel
3.2 Manufacturing of aluminium
3.3 Advantages and disadvantages of metal cans
3.4 Fabrications of can
3.5 Corrosion of metal can
3.5.1 Factors affecting corrosion: Food, processing, environment
Glass packaging materials
4.1 Composition and properties of glass
4.2 Manufacturing of glass containers
4.3 Closures for glass containers
4.4 Advantages and disadvantages of glass containers
Plastic materials for food packaging
5.1 Manufacturing of plastic
5.2 Plastic properties - thermoplastics and thermoset
5.3 Types of plastics
5.4 Advantages and disadvantages of plastic food packaging materials
5.5 Laminates
5.5.1 Importance of lamination
5.5.2 Type of lamination techniques
5.5.3 Uses of laminates in food packaging
Aseptic packaging
6.1 Package sterilisation techniques
6.2 Aseptic packaging systems
Packaging requirements for selected food products
7.1 Meat and meat products
7.2 Snacks and breakfast cereals
7.3 Beverages
7.4 Milk and milk products
New trends/innovations in food packaging
8.1 Active and intelligent packaging
8.2 Biodegradable packaging
8.3 Nanopackaging technology
8.4 Antimicroial, antioxidants, etc
List of Experiment:
1. Flexible plastic packaging film: identification and evaluation.
2. Shelf-life of crackers: effect of packaging materials on moisture uptake and texture.
3. Water vapour permeability of different packaging materials.
4. Paper-based packaging materials: tear strength and grease resistance.
5. Non-destructive test of glass: determination of density.
6. Metal packaging materials: penetration test.
7. Seal leakage test of an aseptic package.
8. Burst strength test of flexible food packages.
1.1 Definitions and functions of packaging
1.2 Levels of packaging
1.3 Food-package-environment interactions
Paper and paperboard packaging materials
2.1 Manufacturing of paper
2.2 Types of papers and their properties
2.3 Advantages and disadvantages of paper and paperboard
Metal packaging materials
3.1 Manufacturing of steel
3.2 Manufacturing of aluminium
3.3 Advantages and disadvantages of metal cans
3.4 Fabrications of can
3.5 Corrosion of metal can
3.5.1 Factors affecting corrosion: Food, processing, environment
Glass packaging materials
4.1 Composition and properties of glass
4.2 Manufacturing of glass containers
4.3 Closures for glass containers
4.4 Advantages and disadvantages of glass containers
Plastic materials for food packaging
5.1 Manufacturing of plastic
5.2 Plastic properties - thermoplastics and thermoset
5.3 Types of plastics
5.4 Advantages and disadvantages of plastic food packaging materials
5.5 Laminates
5.5.1 Importance of lamination
5.5.2 Type of lamination techniques
5.5.3 Uses of laminates in food packaging
Aseptic packaging
6.1 Package sterilisation techniques
6.2 Aseptic packaging systems
Packaging requirements for selected food products
7.1 Meat and meat products
7.2 Snacks and breakfast cereals
7.3 Beverages
7.4 Milk and milk products
New trends/innovations in food packaging
8.1 Active and intelligent packaging
8.2 Biodegradable packaging
8.3 Nanopackaging technology
8.4 Antimicroial, antioxidants, etc
List of Experiment:
1. Flexible plastic packaging film: identification and evaluation.
2. Shelf-life of crackers: effect of packaging materials on moisture uptake and texture.
3. Water vapour permeability of different packaging materials.
4. Paper-based packaging materials: tear strength and grease resistance.
5. Non-destructive test of glass: determination of density.
6. Metal packaging materials: penetration test.
7. Seal leakage test of an aseptic package.
8. Burst strength test of flexible food packages.
Frequently Asked Questions
Q1 : Who should register for the course?
A1 : Students AS246 and AS746.
A1 : Students AS246 and AS746.