|Course code FSHN3420||Units 10||Level 3000||Faculty of Science and Information TechnologySchool of Environmental and Life Sciences|
Provides knowledge and skills in the handling and packaging of foods, and to develop values about the safety and environmental impact of packaging.
In order to participate in this course, students must complete a compulsory Health and Safety requirement. Students will receive full information on this compulsory course component in the course outline provided by the school.
Available in 2014
|Objectives||On successful completion of this course, students will be able to:|
1. Describe the role and function of packaging materials used for a range of consumer food needs and wants.
2. Design solutions to packaging problems.
3. Relate the properties of food packages to conversion technologies, processing and packaging technologies and user requirements including safety, convenience and environmental issues.
4. Measure and evaluate the chemical, physical and mechanical properties of packages and packaging.
5. Analyse the principles and practices of laminates, active packaging materials and edible films.
6. Describe the technology involved in the production, shaping and printing of various packaging materials and packages.
7. Package foods in rigid and flexible containers.
|Content||The course will cover:|
1. The role, function and selection of packaging materials.
2. Structure of the packaging industry, extrusion, printing and conversion technologies.
3. The physical and chemical properties of the packaging materials used for foods in relation to polymer processing, food properties and processing.
4. Principles and practices for the testing of packaging materials and package designs.
5. Mass transfer in food packaging.
6. The principles of design and technology used to produce laminated packaging materials, active and smart packaging, and edible films.
7. Food packaging lines.
8. The science and technology of a range of specific packaging methods.
9. Preservation, packaging and shelf life testing for a selection of foods.
10. Costs, waste minimisation and sustainable packaging technologies.
11. Advances in packaging science and technology.
12. Regulatory aspects of packaging and labelling.
|Assumed Knowledge||FSHN2040, FSHN2050 and FSHN2100 or equivalent courses.|
|Modes of Delivery||Internal Mode|
|Contact Hours||Lecture: for 2 hour(s) per Week for Full Term|
Laboratory: for 3 hour(s) per Week for Full Term
|Timetables||2014 Course Timetables for FSHN3420|