|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. JK Heising|
|Lecturer(s)||dr. A Herwig|
|dr. ir. M Dekker|
|MJ van Harmelen|
|prof. V Fogliano|
|dr. ir. JK Heising|
|drs. ing. AG Meijer|
|Examiner(s)||dr. ir. M Dekker|
Language of instruction:
Assumed knowledge on:
Introduction courses in Food Processing, Food Chemistry, Food Microbiology and Food Physics.
The course gives an overview of the various aspects and functions of food packaging and design regarding the consumer, the product itself and the production chain. The subject is integrating the knowledge of different disciplines: food processing, chemistry, physics and microbiology as well as logistics, environmental sciences, legal and marketing. Packaging materials and processes are discussed in relation with the quality of the food product. In a design case the functionalities of specific food packaging will be investigated by using literature information, a new design with an improved functionality will be made. The practical part will focus on the design of packaging and the relation with product quality and safety. This will be done in practice and with help of computer simulations and models.
After successful completion of this course students are expected to be able to:
- understand the relevant aspects for the design of a package for food products;
- use the knowledge of the materials and processes used for food packaging and the interaction between the food products, the package and the environment;
- integrate disciplinary knowledge on food with the aim to design packages for food products;
- use literature information to explain the functionality of a package.
- participate in the course lectures, study relevant literature, perform calculation exercises;
- participate in the practical course, perform a design case.
This includes the module 'information literacy'. Reporting, presenting.
Final grading is based on a written exam (70%) with open and closed questions, whereas the marks for the design case (you will get a separate mark for the information literacy report (20%) and the product case report + presentation (80%)) will contribute for the other 30%. A minimum pass mark of 5.5 is required for both the exam and case marks.
The period of validity of partial marks for the case and "pass" for the practical report is set at a maximum of 3 years.
Reader and additional information will be available in Brightspace.
|Compulsory for:||BFT||Food Technology||BSc||4WD|