PDQ-21306 Food Packaging


Studiepunten 6.00

One day excursion4
Practical extensively supervised4
Practical intensively supervised24
Problem-based learning10
Course coordinator(s)dr. ir. M Dekker
Lecturer(s)dr. ir. M Dekker
dr. ir. JPH Linssen
dr. mr. HJ Bremmers
Examiner(s)prof. dr. ir. MAJS van Boekel
dr. ir. M Dekker

Language of instruction:


Assumed knowledge on:

Introduction Food Processing/Chemistry/Microbiology/Physics


The course gives an overview of the various aspects and functions of food packaging 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. New packaging technologies and concepts will be introduced. 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.

Learning outcomes:

- understand the relevant aspects for the design of a package for food products;
- to use the knowledge of the materials and processes used for food packaging and the interaction between the food products, the package and the environment;
- to integrate disciplinary knowledge on food with the aim to design packages for food products.


- participate in the course lectures, study relevant literature, perform exercises;
- participate in the practical course, perform a design case, report, present.


- exam (75% of total grade, minimum score of 5.5 is required);
- design case (25%).



Verplicht voor: BFTFood TechnologyBSc4WD