FD6011 - FOOD PACKAGING (Syllabus) 2013-regulation Anna University

FD6011 - FOOD PACKAGING (Syllabus) 2013-regulation Anna University

FD6011

FOOD PACKAGING

 LPTC
3003

AIM:
The course aims to develop the knowledge of students in the area of packaging of foods and the related technology used. This course will enable students to appreciate the application of scientific principles in the packaging of foods.

OBJECTIVES: To gain knowledge on
• The different types of materials and media used for packaging foods.
• Hazards and toxicity associated with packaging materials and laws, regulations and the monitoring agencies involved food safety, labeling of foods
• Methods of packaging, shelf life and food factors affecting packaging

UNIT I

BASICS OF PACKAGING

6
Packaging –Concepts, definition, Significance, classification. Packaging – Development, Retail/Unit; Packaging of foods –fresh and processed

UNIT II

PACKAGING MEDIA & MATERIALS

12
Primary packaging media – Properties and application, Paper boards, metals, plastics, wood and plywood, glass, flexible materials Labels, caps and closures and adhesives, inks and lacquers, cushioning materials, reinforcements; Testing & evaluation of packaging media – retail packs & transport packages


UNIT III

PACKAGING SYSTEMS AND METHODS

12
Vacuum packaging, gas flush packaging, CAP & MAP, aseptic & retort packaging, box in box. Food products-General classification and packaging types, varieties and trends Storage handling and distribution of packages-including pallets & containers

UNIT IV

PACKAGING DESIGN

7
Food marketing and role of packaging; Packaging aesthetic and graphic design; Packaging – Laws and regulations

UNIT V

ENVIRONMENTAL ISSUES IN PACKAGING

8
Coding and marking including bar coding and Environmental, ecological & Economic issues, recycling and waste disposal.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Robertson, G.L. “Food Packaging : Principles and Practice”. 2nd Edition. Taylor & Francis, 2006.
2. Han, Jung H. “Innovations in Food Packaging”. Elsevier, 2005.
3. Ahvenainen, Raija. “Novel Food Packaging Techniques”. Wood Head Publishing, 2003.
4. Mathlouthi, M. “Food packaging and Preservation”. Aspen Publications, 1999.
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