Program of the course

The course aims to introduce:

1. The basic principles of modern food packaging technologies and industrial processes and products
2. Materials selection and shelf life problems
3. Industrial processes and products

The course will be divided into the following modules, organized into lectures, seminars and group works. 

1. An introduction on the basic concepts of materials science and technology related to food packaging:

1.1. General aspects and technical terms

1.2. Physical properties of materials (mechanical and surface properties, durability, gas permeation, mass transport, migration)

1.3. Chemical properties

1.4. Materials selection processes will be also introduced

2. Materials and packaging

2.1. Classes of materials and their application in packaging:applications in industrial food products, processes of fabrication and role in food industry

2.2. Metals

2.3. Polymers and composites

2.4. Ceramics and glasses

2.5. Cellulosic materials

3. Shelf life problems and methods of assessment

3.1. Introduction shelf life problems and shelf life packaging related problems

3.2. Reference legislation

3.3. Methods, assays and devices for the study and detection

4. Case studies

A part of the course will be based on seminar involving industrial expert seminars

Examination will be based on an industrial case study proposed during class.

Students will be asked to prepare a brief report and a presentation of the proposed solutions and discuss them with the instructor

In English

In Italian