TECHNOLOGY OF AGRI-FOOD PRODUCT CONDITION AND DISTRIBUTION
Learning outcomes of the course unit
· Acquire basic knowledge about package multiple functions
· Attain the ability to make a choice of a whole packaging system and/or address it as consciously and effectively as possible
· Achieve the theoretical and technical knowledge useful for the correct and functional dimensioning of a primary package and of the whole packaging system for foodstuff
· Gain the theoretical and technical knowledge useful for a quantitative description of the phenomena relating to the efficacy and the efficiency of the whole packaging system
Course contents summary
Types of packages used for packing food products (1.0 CFU)
Metallic, glass, paper, paperboard, plastics. Physical and chemical properties of the packages in relation with the functions they must perform.
Equipment for packaging of foodstuff (1.0 CFU)
Main characteristics of the equipment for filling and packing of foodstuff
· Principles for the management and development of a whole packaging system (1.0 CFU)
Applications of packaging and management and development methodologies of whole packaging systems in relation with firm internal and external inputs, including legislation
Recommended readings
1. Notes of lessons
2. The Wiley Enciclopedia of Packaging Technology. J. Wiley & Sons Publ., New York
3. G. Bureau, J.L. Multon -1996 - Food Packaging technology. - VCH Pbls. New York
4. G. Barbieri e S. Rosso, 1990 - Il controllo dei contenitori di banda stagnata per conserve alimentari - SSICA, Parma
5. A. Montanari e G. Milanese, 2000 - Materiali metallici e contenitori per conserve alimentari. 2001 - SSICA, Parma
6. E. Caffagnini - 1995 - Contenitori di vetro - Hoepli, Milano
7. O.P. Piringer, A.L: Baner - Plastic Packaging Materials for food - J. Wiley & Sons Publ., New York
8. Fondamenti di Packaging Technology – Istituto Italiano Imballaggio - 2003
