141710

Food Packaging Engineering and Legislation

The properties of packaging materials and requirements of labelling/legislation and the implications of choice on product shelf life, integration with processing, transport, traceability and information systems, and impact on consumer interaction with the product, sustainability and product cost are explored as part of this course.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.

141710

Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

700-level

Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

15

Subject

Food Technology

Course planning information

Course notes

Submission of all assessment components. Students must achieve a minimum mark of 40% in the final exam to pass the course.

Expected prior learning

Some competency in mathematics such as 100-level courses 160101 or 160102

General progression requirements

You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Identify and describe the variety of packaging materials and products commonly used in the food industry, as well as their technological and commercial function, benefits and weaknesses, and implementation into processing systems.
  • 2 Select appropriate primary, secondary and tertiary packaging materials that comply with the constraints of product processing requirements and the required marketing, traceability and transport systems.
  • 3 Apply mathematical methods to assess volumetric efficiency, cost, and shelf life defining transport processes as influenced by packaging decision.
  • 4 Select and apply appropriate food law, particularly in relation to labelling requirements and material property restrictions in order to develop legislative constraints on potential packaging solutions.
  • 5 Identify and discuss emerging technologies in the food packaging spectrum including: active packaging, packaging for novel processes, supply chain/consumer information systems, and implications of packaging on marketing function and consumer acceptability.

Learning outcomes can change before the start of the semester you are studying the course in.

Assessments

Assessment Learning outcomes assessed Weighting
Written Assignment 1 15%
Written Assignment 2 3 20%
Written Assignment 2 3 15%
Written Assignment 1 2 3 4 5 20%
Exam (centrally scheduled) 4 5 30%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
Participation
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Portfolio
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Simulation
Technology-based or experience-based simulations.
Test
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.

Recommended

FOOD PACKAGING: PRINCIPLES AND PRACTICE

Author
GORDON L. ROBERTSON
ISBN
9781439862414
Edition
THIRD
Publisher
CRC Press

Campus Books stock textbooks and legislation. For more information visit Campus Books.