Program Overview

Program Overview

The University of Copenhagen offers a course in Food Packaging, which is part of the MSc Programme in Food Science and Technology, MSc Programme in Food Innovation and Health, and MSc Programme in Integrated Food Studies.

Course Description

The course covers the process of packaging of foods, where many food scientific disciplines meet in practice. The food package is also the “surface” of the food product that meets the consumer first. The packaging of food will have consequences for the quality and shelf life of food products. It has an impact on the environment and climate through the use of oil-based materials and release of plastic in nature. When designing food packaging for food, one has to consider and balance many aspects such as consumer appeal, food safety, environmental, food quality, and technological aspects.

Detailed Content

The course includes:

• Technology and methods for food packaging
• Food packaging materials
• Light transmission and gas and water vapor permeability of packaging films
• Surface properties of packaging materials
• Interaction between food and packaging
• Shelf life, chemical, and microbiological development of quality of packaged food
• Packaging gases and modified atmosphere packaging
• Packaging of foods with specific demands such as dry foods, dairy products, meat, and beer
• Environmental impact of food packaging and sustainable packaging technology and packaging materials
• Intelligent packaging and novel technology
• Consumer scientific aspects of packaging

Learning Outcome

Knowledge

• Understanding of packaging materials and their properties in terms of permeability, transmission, and sealing properties
• Identification of environmental impact of packaging solutions
• Understanding of shelf life and microbiological and food chemical aspects of food packaging and food product
• Overview of consumer scientific aspects of packaging
• Understanding of food chemical aspects of food packaging
• Knowledge of packaging equipment and technology

Skills

• Presenting and explaining complex relations in food packaging
• Applying theoretical concepts and making calculations related to packaging

Competences

• Analyzing and discussing packaging demands of food products
• Independent work in groups and writing reports

Literature

The main book used in the course is "Food Packaging, principles and practice" by Gordon L. Robertson, CRC press, latest edition.

Recommended Academic Qualifications

Qualifications within the field of basic food chemistry and food microbiology on a bachelor level are recommended.

Teaching and Learning Methods

The course includes:

• Lectures
• Excursion
• Work in groups with individual subjects and theoretical exercises
• Project work with poster as outcome
• Preparation with emphasis on reading curriculum
• Laboratory experiments

Workload

• Lectures: 40 hours
• Class Instruction: 7 hours
• Preparation: 113 hours
• Theory exercises: 20 hours
• Project work: 25 hours
• Exam: 1 hour
• Total: 206 hours

Exam

• Credit: 7.5 ECTS
• Type of assessment: Oral exam on basis of previous submission, 20 minutes no preparation
• Type of assessment details: The exam is conducted in both the poster, two documents (submission in groups), and the curriculum. If the poster and documents are not submitted during the course, the student(s) cannot take the oral exam.
• Exam registration requirements: None
• Aid: Without aids
• Marking scale: 7-point grading scale
• Censorship form: No external censorship, several internal examiners
• Re-exam: Same as ordinary exam. If the student has submitted the poster and two short documents but has not participated in the oral exam, the re-examination can be based on the original submission. If the student fails the regular exam, a re-examination can be based on either the original submission or a new poster and new short documents by the student.

Course Information

• Language: English
• Course code: NFOK19001U
• Credit: 7.5 ECTS
• Level: Full Degree Master
• Duration: 5-30 August 2024
• Placement: Summer
• Schedule: 3-week summer course from 12-30 August 2024 at Frederiksberg campus, in addition to one week of preparation prior to the course
• Course capacity: 40, the number of seats may be reduced in the late registration period
• Study board: Study Board of Food, Human Nutrition and Sports
• Contracting department: Department of Food Science
• Contracting faculty: Faculty of Science
• Course Coordinators: Jens Risbo, Lilia Ahrné
• Lecturers: Teachers from Department of Food Science and lecturers from industry

Additional Information

The course is also available as continuing and professional education. The criteria for exam assessment are based on the learning outcome. For the oral exam, the student is assessed based on the presentation by the student and ability to engage in a scientific discussion involving the curriculum of the course.