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Lecturer(s)
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Lapčík Lubomír, prof. Ing. CSc.
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Course content
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Topic Areas: - Materials and technologies used in the production of packaging materials. Glass, paper, cardboard, corrugated cardboard, metal packaging, tin, aluminum, composite materials, plastics, laminates, metal-coated plastics, co-extruded films. - Packaging systems and methodsvacuum packaging, modified atmosphere packaging, aseptic packaging, microwave packaging, active packaging, smart packaging, autoclaves, edible packaging, shrink and stretch films. - Morphology, thermal, mechanical, barrier, and optical properties of polyolefin-based polymer packaging. - Multifunctional and biodegradable packaging based on PHB and PHA. - Recycling and disposal of packaging. - Legislative framework governing packaging and food contact materials in the Czech Republic and the EU.
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Learning activities and teaching methods
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Lecture, Projection (static, dynamic), Laboratory Work
- Homework for Teaching
- 60 hours per semester
- Attendace
- 28 hours per semester
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Learning outcomes
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To acquire the knowledge and skills related to the main topics covered in the lectures.
The ability to assess the suitability of selected materials for specific types of packaging materials in the food industry and in technical applications.
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Prerequisites
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Finished basic courses of physics and chemistry
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Assessment methods and criteria
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Oral exam, Written exam, Student performance
Successful completion of the oral exam.
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Recommended literature
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BUREAU, G., MULTON, J. L. (1996). Food packaging technology. New York.
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CERQUEIRA, M.A.P.R. et al. (ed.). (2017). Edible food packaging: materials and processing technologies.
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ROBERTSON, G. L. (2009). Food packaging and shelf life: a practical guide.
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ROBERTSON, G. L. (2006). Food packaging: principles and practice. 2nd ed. Boca Raton.
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