Packaging Technology (3cr)

Objective

Upon completion of the course students will -be familiar with various packaging materials and techniques, as well as, be able to compare these -be able to apply methods for designing packaging.

Content

Significance of packing Packaging materials and methods Selection of packaging materials and methods Feeding and dosing equipment Conveyors Labeling Packaging and the environment

Materials

Lehtinen, L., Koivula, H., Aaltonen, V., & Mäkinen, M. (2021). Toimiva pakkaus. Kestävä pakkaus. Suomen Pakkausyhdistys ry. Järvi-Kääriäinen T., & Ollila M. 2007. Toimiva pakkaus. Helsinki: Pakkausteknologia - PTR ry.

Assessment criteria, excellent (5)

The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Assessment criteria, good (3)

The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.

Assessment criteria, satisfactory (1)

The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.