Course Title: Food Packaging and Labelling

Part A: Course Overview

Course Title: Food Packaging and Labelling

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2547

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 1 2017

Course Coordinator: Associate Professor Benu Adhikari

Course Coordinator Phone: +61 3 9925 9940

Course Coordinator Email: benu.adhikari@rmit.edu.au

Course Coordinator Location: Building 201, Level 6, Room 5. Bundoora Campus

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

There are no enforced requisites for this course.

Assumed knowledge is equivalent to a completed bachelor degree in Food Technology, Nutrition, Chemistry or other closely related fields.


Course Description

This course provides the most recent developments in food packaging including non-biodegradable, semi-biodegradable and biodegradable packaging materials, intelligent and active packaging, controlled and modified atmospheric packaging, and sensors used in packaging, logistics and tracking.

Analytical aspects such as shelf-life prediction, and calculation of vapour and gas permeability, tensile strength, elongation and elastic modulus of some representative packaging will be emphasised.

Regulations concerning packaging and labelling will be covered.


Objectives/Learning Outcomes/Capability Development

Upon successful completion of the course, you should be able to:

  1. Demonstrate advanced knowledge and skills relevant to contemporary food packaging systems including packaging-food-environment interaction and packaging and labeling regulations.

 

  1. Evaluate new and emerging technologies and related underpinning science in food packaging

  2. Demonstrate advanced knowledge and skills in selecting packaging materials and technologies based on the characteristics of food product and characteristics of packaging materials, and storage and distribution requirements

  3. Demonstrate knowledge of sensors and tracking devices used in food packaging systems

  4. Identify and solve the food packaging problems

  5. Predict shelf-life, calculate water vapour and gas permeability, calculate tensile strength, elongation at break and Young’s modulus


This course contributes to the following Program learning Outcomes(PLO) at AQF Level 9

1. Understand food science and technology
1.1 You will demonstrate an advanced understanding of food science and technology by articulating relevant scientific methods and explaining why and how current knowledge in this discipline is both contestable and continuously evolving. Through further inquiry and research, make food science and technology relevant to the society.
1.2 You will have a thorough understanding of recent developments in a specialised area of food science and technology.

1.3 You will demonstrate knowledge of research principles and methods applicable to food science and technology and ability to apply them.

2. Critically analyse and solve problems in food science and technology

2.1 Demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and emereging areas of this discipline.

2.2 Generate and evaluate complex ideas and concepts at an abstract level.

3. Apply food science and technology knowledge and skills.

3.1 Exhibit creativity, initiative and a high level of autonomy in research and/or professional practice.

3.2 Plan and execute a substantial research or work/industry-based project and/or pieces of scholarship.

4. Communicate technical knowledge

4.1 Effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

5. Display personal and professional responsibility.

5.1 Be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.

5.2 Work effectively, responsibly, ethically and safely in an individual or team context.

5.3 Demonstrate knowledge of regulatory frameworks and ethical principles relevant to food science and technology.

 


Overview of Learning Activities

The learning activities included in this course are:

 

  • Lectures presenting themes, contents and ideas
  • Supervised and unsupervised group work to brainstorm, analyse, discuss and document the most recent advances and trends
  • Laboratory practicals on selected topics
  • Written group and/or individual assignments and practical reports requiring an understanding and integration of the content
  • Private study, working through the information presented in class, practical sessions and supervised and unsupervised group work

Total study hours

171 hours.

Comprised of:

  • 24 hours (2×12 weeks) of lectures,
  • 24 hours of supervised group discussions (2×12 weeks),
  • 9 hours of practicals (3×3 laboratory sessions)
  • 114 hours (learner directed) – reading/literature review, preparation of individual/group reports/assignments, preparation for exams.


Overview of Learning Resources

You will be referred to relevant texts, library resources, databases, patents and reliable, authoritative internet sites.

You will be provided materials required for laboratory and pilot plant work.


Overview of Assessment

Note that:
This course has no hurdle requirements.

Assessments

  1. The group assignment project (a comprehensive write up, resource folder containing collected literature) (25%), group presentation (5%)
    (Total 30%)
    This assessment supports CLO’s: 1-6
  2.  3×Practical and/or plant visit reports =40%
    This assessment supports CLO’s: 1-6
  3. 2×1 hour long classroom tests = 30% (15% each)
    This assessment supports CLO’s: 1-6