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)

ONPS2558

Bundoora Campus

Undergraduate

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: Bundoora Campus, Building 201, Level 6, Room 5

Course Coordinator Availability: Please email to make an appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

There are no enforced requisites for this course.

Assumed knowledge is completion of four semesters of a degree in food technology and nutrition, engineering, science, or other closely related fields.


Course Description

This course provides coverage of 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.

The course will also cover analytical aspects such as shelf-life prediction, calculation of vapour and gas permeability, and mechanical properties of representative packaging materials.

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 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
  2. Evaluate new and emerging technologies and related underpinning science in food packaging
  3. Demonstrate knowledge of sensors and tracking devices used in food packaging systems
  4. Predict shelf-life, calculate water vapour and gas permeability, calculate tensile strength, elongation at break and Young’s modulus.
  5. Knowledge of the regulations related to packaging materials and labelling.
  6. Effectively work in a team environment and take individual initiative


This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 7: in BP199 Bachelor of Science (Food Technology and Nutrition); BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management); BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering)(Hons)

 

1.0 Demonstrate a coherent understanding of science

1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.

1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.

 

2.0 Exhibit depth and breadth of scientific knowledge

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

2.3 You will develop an appreciation of the significance of research and management to the development and production of innovative, safe and healthy foods.

 

3.0 Critically analyse and solve scientific problems

3.3 You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and/or nutrition.

 

4.0 Demonstrate effective communication of science

4.2 You will demonstrate an ability to write technical and scientific reports.

4.3 You will be able to communicate the solution to a problem or the result of a technical or scientific investigation using appropriate terminology for the intended audience.

 

5.0 Demonstrate accountability for your own learning and scientific work

5.1 You will demonstrate accountability for your own learning and professional conduct.

5.2 You will demonstrate initiative and independence.

5.4 You will develop an ability to work collaboratively.


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 where you will review the information presented in lectures, tutorials and practical sessions

Total study hours

The following is a guide to the time required to complete this course.

 

Lecturer, tutor or demonstrator guided learning activities (face-to-face) (approximately 60 hours in total):

  • Lectures (approximately 2 hours per week)
  • Tutorials (approximately 2 hours per week)
  • Practical sessions (9 hours; three sessions of 3 hours each)

 

Independent study activities (approximately 60 hours in total):

  • Practical session report preparation\
  • Writing group and/or individual assignment reports
  • Course content review
  • Test and examination preparation


Overview of Learning Resources

You will be referred to relevant texts, library resources, databases, patents, journal publications 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.

 

Assessment Tasks

 

Assessment Task 1: Individual/Group Assignment

Weighting 20% (15% write-up, resource folder containing collected literature; 5% group/individual presentation)

This assessment task supports CLOs 1 to 6

 

Assessment Task 2: Practical and/or Plant Visit Reports

Weighting 30% (Three reports, 10% each).

This assessment task supports CLOs 1 to 6

 

Assessment Task : End of Semester Examination

Weighting 50%

This assessment task supports CLOs 1 to 6