Course Title: Food Packaging and Labelling

Part A: Course Overview

Course Title: Food Packaging and Labelling

Credit Points: 12.00

Important Information:

To participate in any RMIT course in-person activities or assessment, you will need to comply with RMIT vaccination requirements which are applicable during the duration of the course. This RMIT requirement includes being vaccinated against COVID-19 or holding a valid medical exemption. 

Please read this RMIT Enrolment Procedure as it has important information regarding COVID vaccination and your study at RMIT: https://policies.rmit.edu.au/document/view.php?id=209

Please read the Student website for additional requirements of in-person attendance: https://www.rmit.edu.au/covid/coming-to-campus 

 

Please check your Canvas course shell closer to when the course starts to see if this course requires mandatory in-person attendance. The delivery method of the course might have to change quickly in response to changes in the local state/national directive regarding in-person course attendance. 

 


Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2558

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 1 2017,
Sem 1 2018,
Sem 1 2019,
Sem 1 2020,
Sem 1 2021,
Sem 1 2022

Course Coordinator: 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 other than time-table scheduled times


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 covers the fundamentals of food packaging including non-biodegradable, semi-biodegradable and biodegradable packaging materials, intelligent and active packaging, controlled and modified atmospheric packaging, sensors used in packaging, logistics and tracking, and systems used for printing on packaging. 

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 front-of-pack and back-of-pack 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 (online) presenting themes, contents and ideas
  • Supervised and unsupervised group work to brainstorm, analyse, discuss and document the most recent advances and trends in the area of study,
  • Laboratory practicals on selected topics,
  • Written group assignments, individual 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. 


Overview of Learning Resources

You will be provided and/or referred to relevant texts, library resources, databases, patents, journal publications and reliable, authoritative reading materials. 

Materials required for completion of laboratory and pilot plant will be provided on CANVAS. 


Overview of Assessment

This course has no hurdle requirements.

Assessment Tasks 

 

Assessment Task 1: Group Assignment involving thorough literature review, analysis and producing report document. 

Weighting 30% with the following break down 

25% literature review write-up (report) 

5% Group Presentation

This assessment task supports CLOs 1 to 6 

 

Assessment Task 2: Individual Practical Reports

Weighting 45% (Three practical reports written based on three practical sessions. Each report is worth 15%.

This assessment task supports CLOs 1 to 6 

 

Assessment Task 3: End of Semester Assessment of Professional competency 

This assessment will test students’ knowledge presented through in lectures, practicals and tutorials.

Weighting 25%

This assessment task supports CLOs 1 to 6