Universidad Pública de Navarra - Nafarroako Univertsitate Publikoa
Public University of Navarre
| Course code: 502503 | Subject title: FOOD PACKAGING | ||||
| Credits: 6 | Type of subject: Mandatory | Year: 3 | Period: 1º S | ||
| Department: | |||||
| Lecturers: | |||||
| MATE CABALLERO, JUAN IGNACIO (Resp) [Mentoring ] | FERNANDEZ PAN, IDOYA [Mentoring ] | ||||
General proficiencies
CB2 Students know how to apply their knowledge to their work or vocation in a professional manner and possess skills which are usually demonstrated by developing and defending arguments and resolving problems in their area of study.
CB3 Students are able to compile and interpret relevant information (normally within their area of study) in order to voice opinions which include reflection on relevant themes of a social, scientific or ethical nature.
CT3 The ability to manage information. To identify information needs and be familiar with the sources, bibliographical resources and services available in order to perform basic research in the field of study. To classify information according to relevancy and analyse it critically.
CT4 A capacity for team work. To define the group¿s objectives, rules of operation and work plan. To participate actively and in a balanced manner in team work, sharing information and results. To plan the agenda of activities and meetings, reviewing the group¿s progress and task integration. Conflict resolution and negotiation. To evaluate the group¿s effectiveness in terms of results achieved.
CT6 The capacity to solve conflicts, make decisions and be assertive. To identify the key points of the problem to be solved. To express the problem correctly. To identify the different alternatives through which to solve a problem, to discuss the solution and defend the decision.
Specific proficiencies
CG1 The capacity to work in the field of agrifood and innovation in a socially and ethically responsible manner, and with a commitment to sustainability.
CE12 To apply techniques to evaluate the useful life of food products.
CE18 To be familiar with the bases of food packaging, its influence on the preservation and useful life of food products, and its importance in food innovation projects. To be familiar with new sustainable technologies and materials.
Learning outcomes
R1-The student will know the types and functions of the main materials used in Food Packaging
R2-The student will be able to design a new and functional food package
Methodology
Metodology - Activity
| on site working hours | off site working hours | |
| A-1 Lectures | 28 | 55 |
| A-2 Labs | 20 | 15 |
| A-3 Debates | 2 | |
| A-4 Performance of a team work | 8 | 20 |
| A-5 Reading assignments | ||
| A-6 individual studies | ||
| A-7 Exams | 2 | |
| Total | 60 | 90 |
Evaluation
| Evaluation system |
Weight(%) | Recoverability | |
| R1, R2 | Class attendance (lectures) | 10% | Non Recoverable |
| R1, R2 | Written exam | 50% 5/10 to pass the subjects | Recoverable |
| R1, R2 | Class attendance (labs) | 20% | Non Recoverable |
| R1, R2 | Work in groups | 20% | Non Recoverable |
Agenda
1.- Introducction. Functions of Packaging. Food Preservation and Protection. Packaging and environment.
2.- Traditional Materials for Food Packaging: Paper; glass; metals; plastics. Characteristics and Food Applications. Technology.
3.- New Materials: Biodegradable and Edible. Characteristics and Applications 4.- Innovative Technology. Modified Atmosphere Packaging. Active and Smart Packaging 5.- Food Shelf-life and Packaging.
Bibliography
Access the bibliography that your professor has requested from the Library.
Robertson, G.L. 2006. Food Packaging. Principles and Practice (2nd Ed.). CRC Press
Robertson, G.L.. 2010. Food Packaging and Shelf-life. A practical Guide. CRC Press
Plackett, D. 2011. Biopolymers. New Materials for Sustainable Films and Coatings. Wiley
Location
Classroom
Details of timetable schedule and classromms http://www.unavarra.es/ets-agronomos/estudios/grado/grado-innovacion-procesos-productos-alimentarios/horarios?submenu=yes