Study Guide

Objective

The participants are able to describe the whole value chain of packaging. The participants are able to describe packaging techniques and are able to select an appropriate packaging material based on product’s needs. The participants are able to choose appropriate analysis techniques for packaging material characterization and sensory evaluation. The participants are able to consider the requirements of sustainability and circular economy in package design.

Content

The students familiarise themselves with the whole value chain of sustainable packaging. The students familiarise themselves with packaging materials, processes and packaging design. The students familiarise themselves with requirements of food and sensory analysis of packaging materials. The students execute a packaging design project based on customer’s needs.

Issues: Value chain of packaging, food packaging, sensory analysis in lab, packaging design project based on customer’s needs.

Materials

The course will be held in English (reporting). Materials in Itslearning. Students gather also their own web-material.
Book: Lehtinen et al, Kestävä pakkaus, English version to be decided, if needed.

Teaching methods

Project based learning, task based learning, research, literature study, web based learning, individual learning, making prototypes, laboratory work

Exam schedules

Week 41.
Re-exam dates will be agreed together.

International connections

International students, Co-teaching, Team learning, Based on working-life needs, Project work, Digi-learning, Individual Learning, Testing

Completion alternatives

For Individual implementation, please contact Liisa Lehtinen

Student workload

Pretask, Project plan, Project reporting, Learning Cafe, Laboratory work, Demonstrations, Final report and Exhibition.
Total hours 5 x 26,7 h.
The course consist of individual book exam (2 cr), a customer project (2 cr), theory assignments and laboratory work (1 cr).

Content scheduling

The course will be implemented together with Food Technology students as well as with students from UTU under name Food & Packaging.

Starting info and lectures start week 36 Wed 6.9.2023.

Further information

Book Exam, for Finnish speaking students in Finnish.
If exchange students, another book is given.

Evaluation scale

H-5

Assessment methods and criteria

Final grade consists of:
book exam 40 %
customer project 40%
theory assignments and laboratory work+ report 20%
Individual effords and attitude can affect to final grade +-1.

Assessment criteria, fail (0)

Unfinshed tasks or missing parts in reporting.