Packaging Technology (5 cr)

Evaluation scale

H-5

Content scheduling

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

Week 36: Starting info, group forming and lectures start on Wed 4.9.2024.
Weeks 37-50: The lectures and other events will be on Wednesday, team work can be done when suitable to students.

The course consist of weekly tasks and theory briefing after which the students work in groups independently.

The course models modern multinational and multicultural food industry where marketing, food and packaging teams are working together for achieving a common goal: high quality, selling food product. Packaging technology students work together with group of Food students as an experts in packing. Packaging students and Food students have tasks that will be done together. The work is related to packaging design of which the Packaging student are responsible.

The main task is to design packages for the food product that Food students have developed. Other tasks are for building up the knowledge related to packing and food-packaging interactions.

The course includes a book exam.

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 are in Itslearning and Teams. Students gather also their ownweb-material, articles and standards.
Book: Lehtinen et al, Kestävä pakkaus, English version to be decided, if needed.

Teaching methods

The learning methods are following: project based learning, task based learning, web based learning, individual learning, research, literature study, making prototypes and laboratory work.

Exam schedules

Week 41.
Re-exam dates will be agreed together during the autumn.

International connections

The pedagogical methods are following: international students, co-teaching, team learning, based on working-life needs, project work, digi-learning, individual Learning and testing.

Packaging has an essential role in decreasing the environmental effect of food chain and food industry.

Completion alternatives

For Individual implementation, please contact Liisa Lehtinen

Student workload

The course includes several tasks which will be briefed in weekly lessons. All types of reporting (presenting plans, essential theory and results) will be focused during the course. The tasks include: pretask, lean canvas, project plan, project reporting, learning cafe, laboratory work plan, testing and reporting, packaging demonstrations and visualisations, final reports and exhibition.
Total working hours are 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)

Further information

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