PACKAGING AND PACKAGING MATERIALS | Makerere University Courses

Course Code:

FST 3202

Course Credit Units:

Semester:

Semester 2

Year of Study:

Year 3

Undergraduate or Graduate Level:

Undergraduate Level

College:

College of Agricultural and Environmental Sciences

School:

School of Food Technology, Nutrition and Bioengineering

Department:

Food Technology and Human Nutrition

Course Discipline:

Economics

Course Description & Objectives:

Aims, importance and Functions of packaging and methods of packaging. Packaging materials (both traditional and modern Materials); Physical and chemical properties of packages (Plastics, Paper, Wood, Metallic, Glass). Package design, types of closures and labeling (food and nutrition labeling). Manufacture of packaging materials and factors determining the choice of a package. Sanitation, cleaning and returnable (recycling/reuse) containers. Measurement of permeability of packaging materials. Packaging requirements of different foods (Beef/fish/poultry, fruits and vegetables, milk and milk products, confectionary, alcoholic and soft beverages, cereal products). Product life cycle. Bio-packaging, Standards and legislation of packaging materials

Learning Outcomes:

Overall objective To provide support to a student to acquire knowledge and skills on different packaging materials and proper packaging for different foods. The specific objectives of the course are as follows:

To discuss the functions of packaging and it role in food industry
To describe the different packaging material and their properties
To Explain the packaging of different foods
To discuss the importance of labelling and tracing (traceability) of products.
To describe the stages of product life cycle
To discuss the standards and legislations governing packaging materials
To discuss the application of bio-packaging

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FST 3202PACKAGING AND PACKAGING MATERIALS.docx	23.31 KB