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FOOD PACKAGING AND LABELLING (THEORY) [1]

Paper Code: 
FSQ 602
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
This course will enable the students to –
• Understand the basics, types and importance of food packaging
• Understand the requisites for labelling and its importance 

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO57: Interpret the food qualities are preserved by using different packaging technologies

CO58 - Apply the knowledge to design and manufacture food packages

CO59: Develop skills to preserve and maintain different food and its qualities

CO60 - Apply the knowledge for testing different packaging materials

Approach in teaching:

Interactive Lectures, Discussion, Reading assignments, Team teaching

 

Learning activities for the students:

Self learning assignments, Effective questions, Seminar presentation, Giving tasks

Class test, Semester end examinations, Assignments, Presentation, Individual and group projects

  

 

9.00
Unit I: 
UNIT I
Introduction of Food packaging
• Need of food packaging
• Role of packaging in extending shelf life of foods.
• Designing of package materials.
• Principles in the development of safe and protective packing,
• Safety assessment of food packaging materials.
 
9.00
Unit II: 
UNIT II
• Food packaging systems, product characteristics and package requirements.
• Different forms of packaging.
• Rigid, semi-rigid, flexible forms of packaging.
• Different packaging system for-Dehydrated foods, Frozen foods, Dairy products, Fresh fruits, Vegetables, Meat, Poultry, Sea foods.
 
9.00
Unit III: 
UNIT III
● Introduction of packaging materials, Types of packaging materials their characteristics and uses.                                                                       
● Use of paper as a packaging material-Pulping
● Use of glass as a packaging material-Composition, Properties, Types,Methods of bottle making.
● Use of metals as a packaging material-Tinplate containers, Tinning process, Components of tinplate, Tin free steel (TFS), Types of cans, Aluminum containers, Lacquers.
● Use of plastics as a packaging material-Types of plastics, Plastic films, laminated plastic materials, Co-extrusion.
 
9.00
Unit IV: 
UNIT IV
Packaging Machinery and Systems
• Cartooning systems
• Form, Fill and Sealing machine (FFS).
• Retort packaging
• Active and Intelligent packaging systems
 
9.00
Unit V: 
UNIT V
● Package accessories and advances in Packaging technology-Introduction, Active packaging, Modified atmosphere packaging, Aseptic packaging, Packages for microwave ovens, Biodegradable plastics, Edible gums, Coatings.
● Labelling- Understanding Nutrition labelling on foods, Food Packaging and Labelling Laws (FSSAI regulations), Codex guidelines for health and nutrition claims.
 
Essential Readings: 
1. Gordon L. Robertson, Food Packaging: Principles and Practice, Third Edition,2013
2. Ruben Hernandez,  Susan E. MSelke, John Culter, John D. Culter, Plastics Packaging: Properties,Processing,   Applications, and Regulations,2000.
3. Walter Soroka, Fundamentals of Packaging Technology-Fourth Edition,
4. Robertson, G. L. 2005. Food Packaging: Principles and Practice. SecondEdition. Taylor and Francis Pub
5. Coles, R., McDowell, D., Kirwan, M .J. 2003. Food Packaging Technology. Blackwell Publishing Co.
6. Gosby, N.T. 2001. Food Packaging Materials. Applied Science Publication
 
References: 
1. Mahadevia, M., Gowramma, R.V. 2007. Food Packaging Materials. TataMcGraw Hill
2. Robertson, G. L. 2001. Food Packaging and Shelf life: A Practical Guide. Narendra Publishing House.
3. John, P.J. 2008. A Handbook on Food Packaging Narendra Publishing House
 
Academic Year: 
2022-2023 [2]

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Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-packaging-and-labelling-theory
[2] https://homescience.iisuniv.ac.in/academic-year/2022-2023