Duration
18h Th, 6h Pr
Number of credits
| Master in innovation management and the food design (120 ECTS) | 2 crédits | |||
| Advanced Master in Management of Food Chain Safety | 2 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Points developed :
- Choice of a primary packaging (depending on the type of food)
- Creat and maintain a modified atmosphere.
- Sources of contamination
- Environmental and health legislation
Learning outcomes of the learning unit
Studiing product/ packaging couple according to functional needs and evolution of packaging legislation.
At the end of the cursus, the student will be able to:
- to choose a packaging for a given product with sufficient shelf-life
- to take account of any migration risks.
- to propose new materials (food plastics in direct contact with the food).
Prerequisite knowledge and skills
HACCP
Use of Food legislation
Planned learning activities and teaching methods
Theory sessions and project : a product and its packaging.
Visit to Empack (new packaging trends)
Mode of delivery (face to face, distance learning, hybrid learning)
Recommended or required readings
- Packaging legislation
- Packaging magazine
Written work / report
Additional information:
Group work (2 or 3) : study of a food product and its packaging.
- impact of packaging in a HACCP study (50 % common)
- search for advantages and disadvantages of different materials (50% individually)
Work placement(s)
Organisational remarks and main changes to the course
Presence at the Empack show is necessary