Food Packaging Technology

By Prof. Maya Raman, Prof. Jenny Ann John | KUFOS Panangad

Learners enrolled: 4617 | Exam registration: 1534

ABOUT THE COURSE:

Food is a highly perishable commodity hand need a suitable packaging for extending the shelf life and preserving the nutritional quality. In this course, the various types of packaging materials and its properties and applications will be covered. The course will also cover the regulations and standards associated with it.

INTENDED AUDIENCE: Students, Researchers and Industrialists

PREREQUISITES: Diploma/ Degree in basic science or Food Science

INDUSTRY SUPPORT: Packaging Industries and Food Industries

Summary

Course Status :	Completed
Course Type :	Core
Language for course content :	English
Duration :	8 weeks
Category :	Multidisciplinary
Credit Points :	2
Level :	Undergraduate/Postgraduate
Start Date :	19 Aug 2024
End Date :	11 Oct 2024
Enrollment Ends :	19 Aug 2024
Exam Registration Ends :	30 Aug 2024
Exam Date :	03 Nov 2024 IST

Note: This exam date is subject to change based on seat availability. You can check final exam date on your hall ticket.

Page Visits

Course layout

Module 1:

Introduction of Food packaging
Need of food packaging
Role of packaging in extending shelf life of foods.
Introduction of packaging materials, Types of packaging materials their characteristics and uses.
Use of paper as a packaging material-Pulping, Fibrillation, Beating, Types of papers ,Testing methods.
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, Aluminium containers, Lacquers.
Use of plastics as a packaging material-Types of plastics, Plastic films, laminated plastic materials, Flexible film and container manufacture.

Module 2:

Food packaging systems, product characteristics and package requirements.
Introduction of food packaging system.
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, beverages, microwave food products

Module 3:

Designing of package materials.
Testing of package materials.
Testing of package performance.
Principles in the development of safe and protective packing.
Transport worthiness tests
Safety aspects/assessment of food packaging materials

Module 4:

Package accessories and advances in Packaging Technology-Introduction, Active packaging, Modified atmosphere packaging, Aseptic packaging, Biodegradable plastics, Edible gums, Coatings.

Module 5:

Packaging equipment and machinery- Vacuum packaging machine, CA & MA packaging machine, Gas packaging machine, Seal and shrink-packaging machine. Form & fill sealing machine, Aseptic packaging systems, Retort pouches, bottling machines, Carton making machines, Package printing machines.

Books and references

Gordon L. Robertson, Food Packaging: Principles and Practice, Third Edition, 2013.
Gordon L. Robertson, Food Packaging and Shelf Life: A Practical Guide, 2010.
Ruben Hernandez, Susan E. M. Selke, John Culter, John D. Culter, Plastics Packaging: Properties, Processing, Applications, and Regulations, 2000.
Walter Soroka, Fundamentals of Packaging Technology-Fourth Edition.

Instructor bio

Prof. Maya Raman

KUFOS Panangad

Prof.Maya Raman , Currently, working as Assistant Professor in the Department of Food Science and Technology ,Graduated with Masters in Industrial Fisheries and Ph.D. Degree from School of Industrial Fisheries, Cochin University of Science and Technology, India. Thereafter, worked as post-doctoral fellow at Applied Nutrition and Food Chemistry, Centre for Chemistry and Chemical Engineering, Lund University with the scholarship from Erasmus Mundus External Cooperation Windows Lot 15 Programme. Also worked as Women Scientist at Indian Institute of Technology Madras with the Women Scientist Scheme (WOS-A) Funding by Department of Science and Technology, India. Also worked as Assistant Professor in the Department of Food Science and Technology, School of Biosciences, MACFAST for a period of 4 years. She has also won several awards. Her area of expertise includes food chemistry, processing and packaging technology; nutrition and health (cancer), marine bioactive compounds, molecular modelling and dynamics, gut simulation techniques, drug encapsulation, hydrogels.

Prof. Jenny Ann John

Prof. Jenny Ann John , Currently, working as Assistant Professor in the Department of Food Science and Technology, Graduated with Masters in Food Technology from G.B. Pant Agricultural University, Pantnagar, Uttarakhand with ICAR-JRF scholarship. P.G. Diploma in Food Analysis and Quality Assurance from Defence Food Research Laboratory (DFRL), Mysore. Completed her Ph.D. (Dairy Technology) from National Dairy Research Institute (NDRI), Karnal and thereafter worked for five years as a postdoctoral researcher at the Food Science section, Department of Biochemistry, Memorial University, Canada. She has also worked as Assistant Professor (on contract) in the Department of Food Science and Technology, KUFOS, Panangad, for a period of two years before joining as a permanent Faculty. Her research interest includes extraction and analyses of bioactive compounds from different agricultural and food products. She has also worked on decontamination of pesticides from fruits and vegetables. Her research focus includes nutraceuticals and functional foods.

Course certificate

The course is free to enroll and learn from. But if you want a certificate, you have to register and write the proctored exam conducted by us in person at any of the designated exam centres.
The exam is optional for a fee of Rs 1000/- (Rupees one thousand only).
Date and Time of Exams: 03 November 2024 Morning session 9am to 12 noon; Afternoon Session 2pm to 5pm.
Registration url: Announcements will be made when the registration form is open for registrations.
The online registration form has to be filled and the certification exam fee needs to be paid. More details will be made available when the exam registration form is published. If there are any changes, it will be mentioned then.
Please check the form for more details on the cities where the exams will be held, the conditions you agree to when you fill the form etc.

CRITERIA TO GET A CERTIFICATE

Average assignment score = 25% of average of best 6 assignments out of the total 8 assignments given in the course.
Exam score = 75% of the proctored certification exam score out of 100

Final score = Average assignment score + Exam score

YOU WILL BE ELIGIBLE FOR A CERTIFICATE ONLY IF AVERAGE ASSIGNMENT SCORE >=10/25 AND EXAM SCORE >= 30/75. If one of the 2 criteria is not met, you will not get the certificate even if the Final score >= 40/100.

Certificate will have your name, photograph and the score in the final exam with the breakup.It will have the logos of NPTEL and IIT Madras .It will be e-verifiable at nptel.ac.in/noc.

Only the e-certificate will be made available. Hard copies will not be dispatched.

Once again, thanks for your interest in our online courses and certification. Happy learning.

- NPTEL team

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