The aim of the course is:
the understanding & learning of scientific and technical concepts concerning packaging food and specifically the operation of packaging, materials, their production, and their applications.
The acquired knowledge through the lectures and workshops of the course concerns the information about materials and their properties. The course describes the basic packaging materials and analyzes their physical, thermal, chemical, and other properties related to the preservation of food. The methods of their analysis and the desired limits of properties in food packaging applications are precisely defined.
In laboratory exercises, students are asked to recall the information and combine it to select suitable combinations of packaging materials for maximum durability and quality.
The understanding of packaging concepts is achieved through problem solving where the interpretation of the problem is required, and the levels and factors are recognized in order to lead the student to conclusions as to the method and technique of approaching the problem.
Upon successful completion of the course, the student will be able to:
\u2022 understand the importance of its quality and benefit and that it constitutes a matter of prevention and not of controls or inspections
\u2022 understanding the importance of specifications, customer and versatility on the definition of quality, and the relationship of the latter with quality problems
\u2022 understand the dimensions of quality that contribute to its determination in a product
\u2022 combine statistics with the concept of quality to solve or prevent quality problems, as<\/p>\n\n\n\n
well as improving it<\/code><\/pre>\n\n\n\n\u2022 understand the application of problem-solving and quality management tools
\u2022 understand the need for continuous quality improvement
\u2022 understand the concept and methods of organoleptic examination
\u2022 familiar with the analysis of the data of the organoleptic examination<\/p>\n","protected":false},"excerpt":{"rendered":"
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