KUK - LMS

Syllabus

MODULE NO / UNIT	COURSE SYLLABUS CONTENTS OF MODULE	NOTES
Course Code: BPPT 201 Course Name: Food Packaging (Theory)
1	Introduction  Food packaging: Definition,  Functions of food packaging,  Need of food packaging  Role of packaging in extending shelf life of foods  Safety assessment of food packaging materials  Different forms of packaging.  Rigid, semi-rigid, flexible forms of packaging in food industries..  Different packaging system for-Dehydrated foods, Frozen foods, Dairy products, Fresh fruits, Vegetables, Meat, Poultry, Sea foods.
2	Aseptic packaging of foods  Principles of sterilization,  sterilization of packaging material,  verification of sterilization processes,  aseptic packaging systems: carton systems, can systems,  bottle systems, sachet and pouch systems, cup systems
3	Active and Smart packaging  Definition  Smart packaging systems  intelligent packaging systems: Quality Indicators, Time-temperature  indicators, gas concentration indicators, RFID;  Safety and Regulatory issues
4	Properties & selection of packaging materials  Tensile strength, bursting strength, tearing resistance, puncture  resistance, impact strength, tear strength,  Barrier properties of packaging materials,,  prediction of shelf life of foods,