First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AGN1030325, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course Second cycle degree in
AG0064, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD PACKAGING: PRINCIPLES AND PRACTICE
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction Italian
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Teacher in charge GABRIELLA PASINI AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 8.0

Course unit organization
Period First semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 2.0 16 34.0 No turn
Lecture 6.0 48 102.0 No turn

Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
9 Commissione a.a. 2019/20 01/12/2019 30/11/2020 PASINI GABRIELLA (Presidente)
LANTE ANNA (Membro Effettivo)
8 Commissione a.a. 2018/19 01/12/2018 30/11/2019 PASINI GABRIELLA (Presidente)
LANTE ANNA (Membro Effettivo)

Prerequisites: Knowledge required to follow the teaching refer to:
- Basic knowledge of general, inorganic and organic chemistry and biochemistry
- Basic knowledge of physics
- Basic knowledge of food science and technology
Prerequisites are also computer skills refer to the ability to search scientific information and references.
Target skills and knowledge: The student acquires an overview of the food packaging and specific knowledge about the food packaging materials, the production processes and the problems concerning their use. Moreover, will be to provide the informations on European regulations concerning safety and conformity of food packaging.
The knowledge acquired will allowed students:
- to identify the most suitable materials for food packaging,
- to understand and manage the risks arising from contact food/packaging,
- to design innovative solutions to ensure the quality of the packaged foods.
Examination methods: The final examination consists of an oral part on the entire program carried out.
Assessment criteria: The evaluation of the student competence is based on the verification of knowledge acquired and how they are expressed, and on the ability to use them for solving specific problems.
Course unit contents: 1° credit: Introduction to the course. Functions of food packaging (containment, protection, marketing).
2° credit: European regulations.
3° credit: Composition, production process and characteristics of food packaging materials: paper, glass, metals.
4° credit: Plastic polymers: classification, polymerization processes and principal characteristics. Examples: polyethylene, polypropylene, polyvinylchloryde, polyethylentereftalate, etc.
5° credit: Food/pack interactions: migration and permeability.
6° credit: Packaging innovation: functional packaging (active and intelligent); biopolymers (plastics from natural sources, from monomers and microorganisms). Outline of nanotechnologies and nanomaterials: potential use and safety.
7° and 8° credit: Technical visits to specific industries and professional seminars.
Planned learning activities and teaching methods: The course is delivered mainly through lectures, supplemented by direct discussion with the students and team work. There will be educational visits to companies.
Additional notes about suggested reading: The study material, to supplement the personal notes, is provided online to the students through the Moodle platform (
The use of the reference books listed for all students, in particular for non-attending students, is recommended.
Textbooks (and optional supplementary readings)
  • Gordon L. Robertson, Food packaging. Principles and practice. --: Dekker, 1993. Cerca nel catalogo
  • Piergiovanni L. e Limbo S., Food packaging. Materiali, tecnologie e qualità degli alimenti. --: Springer, 2010. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Working in group
  • Problem solving
  • Concept maps

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Responsible Consumption and Production