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FCH-MC_BPOAcad. year: 2020/2021
Reasons and needs of food packaging, technological, hygienic and consumer demands to package, characterisation of food package materials - wood, paper, glass, cloth, natural, synthetic and modified plastic materials, combined package materials - properties, production and their application in food industry, general classification, legislative, barrier and technological requirements, migration of package components into food bulk, migration of food components into plastic package bulk, off flavour phenomena characterisation and its elimination, principles and application of active package approach, ecological aspects of food package, ecobilantion and recyclation.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Department
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended literature
Elearning
Classification of course in study plans
branch NKCO_CHTP , 2 year of study, winter semester, compulsory
branch NPCO_CHTP , 2 year of study, winter semester, compulsory
branch CKCO_CZV , 1 year of study, winter semester, compulsory
Lecture
Teacher / Lecturer
Guided consultation in combined form of studies