Course detail

Food Packaging

FCH-MC_BPOAcad. year: 2025/2026

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

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Guarantor

doc. Ing. Pavel Diviš, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Entry knowledge

Sufficient knowledge from chemical engineering, physical chemistry, food technology and principles of food preservation.

Rules for evaluation and completion of the course

Course ends with written examination and its answer report is talked over during an oral examination with complementing questions. Minimum of 50 points from total of 100 is required to pass the exam
Lectures are not obligatory

Aims

Ability of processes and techniques of food packaging
Acquisition of survey about methods, procedures and possibilities of food packaging.

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Dobiáš J., Votavová L., Vápenka L.: Balení potravin, VSCHT, 2019. ISBN:978-80-7592-052-2 (CS)
Kačeňák I.: Balenie Tovaru. Sprint dva, Bratislava 2011. ISBN: 978-80-89393-32-9 (CS)

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme NPCP_PCHBT Master's 2 year of study, winter semester, compulsory

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Pavel Diviš, Ph.D.

Syllabus

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, ecobalance and recyclation.