The basic knowledge that students should have, in general, and that will be of great use to them when taking the subject, can be summarized in the following points:
- Basic knowledge of the structure and properties of food components and organic food compounds, as well as mastering the chemical and sensory analysis of food. All the knowledge acquired in Food Technology II will be useful, especially the conservation aspects in which the packaging is involved.
Modern society does not contemplate a marketed product without good packaging material, regardless of shape, size, material, graphic design, etc. Bearing in mind that the main property of a food is to provide energy and nutrients for the consumer, packaging plays a fundamental role during its commercialisation, as it becomes the main barrier between the environment and the product. It is not in vain that 60% of the packaging materials produced are destined for food because, from the moment it leaves its natural environment until its consumption, food is "attacked" by microorganisms, macroorganisms, bad handling practices, physical, chemical and physicochemical factors, as well as by the product's own changes (internal reactions) that lead to its deterioration, failures or changes in its organoleptic and microbiological properties, leading to the terrible consequence of rejection by the consumer. In short, knowledge of the materials used to manufacture containers, their interaction with the food and the quality control of the container are essential for the correct performance of the professional activity of graduates in food science and technology. In addition, the design and marketing strategies of products associated with packaging that are of vital importance to the food industry must be taken into account.
Course competences | |
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Code | Description |
CB03 | Be able to gather and process relevant information (usually within their subject area) to give opinions, including reflections on relevant social, scientific or ethical issues. |
CB04 | Transmit information, ideas, problems and solutions for both specialist and non-specialist audiences. |
CB05 | Have developed the necessary learning abilities to carry on studying autonomously |
E04 | To know the basic fundamentals of instrumentation and process control in the food industry |
E08 | To be able to apply the technological advances and the innovation in foods and food processing processes in the food industry and to evaluate their acceptability by consumers |
E09 | To know, optimize and control the production and conservation food processes |
E10 | To acquire knowledge on equipments and systems for the automatization and control of food processing |
E11 | To qualify to be able to evaluate the effects of processing on the components and properties of foods |
E22 | To perform formation of staff in the food sector |
E23 | To acquire knowledge on culinary techniques, catering, nutrition and culture |
G01 | To develop the aptitude to gather and interpret information and data to issue critical judgments that include a reflection on relevant topics of social, scientific or ethical nature. |
G03 | To develop habits of excellence and quality in the professional exercise applying the fundamental human rights, the principles of equality of opportunities and the values of a culture of peace and democratic. Acquiring an ethical commitment and acting according to the professional business ethics and the respect to the environment. |
G04 | To develop the necessary skills of learning to undertake later studies with a high degree of autonomy. |
G07 | To possess ability of organization and planning, initiative, entrepreneurship and aptitude to be employed in teamworks. To possess capacity of resolution of specific problems of the professional area and to develop the critical reasoning and decision making. |
G09 | To develop the motivation for quality, the capacity to adapt to new situations and the creativity. |
Course learning outcomes | |
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Description | |
To develop his aptitude to be a member of a teamwork. | |
To achieve tahta the student is able to select the best packaging and therefore be able to offer the best quality product at the minimum cost. | |
To achieve that the student acquires a complete formation that allows him to choose the packing most adequate for any food and to be able to interpret the functionality and the effect that that packing is going to cause in the final characteristics of the food. | |
To achieve that the students know the facts, concepts and basic principles of the food packaging, from the most suitable materials for any type of food, the quality control of the packings and the design and the current trends of new packings. In such a way that the indispensable fundamentals are established in order that they could successfully face the study of the different packings that can be used for each of the food groups. | |
To establish conclusions and to elaborate reports that allow him to expose his results adequately both in oral and written forms. Developing his capacity of synthesis, being critical and objective. | |
To develop in the student the capacity of initiative to propose and solve concrete problems of the food industry, as well as of interpreting the obtained results. | |
To provoke and to promote in the student all those values and attitudes inherent to the scientific activity. | |
Additional outcomes | |
Not established. |
Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
Class Attendance (theory) [ON-SITE] | Lectures | 1.08 | 27 | Y | N | |||
Laboratory practice or sessions [ON-SITE] | Practical or hands-on activities | 0.6 | 15 | Y | Y | |||
Practicum and practical activities report writing or preparation [OFF-SITE] | Group Work | 0.38 | 9.5 | Y | Y | |||
Workshops or seminars [ON-SITE] | Problem solving and exercises | 0.4 | 10 | Y | Y | |||
Group tutoring sessions [ON-SITE] | Group tutoring sessions | 0.2 | 5 | Y | N | |||
Writing of reports or projects [OFF-SITE] | Guided or supervised work | 0.12 | 3 | Y | N | |||
Final test [ON-SITE] | Assessment tests | 0.12 | 3 | Y | N | |||
Study and Exam Preparation [OFF-SITE] | Self-study | 3.1 | 77.5 | N | N | |||
Total: | 6 | 150 | ||||||
Total credits of in-class work: 2.4 | Total class time hours: 60 | |||||||
Total credits of out of class work: 3.6 | Total hours of out of class work: 90 |
As: Assessable training activity Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).
Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
Test | 70.00% | 70.00% | Theoretical teaching will be evaluated by means of a written exam that will be carried out in the ordinary and / or extraordinary official calls. |
Laboratory sessions | 15.00% | 15.00% | Carrying out of laboratory practices. The laboratory practices will be evaluated taking into account the attitude of the student in the laboratory, the skills they have acquired during their practice period and their practice notebook. |
Assessment of problem solving and/or case studies | 15.00% | 15.00% | Resolution of problems, cases, jobs. |
Total: | 100.00% | 100.00% |
Not related to the syllabus/contents | |
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Hours | hours |
Unit 1 (de 15): Basic concepts. Definitions: Wrapping, packaging, packing, wrapping, coating and covering. Functions of the container. Evolution and Trend of Packaging. Classification of containers and packaging. | |
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Activities | Hours |
Class Attendance (theory) [PRESENCIAL][Lectures] | 30 |
Laboratory practice or sessions [PRESENCIAL][Practical or hands-on activities] | 15 |
Practicum and practical activities report writing or preparation [AUTÓNOMA][Group Work] | 7.5 |
Workshops or seminars [PRESENCIAL][Problem solving and exercises] | 12.5 |
Group tutoring sessions [PRESENCIAL][Group tutoring sessions] | 5 |
Writing of reports or projects [AUTÓNOMA][Guided or supervised work] | 3 |
Final test [PRESENCIAL][Assessment tests] | 3 |
Study and Exam Preparation [AUTÓNOMA][Self-study] | 74 |
Global activity | |
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Activities | hours |