After successful completion of the course, students are able to estimate the importance of packaging materials for the shelf life of foods, to examine the reasonableness of innovative packaging systems and to check the ecological aspects of packaging and packaged foods.
Packaging materials, kitchenware and equipment in food industrie made of metal, plastics, wood, paper, paste board, ceramics, glass and enamel. Migration from packaging materials into food, interactions between packaging materials and food components. Analytical methods for testing migrating substances. Toxicology of packaging materials. Influence of packaging materials during storage of food; microbiological problems, aseptic packaging. Legislation. Testing of packaging materials for food. Comparison one way packaging - multi way packaging. Active packaging materials. Cleaning agents and disinfectants. colours and paints, varnishes, coating compounds. Child articles, paint and ink, textiles.
Lecture with Power Point presentation and discussion of current problems.
Oral examination.
The student has to be enrolled for at least one of the studies listed below
Basic knowledge in organic chemistry, food chemistry and material science.
