Food Packaging - FST 649

Call number 19207

Spring Quarter, 2010

Syllabus

Objectives: Upon completion of this course, students will:

(1) be able to comfortably discuss packaging related issues such as materials selection, forming techniques and packaging sealing with a packaging engineer,

(2) know how food packaging is manufactured,

(3) understand the material properties of various packaging raw materials as well as the final package,

(4) understand the principal methods of packaging foods as well as criteria for selecting and testing packaging materials.

(5) have familiarity with packaging equipment and methods,

(6) have discussed recent advances in food packaging techniques and systems

Credits: 4

Instructor: Dr. Melvin Pascall

Office: 225 Parker Hall

Telephone number: 614-292-0287

E-mail: pascall.1@osu.edu

Lectures 2:00 to 3:30 pm

Laboratory 2:00 to 5:00 pm

Office Hours: MWF 10:30 am to 1:30 pm (by appointment)

Meeting Place: 114 Parker M,W,F

TA #1: Lizanel Sanchez

Office: Room 230 Parker Hall

Telephone number: 614-688-4229

E-mail: feliciano-sanchez.1@osu.edu

Office Hours: Thurs: 2:00 to 3:30 pm

Final Exam: June 8, 2010, 1:30 to 3:18 pm

Course Description:

This course covers three areas pertaining to food packaging materials and methods: materials, systems, and applications. The course will begin by reviewing the properties, fabrication and function of metal, glass, paper and plastic packaging. Packaging systems and equipment will include sanitation of packaging materials, forming, filling, joining and enclosure operations and related equipment. Selected topics for food packaging applications will include aseptic packaging, package/product interactions, closure integrity, active packaging, shelf life studies, handling of packages, and modified atmospheric packaging.

Grading System:

Lab reports/Plant tour reports (8) 25%, Midterm Exam: 25%, Final Exam: 30%, Presentation 20%.

Laboratory/Plant tours:

Each week after the first week, there will be laboratory exercises and plant tours to a packaging materials or equipment facility. Lab reports for the laboratory exercises will consist of a 4 page double space, 12 point, Times New Roman or Arial font type (do not use bold print) written document. It should contain the (I) Title, (ll) Objective, (III) Significance of the exercise to food industries, (IV) Methodology (if appropriate), (V) Observations or Results/discussions, (VI) Conclusions, (VII) Recommendations. A report on each plant tour is also required. The plant tour reports should be similar to the Lab reports but should be a minimum of 3 double spaced pages. The Lab reports are due one week after they are assigned or the experiment is complete; similarly, reports on plant tours are due one week after the trip. A 10% reduction will be given for late reports.

Midterms:

One midterm exam will be given, lasting one and a half hour. This will be closed book - Monday May 10, 2010.

Final Exam:

A final comprehensive exam will be given on June 8, 2010 at 1:30 to 3:18 pm. This will be closed book and will cover subjects taught during the entire term. Emphasis will be on the subject matter presented during the last half of the term.

Presentation:

Students will be expected to individually prepare a written report discussing a packaging related topic, issue, or problem faced by the food industry or food packaging field. Topics must be cleared with the instructor by Monday, May 3, 2010. Reports should be no less than 5 pages and no longer than 10 pages of written text. Supporting figures and graphics may be included up to 5 additional pages. Reports are to be type written with the author's name and report title in the upper right corner of the header; page numbers are to be centered in the footer. The paper is due on Wednesday, May 26, 2010. Students must also give an oral Power Point presentation of their work during class on June 2, 2010. Presentations should last from 8-12 minutes and should be sent via email to the TA by June 1, 2010, so that they could be loaded into the computer in the classroom prior to the class time. A 10% reduction will be assessed for late hand-ins.

Grading Criteria relative to top student:

A A- B+ B B- C+ C C- D+ D E

93% 90% 87% 83% 80% 76% 72% 68% 65% 57 below 54%

Academic Misconduct:

Academic integrity is the pursuit of scholarly activity free from fraud and deception and is an educational objective of this institution. Academic dishonesty includes, but is not limited to, cheating, plagiarism, fabrication of information or citations, facilitating acts of academic dishonesty by others, unauthorized prior possession of examinations, submitting work of another person or work previously used without informing the instructor, or tampering with the academic work of other students. At the beginning of each course it is the responsibility of the instructor to provide a statement clarifying the application of academic integrity to that course. Any suspected violation of the Code of Student Conduct will be forwarded to the Committee on Academic Misconduct.

Disability Statement:

Any student who feels s/he may need an accommodation based on the impact of a disability should contact me privately to discuss your specific needs. Also, please contact the Office for Disability Services at 614-292-3307 in room 150 Pomerene Hall to coordinate reasonable accommodations if you have a documented disability.

Text Books:

Food Packaging, principles and practice. 2^nd Ed. Gordon L Robertson. Marcel Dekker, Inc., New York, NY.

Fundamentals of Packaging Technology. Third edition. 2002. Soroka, W. Institute of Packaging Professionals, Naperville, IL.

References:

Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation. 7th edition. 2007. Weddig, L.M., Balestrini, C.G., Shafer, B.D. GMA Science and Education Foundation, Washington, DC.

Wiley Encyclopedia of Packaging Technology, Second Edition, 1997. Brody and Marsh, editors. John Wiley & Sons, Inc. New York, NY.

FST 649

FOOD PACKAGING

Date 2010	Topic	Instructor
	Wk1. Introduction to food packaging; Packaging materials
3/29 M	The function of packaging; packaging in a modern society; recent trends in food packaging	Pascall
3/31 W	Plastic Packaging	Pascall
4/2 F	Plastic Packaging	Pascall
	WK2. Packaging Materials (chemistry, morphology and physical characteristics)
4/5 M	Plastic Packaging	Pascall
4/7 W	Laboratory Exercise – (Plastic Packaging)	Pascall
4/9 F	Paper and Composite Packaging	Pascall
	WK3. Packaging Materials (chemistry, morphology and physical characteristics)
4/12 M	Metal Packaging	Pascall
4/14 W	Plant tour #1 (Plastic extrusion)	Pascall
4/16 F	Glass Packaging	Pascall
	WK4. Packaging Fabrication, Closures and Integrity
4/19 M	Metal and glass Packaging	Guest Lecturer
4/21 W	Laboratory Exercise – (Glass Packaging)	Pascall/Szukalski
4/23 F	Closures (including tamper evident and child resistant)	Pascall
	WK5. Packaging Fabrication, Closures and Integrity
4/26 M	Aseptic Packaging and Retorting	Pascall
4/28 W	Laboratory Exercise – (Metal Packaging)	Pascall
4/30 F	Packaging/product interactions	Pascall
	WK6. Mass Transfer in Packaging
5/3 M	Shelf Life Determination	Pascall
5/5 W	Plant tour #2 (Can making operations)	Pascall
5/7 F	Midterm Review	Pascall
	WK7. Mass Transfer in Packaging
5/10M	Midterm Examination	Pascall
5/12 W	Plant tour #3 (Baking and packaging operations)	Pascall
5/14 F	Shelf Life Determination	Pascall
	Wk8. Modified Atmospheric Packaging
5/17 M	Gas Permeability	Pascall
5/19 W	Laboratory Exercise – (Shelf life and food Packaging)	Pascall
5/21 F	Gas Permeation	Pascall
	Wk9. Active Packaging
5/24 M	Memorial Day holiday (no class)	Pascall
5/26 W	Plant tour #4 (Beverage bottling and canning)	Pascall
5/28 F	Migration and Sorption (including FDA regulations)	Pascall
	Wk10. Class Summary
5/31 M	Modified atmospheric/active packaging
6/2 W	Oral Presentations	Students
6/4 F	Review Session	Pascall
6/8 T	Final Examination (1:30PM – 3:18 PM)	Students