SCQF Level: 11
Module Code: FOD505
Credit Value: 20
Term: Term 1
School: School of Science, Engineering & Technology
"This module will explore different aspects of packaging and sustainability at different points along the food chain, including importance of packaging on food quality and safety; eco- efficiency and sustainability; production of packaging materials; packaging design and consumer's attitudes towards food packaging and food waste."
"The aim of this module is to provide the student with a broad and integrated approach of different aspects of food packaging and sustainability along the entire food chain."
By the end of this module the student should be able to:
1. Critically appraise the science and research underpinning food packaging and sustainability development within the industry.
2. Design and evaluate an “ideal” food packaging solution considering the food product itself (composition, quality and safety) and sustainability.
3. Critically evaluate current sustainability issues related to food packaging.
4. Discuss consumer’s attitudes and behaviours towards food waste and food packaging.
1 Overview of packaging industry
Food packaging materials and sustainability.
2 Conventional and innovative food packaging technologies
Types and functions of conventional food packaging. Intelligent and active packaging.
3 Life cycle assessments (LCAs) of packaging
End life cycle /life cycle assessment of packaging. Waste and handling waste.
4 Packaging design and marketing
5 Consumers and food packaging
Consumer's attitudes and behaviour towards food waste and food packaging.
6 Header 6
Legal aspects of Food Packaging
Statement on Teaching, Learning and Assessment
"Interactive lectures will be used to build up scientific knowledge underpinning different aspects of food packaging and sustainability. Tutorials are designed to encourage students to take responsibility for their own teaching and learning needs and simultaneously to provide guidance for their assessment (research-essay) through group activities. Students will be able to develop their team working skills through collaborative discussion and problem solving during the tutorials/seminars. These teaching and learning strategies focus on developing student’s skills in accordance with Abertay graduate attributes."
Teaching and Learning Work Loads
|Supervised Practical Activity||0|
|Unsupervised Practical Activity||40|
Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.