FST 3202
PACKAGING AND PACKAGING MATERIALS
Course instructors
 Dr. Charles Muyanja
[BSc. Food Sc & Tech; M.Sc. Food Sc (Meat and Fish Technology), PhD. Food
Sc. ( Food Microbiology/Biotechnology)]
Course type:
Core course for Year 3: BSc. Food Science & Technology.
1. COURSE DESCRIPTION
Course credits (CU):
3 CU i.e. 3 contact hours per week per semester
Course duration: 15 weeks (45 h) – 30 lecture hours; 15 practical hours
Indicative content
Aims, importance and Functions of packaging and methods of packaging. Packaging materials (both traditional and
modern Materials); Physical and chemical properties of packages (Plastics, Paper, Wood, Metallic, Glass). Package
design, types of closures and labeling (food and nutrition labeling). Manufacture of packaging materials and factors
determining the choice of a package. Sanitation, cleaning and returnable (recycling/reuse) containers. Measurement
of permeability of packaging materials. Packaging requirements of different foods (Beef/fish/poultry, fruits and
vegetables, milk and milk products, confectionary, alcoholic and soft beverages, cereal products). Product life cycle.
Bio-packaging, Standards and legislation of packaging materials
2. COURSE OBJECTIVES
Overall objective
To provide support to a student to acquire knowledge and skills on different packaging materials and proper
packaging for different foods.
The specific objectives of the course are as follows:
 To discuss the functions of packaging and it role in food industry
 To describe the different packaging material and their properties
 To Explain the packaging of different foods
 To discuss the importance of labelling and tracing (traceability) of products.
 To describe the stages of product life cycle
 To discuss the standards and legislations governing packaging materials
 To discuss the application of bio-packaging
3. RECOMMENEDED REFERENCES
a. The packaging user’s handbook Ed FA Paine 1992. Publishing Blackie Academic and professional
London, Glasgow, New York.
b. Mathlouthi M 1999 Food Packaging and preservation. AN ASPEN PUBLICATION
Aspen
Publishers, Inc, Gaithersburg, Maryland USA.
4. COURSE CONTENT, METHODS OF INSTRUCTION, TOOLS AND
EQUIPMENT
TOPIC
CONTENT
METHOD OF
INSTRUCTION/ Time
allocation
(i.e. contact hours)
TOOLS/ Equipment
needed
1. Introduction




2. Traditional
and
modern packaging
materials and their
properties
3. Modern packaging
materials




a.
b.
c.
d.
e.
f.
Definition of
packaging.
Uses and
importance of
packaging
Functions/
characteristics of a
good package
Types of packages
and packaging
Plant materials
Animal based
containers
Earthen ware
wood
Glass
Paper, paperboards,
fibre boards
Coated paper multiwalled paper ,
laminated
paper
boards
Plastics
Metal
Steel and Aluminium
A visit to a packaging
manufacturing industry
4. Package design,
types of closures
and labelling



Demonstration of
the different types of
closures and
methods of closing

Functions of
labelling and printing
Good Food label
Nutrition labelling
Traceability



5. Manufacture of
packaging
materials and
factors determining
Elements of a good
package design
Requirements of a
good seal for a
packaged food

- Student centred
interactive lectures
discussions
(2 hr)
White boards/ Flip
charts, Markers
- Group discussion and
lectures
(2hrs)
- Group Assignments
White boards / flip
chart, Markers
-Interactive lectures
(4 hr)
White boards/ flip
charts Transport to
packaging
manufacturing plant,
supermarkets
Packaging materials
- Field practical (5hrs)
- Student centred
interactive lectures
(4 hrs)
White boards/ flip chart
- Lab practical (3hrs)
Methods
for -Interactive lectures
manufacturing
of (6hr)
packaging materials - Group work/
Assignements
White boards / Flip
charts/ Materials and
reagents

the choice of a
package.



6.
7. Permeability
packaging
materials.
8. Packaging
requirements
different foods.
of
of





Fruits and
vegetables
Beef/fish/poultry
Milk and milk
products
Packaging of
Cereal and cereal
and milk and milk
products


Confectionery
Alcoholic and soft
beverages
Methods of food
packaging
Factors influencing
the choice of
package and
packaging methods




10. Bio-packaging
Factors determining
the choice of
packaging material.
Sanitation, cleaning
and returnable
(recycling/reuse)
containers
Mid semester
evaluation
Factors governing
permeability
of
packaging materials


9. Product Life cycle
Demonstration of
Manufacturing of
packaging material


Stages of product
development.
Influence of
packaging on
product cycle
Materials for biopackaging(biopolym
ers)
Synthetic polymers
- Lab practical (3hrs)
Transport to packaging
manufacturing and
recycling plant
- Mid semester test
Paper, Pens,
Computers, printers
White boards / Flip
charts
- Interactive lectures
(2hrs)
-Student centre lectures
(4 hr)
Group work
White boards/ flip
charts, Markers
Transport to food
processing industries
Practical ( 5hrs)
- Interactive lectures
1hr)
White Board/ Flip
charts/ markers
Interactive lectures
(3hrs)
Group work/ assignment
student interactive
presentations
White Board/ Flip
charts/ markers




11. Standards
legislation
packaging
materials
and
of

Microbial polymers
Polymers of
agricultural origin
Cellulose
Properties and
application of bio
packaging
Standard governing
packaging and
packaging materials
Interactive lectures
(2hrs)
4. SUMMARY OF T IME (as contact hours) NEEDED
 Lecture hours
30 hr
 Practicals
15 hr
4. OVERALL COURSE EVALUATION
 Group work/Assignments 10%
 Practicals, class attendance and participation
 Course tests
 Final exam
10%
20%
60%
White Board/ Flip
charts/ markers