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Packaging of wines and beverages

Course Code:

6.3

Semester:

6th Semester

Specialization Category:

SC

Course Hours:

3 Θ

ECTS:

4


Course Tutors

Papadakis Spyridon

Lesson Code: 6.3

Semester: 6th Semester

Hours: 3h Theory

ECTS credits: 4

 

LEARNING RESULTS

Upon successful completion of the course, the student will be able to:

  • Understands the basic functions of packaging and relates them to the processing, preservation, distribution and marketing of beverages.
  • Knows the available packaging materials, formats and systems and understands the ways in which the properties of packaging materials affect the safety and quality of packaged beverages.
  • Knows the design, manufacture and applications of beverage packaging.
  • Understands the problems arising from the migration of substances from the packaging material into the drink and knows the legislation relating to this migration.
  • Understand the impact of packaging on the environment and know ways to minimize impact through recycling, developing bio-based and biodegradable beverage packaging materials.
  • He is aware of the latest developments in beverage packaging, such as active & “smart” packaging.

 

General Skills

  • Search, analysis and synthesis of data and information, also using the necessary technologies
  • Decision making
  • Autonomous work
  • Teamwork
  • Work in an interdisciplinary environment

 

COURSE CONTENT

  1. Introduction to food and beverage packaging.
  2. Glass packaging.
  3. Metal packaging.
  4. Plastic packaging.
  5. Permeability of polymers to gases and vapors.
  6. Processing & molding of thermoplastic polymers.
  7. Paper packing.
  8. Cardboard boxes for aseptic packaging. Bag-in-box (exercises).
  9. Filling and capping of beverage packages.
  10. Cap types and oxygen permeability.
  11. Active & “smart” beverage packaging.
  12. Legislative framework for food and beverage packaging materials and means.
  13. Packaging–beverage interactions.
  14. Packaging and environment.
  15. Bio-based & biodegradable packaging materials.

 

RECOMMENDED BIBLIOGRAPHY

  1. Παπαδάκης, Σ.Ε., (2018). Συσκευασία Τροφίμων, 2η έκδοση, Εκδόσεις ΤΖΙΟΛΑ, Θεσσαλονίκη
  2. Σουφλερός, Ε.Η., (2000). Οινολογία, Επιστήμη και Τεχνογνωσία. Τόμος ΙΙ, Μέρος 5, σελ. 317-390, Θεσσαλονίκη
  3. Τσακίρης, Α.Ν., (1996). Οινολογία, Από το σταφύλι στο κρασί. Σελ. 231-265, Εκδόσεις Ψύχαλου, Αθήνα.
  4. Robertson, G.L., (2013). Food Packaging: Principles and Practice, Third Edition, CRC Press, Taylor & Francis Group, Boca Raton, FL.
  5. Lee, D.S., Yam, K.L. and Piergiovanni, L. (2008). Food Packaging Science and Technology, CRC Press, Taylor & Francis Group, Boca Raton, FL.
  6. Yam, K.L. (ed), (2009). The Wiley Encyclopedia of Packaging Technology, 3rd edn., John Wiley & Sons Inc., New York.
  7. Bathe, P. (1997). “Developments in the packaging of alcoholic drinks”, Pira International, Leatherhead, Surrey, UK.
  8. Giles, G.A. (1999). “Handbook of Beverage Packaging”, Sheffield Food Technology series, CRC Press.
  9. Priest, F.G. and Stewart, G.G. (2006). “Handbook of Brewing”, 2nd ed., CRC Press, Taylor & Francis Group, Boca Raton, FL.

 

Related scientific journals

  • Packaging Technology and Science
  • Food Packaging and Shelf Life
  • Journal of Packaging Technology and Research