Food Packaging Materials and Processes (FOOD90031)
Graduate courseworkPoints: 12.5On Campus (Parkville)
For information about the University’s phased return to campus and in-person activity in Winter and Semester 2, please refer to the on-campus subjects page.
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
| Availability | June |
|---|---|
| Fees | Look up fees |
This subject provides an overview of food packaging materials, processes and secondary packaging which has important roles in product preservation and safety, extended shelf life, consumer protection, sustainability and reduced carbon footprint, logistics and tracking, active packaging, modified atmosphere, marketing and other contemporary issues such as polymer and biopolymer technologies. The choice of material and processes involved are central to the functionality and cost of packaging. These are also the areas of most active development and innovation. A combination of lectures and manufacturer (within Melbourne and surrounds) visits will provide students with demonstrable knowledge of food packaging materials and processes. Some of the materials will be taught by industry experts.
Intended learning outcomes
- To be able to demonstrate advanced knowledge and skills in the interdisciplinary field of packaging materials and processes
- To develop the cognitive, technical and creative skills necessary to underpin understanding of recent innovations in packaging materials and processing
- To investigate and apply innovative approaches to the contemporary, interdisciplinary management of commercial food systems
- To demonstrate a critical understanding of environmental, economic, social and ethical factors related to packaging materials and processes with the cognitive, technical and creative skills necessary to communicate the information to a specialist and non-specialist audience
Generic skills
Students in this unit should:
- Develop an ability to derive, interpret and analyse technical or economic information from primary and other sources toward optimal solutions in packaging materials and processes
- Enhance capacity for creativity and innovative thinking, through the application of skills and knowledge
- Develop ability to solve problems in applied industry situations
- Further advance oral and written communication skills to allow informed dialogue, written solutions to problems and presenting findings to industry, government, peers and the community
- Gain a better understanding of social and cultural diversity and environmental implications in making decisions regarding packaging materials and processes
- Further enhance capacity to manage small design projects with particular attention to planning, time management and team development skills
Last updated: 3 November 2022
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
None
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 3 November 2022
Assessment
Due to the impact of COVID-19, assessment may differ from that published in the Handbook. Students are reminded to check the subject assessment requirements published in the subject outline on the LMS
| Description | Timing | Percentage |
|---|---|---|
Poster Design and Peer Review- Innovative food packaging material. | Last day of teaching period | 20% |
Written Assignment - Essay on a contemporary issue in food packaging materials
| 2 Weeks after the end of teaching | 20% |
Written Assignment - Product launch announcement of an innovative food packaging material
| 4 Weeks after the end of teaching | 20% |
Written examination
| 6 Weeks after the end of teaching | 40% |
Last updated: 3 November 2022
Dates & times
- June
Coordinator Jenn Lacy-Nichols Mode of delivery On Campus (Parkville) Contact hours 24 hours of lectures and 8 hours of field and practical work Total time commitment 170 hours Teaching period 6 July 2020 to 17 July 2020 Last self-enrol date 8 July 2020 Census date 24 July 2020 Last date to withdraw without fail 14 August 2020 Assessment period ends 30 August 2020 June contact information
Time commitment details
170 hours
Last updated: 3 November 2022
Further information
- Texts
- Related Handbook entries
This subject contributes to the following:
Type Name Course Master of Food and Packaging Innovation Course Master of Food Science - Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Please note Single Subject Studies via Community Access Program is not available to student visa holders or applicants
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
Last updated: 3 November 2022