Packaging technology

Structure Type: Course
Code: KC03BE40013
Type: Compulsory
Level: Bachelor
Credits: 3.0 points
Responsible Teacher: Pasto, Matti-Pekka
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
BIOEL-2013   2 autumn   3.0   2014-09-01   2014-12-31  

Learning Outcomes

Upon completion of the course students will
- be familiar with various packaging materials and techniques, as well as, be able to compare these
- be able to apply methods for designing packaging.

Student's Workload

Total work load of the course: 80 h
- of which scheduled studies: 40 h
- of which autonomous studies: 40 h

Prerequisites / Recommended Optional Courses

No previous studies are required.


- Significance of Packing
- packaging materials and methods
- selection of packaging materials and methods
- feeding and dosing equipment
- conveyors
- labelling
- packaging and the environment.

Recommended or Required Reading

Järvi-Kääriäinen T. and Ollila M. 2007. Toimiva pakkaus. Helsinki: Pakkausteknologia - PTR ry

Opettajan materiaalit, oheismateriaalit mm. Food Packaging: Robertson, G. (1993).

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures and assignments

Assessment Criteria

1-2: The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.
3-4: The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.
5: The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Assessment Methods

Final exam 2/3 and assigments 1/3

Work Placement