Food Packaging Materials and Processes

Subject FOOD90031 (2015)

Note: This is an archived Handbook entry from 2015.

Credit Points: 12.5
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2015:

July, Parkville - Taught on campus.
Pre-teaching Period Start 22-Jun-2015
Teaching Period 06-Jul-2015 to 10-Jul-2015
Assessment Period End 21-Aug-2015
Last date to Self-Enrol 24-Jun-2015
Census Date 06-Jul-2015
Last date to Withdraw without fail 31-Jul-2015

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 24 hours of Lectures and 8 hours of field / practical work
Total Time Commitment:

An estimated total time commitment of 120 hours.

Prerequisites: None
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support:


Dr Anneline Padayachee


Subject Overview:

This subject provides an overview of 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.

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.
  • Written assignment on contemporary issue in packaging design (1000 word), due on the last day of teaching, 20%
  • Oral presentation (10 minutes), due on the last day of teaching, 20%
  • Written assignment on contemporary issue in packaging materials and processes (1000 word), due 4 weeks after the last day of teaching, 20%
  • Take home examination (equivalent to 2 hours), due 6 weeks after the last day of teaching, 40%
Prescribed Texts:


Recommended Texts:


Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
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.
  • To better understand 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.
Related Course(s): Master of Food Science
Master of Food and Packaging Innovation

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