Study programmes / C-FT Chemistry and Food Technology / Packaging and Sales of Food Products
Course code:BPP
Course title in language of instruction:Balení a prodej potravin
Course title in Czech:Balení a prodej potravin
Course title in English:Packaging and Sales of Food Products
Mode of completion and number of credits:Exam (6 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master
Semester:SS 2018/2019 - FA
Name of lecturer:Ing. Josef Los, Ph.D. (supervisor)
doc. Ing. Jiří Štencl, DrSc. (examiner, instructor, lecturer, tutor)
Aims of the course:The course objective is to make the students acquainted with the important post-processing operation - packaging.
Course contents:
1.Introduction, definitions of packing, basic characteristics of packing. (allowance 2/0)
2.Materials of packing and their physical and chemical properties. Interactions between food and packing. (allowance 8/5)
3.Barrier properties of packing. Water condensation process inside of the packing. (allowance 6/5)
4.MAP, VP, EP, smart packaging. (allowance 4/0)
5.Czech, EU and ISO standards. Czech Law 477/2001 (allowance 2/0)
6.Packing and waste management, Green Point System, PRO EUROP. (allowance 3/0)
7.Sign on packing, EAN, RFID, logistics and food sales. (allowance 3/0)
8.Two excursions are organised during the term. (allowance 0/4)

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to apply knowledge
-ability to communicate with professionals in different field of study
-ability to work in international context
-work in team

Specific competences:
-Ability to evaluate economic aspects of food packaging
-Ability to predict dew point and water condensation inside a package
-Ability to specify and substantiate the suitability of a specific package use for a specific food type
-Ability to understand new trends in today's food packaging and identification when selling

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Examination both in written and oral form.
It is necessary to have totally 71 points at lest of 100 possible to receive the Credit; exam comprises maximal 55 points and seminars comprise maximal 45 points. Seminars cover written test and three projects. Participation on the test is compulsory. The test will be written on 9th week of the semester.
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice6 h
     seminar8 h
     consultation2 h
     project work12 h
     workshop10 h
     public presentation (oral)2 h
     preparation for exam30 h
     preparation for regular assessment20 h
     preparation for regular testing3 h
     preparation of presentation12 h
     elaboration of reports15 h
     elaboration and execution of projects20 h
Total168 h

Basic reading list
  • HAN, J. Innovation in food packaging. London: Elsevier Academic Press, 2005. 325 p. ISBN 0-12-311632-5.
  • Food Processing Technology: Principles and Practice. 2nd ed. Cambridge: Woodhead Publishing, 2000. 575 p. ISBN 1-85573-533-4.
  • ŠTENCL, J. E-learningová opora předmětu Balení a prodej potravin.  [online]. 2006. URL:
Recommended reading list
  • KAČEŇÁK, I. Základy balenia potravín. Bratislava: ARM, 2001. 198 p. ISBN 80-967945-6-6.