Study programmes / C-HE Horticultural Engineering / Package and Packaging Equipment
Course code:OOT
Course title in language of instruction:Obaly a obalová technika
Course title in Czech:Obaly a obalová technika
Course title in English:Package and Packaging Equipment
Mode of completion and number of credits:Fulfillment of requirements (2 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 0/1
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:WS 2018/2019 - FH
Name of lecturer:Dr. Ing. Anna Němcová (examiner, instructor, lecturer, supervisor)
Prerequisites:Bachelor State Exam
Aims of the course:Knowledge of packing material, food protection by wrapper
Course contents:
1.Importance, function of packing, terminology, development of food packaging, packaging economics, general requirements for packaging, requirements in terms of consumer, information on the packing, requirements of trade, requirements in terms of transport and storage, manufacturing, legislative change of requirements for packing and packing materials, general requirements for food packaging, medical requirements for food packaging, disposal of packaging waste (allowance 3/0)
2.Packaging materials for food packaging, classification of packing materials, wood, cloth, paper, metals, glass, plastic packaging, basic types of plastics used in packaging technology, edible packaging, additional packaging materials, adhesives used in food packaging, printing of packaging materials. (allowance 3/0)
3.Food protection by packaging, the interaction between packaging and food, protection by packaging against mechanical damage, food protection from moisture changes, polymer packaging materials and their permeability for permanent gases, moisture and vapours of organic material, protection by packaging against oxide-reducing changes. (allowance 4/0)
4.Treated food packing, packaging fresh processed fruits and vegetables, changes of food taste and smell, protection from them and their affecting by packaging, effect of radiation on food and protective role of packaging, protection by packaging against temperature changes and the role of packaging in the thermal processes in food technology, food contamination by packaging components, food protection by packaging against microbial spoilage, food protection by packaging against insects and rodents. (allowance 4/0)

Learning outcomes and competences:
Generic competences:
-capacity to learn
-general knowledge
-professional knowledge
-skilled at utilizing and processing information

Specific competences:
-Ability to understand product, price, distribution and promotion in the broader context of marketing.
-knowledge of fruits and vegetables postharvest technology
-knowledge of packaging materials, food protection by packaging
-Knowledge of standards for food safety.

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:classified (written test is a part of examination)
Written test - 50 minutes written tests (you have to receive minimum 40 points from maxim 60).
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture14 h
     professional educational excursion5 h
     practical training5 h
     preparation for exam32 h
Total56 h

Basic reading list
  • DOBIÁŠ, J. -- SMEJKALOVÁ, A. Obaly a obalová technika. Praha: ES ČSU, 2004. ISBN 80-7157-161-X.
  • Innovations in food packaging. San Diego, Calif.: Elsevier Academic ;, 2005. 517 p. Food science and technology international series. ISBN 978-0-12-311632-1.
  • WIEMER, K. Optimierung der Verwertung von Verpackungsabfällen. 1st ed. Witzenhausen: Institut für Abfall, Umwelt und Energie, 2000. 148 p. ISBN 3-928673-30-0.
  • Svět balení: Odborný časopis pro profesionály v oblasti balení. Praha: ISSN 1212-7809.
Recommended reading list
  • KAČEŇÁK, I. Základy balenia potravín. 1st ed. Bratislava: ARM 333, 2001. 198 p. ISBN 80-967945-6-6.