UNIQUE SERIES AKTU Syllabus
BFT071

Food Packaging

L-T-P3-0-0 Credits3 Session2025-26 TypeTheory
Appears in 1 semester

B.Tech Food Technology · Sem 7 (Departmental Elective-IV)

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Syllabus

5 units · weightage in %
Unit1

Unit 1: Basic Concepts

8%

Concept of packaging, Functions of a Food Package, Package development factors and Food package development. Newer trends: Aseptic Packaging, Vacuum and gas packaging, Edible packaging, Active and intelligent packaging.

Unit2

Unit 2: Cellulosic and Polymeric packaging materials and forms

8%

Food grade polymeric packaging materials, Rigidplastic packages. Films: Multilayer films, Oriented, Co-extruded films , Laminates and Metalized Polymeric materials, their mechanical sealing and barrier properties: Cellophane, Olefins, Polyamides, Polyesters, PVC, PVDC, PVA, Copolymers.

Unit3

Unit 3: Glass containers

8%

Composition, Properties, Bottle making and Closures for glass containers. Metal containers: Bulk containers, Tin-plate containers, Tin free steel containers, Aluminum containers, Latest development in metal cans and protective lacquers.

Unit4

Unit 4

8%

Food product characteristics and package requirement, Selection of materials, Forms, Machinery and methods for fresh produce (Fruits, Vegetables, Egg, Meat and Fish), Edible oils and Fats, spice and spice products.

Unit5

Unit 5

8%

Evaluation of Food Packaging Materials and Package Performance. Evaluation of OTR/ GTR/ WPTR. Package printing, Packaging Laws and Regulations, Food Safety and Environmental issues related to Food Packaging. Disposal of Non-Biodegradable Packaging Materials and Environmental Concerns. Total 40 F

Course Objectives4 points
  • To provide basic knowledge of packaging, its types and components, package developments.
  • To provide knowledge of different types of packaging materials & their forms used in food packaging
  • To provide knowledge of package developments and packaging laws and regulations in food industries
  • To provide knowledge about package performance and various testing of packaging materials
Course Outcomes (COs)5 outcomes

After completion of the course student will be able to:

  1. CO1Understand the basic concept of packaging and advancement in food packaging.
  2. CO2Understand the different types of packaging material and their properties
  3. CO3Understand the forms/ manufacture of packaging materials used in food packaging
  4. CO4Understand the selection of packages for specific food & agricultural commodities
  5. CO5Gain insight of package printing and packaging/ Labelling laws

REFERENCE BOOKS

  1. SN Name of Authors/Books/Publisher Year of Publication/ Reprints
  2. M. Mahadeviah and R.V. Gowramma, “ Food Packaging Materials”, Tata. Mc Graw Hill co. Ltd. New Delhi 1996/2007
  3. Stanley Sacharow and R.C. Griffin, “Principles of Food Packaging” , AVI Publishing Company 1980 1980
  4. Coles R., McDowell D. and Kirwan, M.J.,” Food Packaging Technology”, Blackwell Publishing Co. 2003
  5. Proceedings of IFCON-1988 1988

Official AKTU syllabus

This subject is on page 6, 7, 8 of the original AKTU PDF.

Official AKTU syllabus PDF ↗