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Module Title Food Labelling and Packaging

Module Code 19-5F05-00S


Semester of Delivery 2
State whether module is Mandatory / Elective: According to route
Mandatory, Elective or
Option
Level (4/5/6/7) 5
Credit Points 10
Assessment Pattern: 100% Coursework
Components and
Weighting
Pre-Requisite Modules (if None
applicable)
Breakdown of Student 24 hours direct contact
Learning by Type 26 hours directed/supported open learning
50 hours personal private study
Module Leader and Faculty Ellie Hallam
Organisation and Management
Module Banding B
Will Module be offered via No
Blackboard?
Date of original Approval
Date of next Review

1 RATIONALE

The technical aspects of packaging have rapid and profound effects on the
marketing of food. The legal constraints on food labelling are detailed and
far reaching; they interact with the marketing of food (particularly in
supermarkets) in a complex way. An understanding of these is important
to a wide range of positions our students obtain in the Food Industry.

2 SUMMARY OF AIMS

To give students an appreciation of how food packaging is designed and


how it interacts with the marketing of food, and an understanding of the
technical and legal constraints on food packaging.

3 ANTICIPATED LEARNING OUTCOMES

On successful completion of this module students will be able to:

 Apply knowledge of the laws on food packaging and appreciate how they
affect the design of packages (S);

 Appreciate the role of the food packages in protecting, marketing and


extending shelf life of foods (KU);
 Analyse the effect of current legislative changes on food labelling and
packaging

 Appreciate the environmental implications of food packaging

4 LEARNING AND TEACHING STRATEGY AND METHODS, INCLUDING


RESOURCES
Strategy

The learning and teaching strategy is designed to promote the learning of


the principles of food packaging, the choice of materials and the influence
on the marketing of food products.

Methods

Lectures (12 hours) will be used to develop an understanding of the laws


and regulations concerning food labelling and packaging. The choice of
materials and their interaction with food will be reviewed. The role of food
packaging in food marketing including aspects of design will be covered.

Seminars (12 hours) will be used to broaden understanding and to develop


students’ ability to apply current practical and legal constraints to packaging
design.

Supported Open Learning


The students will be guided to relevant text books.

Self-directed Learning
Students are required to direct their own learning to the assessments on the
module. Drop in seminars are available if they are needed.

5 ASSESSMENT AND FEEDBACK STRATEGY AND METHODS

Assessment strategy
The module will be assessed by coursework (100%) comprising an
assessed presentation covering aspects of food labelling and one essay
type assignment.

6 SPECIFIC ASSESSMENT CRITERIA

Students achieving a pass in this module will demonstrate:

 An understanding of the use of packaging and packaging materials;


 Evaluation and consideration of the requirements of, packaging
manufacturers, environmental protectionists, the government and
consumers;
 Application of knowledge of laws and regulations to food labelling and
packaging.
7 INDICATIVE CONTENTS, READING LIST AND RESOURCES
Indicative content

 Functions of packaging, protection, preservation, presentation;


 Technical performance required from packaging materials; e.g. strength,
barrier properties
 Possible interaction with food products
 Packaging materials: manufacture and choice, forms of packaging (primary,
secondary, tertiary)
 Environmental impacts: usage, disposal, waste minimization;
 Consumer usage: use, ease of opening, tamperproofing;
 Labelling: legal requirements, ethics, consumer law, Consumer Protection
Act, Trade Descriptions Act;
 Appearance /design: graphic design, imagery, marketing and production
considerations.

Indicative Reading

Paine, F.A, & Paine H.Y, (1993), A Handbook of Food Packaging, (2nd Ed.),
Blackie

David, J R D, Graves, R H, Carlson, V R, (1996), Aseptic Processing and


Packaging of Food, CRC Press.

Rice, S, (1995), West European Food and Drink Packaging: Trends and
Opportunities for Consumer Packs, Financial Times.

UN Development Fund for Women, 1996, Food Packaging, Intermediate


Technology Publications.

Mathlouthi, M, (1994) Food Packaging and Presentation, Blackie.

Journals

Packaging Digest
Packaging Magazine
Packaging Technology and Engineering
Packaging Today International
PIRA (Packaging Industries Research Association).

8 MODULE BANDING OTHER THAN A


B