VVZ API is not affiliated with ETH Zurich. Data might be outdated or incorrect. Please view the official ETHZ Vorlesungsverzeichnis for binding information.

752-2402-00L 2 Credits MSC D-HEST

Food Packaging

Lecturers & Examiners: Prof. Dr. Selcuk Yildirim

VVZ CR n/a

Last Updated: 2026-06-03 00:14:32

Abstract

The course gives an introduction to food packaging and provides an overview of different packaging materials, their properties and influences on the quality and safety of food. The course also contains the main processes used to produce the major packaging materials and explains the different packaging processes used for individual food groups. Additionally, food packaging trends and new packaging

Objective

Students learn to: -describe the technical and marketing functions of packaging -list the main packaging materials used for food and know the technical properties of the materials affecting the marketing and preservation of food -explain the major processes used to produce the plastic packaging materials and converting them into final packaging materials -describe main packaging processes and materials for different type of food products -aware of food and packaging interactions and possible migrations -explain the future packaging trends and describe the new packaging technologies and materials

Content

Packaging functions Packaging materials Permeability of packaging materials and its effect on the quality of food Polymer processing technologies Packaging converting processes Packaging processes for food Packaging for major food groups and its influence on the shelf life Active and intelligent packaging Environmental impact of packaging Sustainable packaging development Biobased and biodegradeable materials

Resources

Lecture Notes

Food Packaging

Literature

Gordon L. Robertson (2010): Food packaging and shelf life. Boca Raton, FL: Tylor & Francis. Han, Jung H. (Hrgb.) (2005): Innovations in food packaging. Amsterdam: Elsevier / Academic Press. Soroka Walter (2009): Packaging technology. Illinois: Institute of Packaging Professionals Roberson, Gordon L. (2006): Food packaging - principles and practice. Boca Raton, FL: Tylor & Francis. Lee, Sun Dong (2008): Food packaging science and technology. Boca Raton, FL: Tylor & Francis. Yam Kit L. 2009, The Wiley Encyclopedia of Pacakging Technology, Wiley

Learning Materials (Links)

Main link
Moodle-Kurs / Moodle course

General Information

Language: English
Levels: MSC
Frequency: Yearly recurring

Examination

Type: graded semester performance

Course Components

Type	Title	Time & Place	Hours
lecture with exercise	Food Packaging	Tue 16:15-18:00 (LFW B 1)	2 h weekly

Offered In

Food Science and Nutrition Master
- Master Studies (Programme Regulations 2017)
  - Major in Food Processing
    - Disciplinary Subjects
- Master Studies (Programme Regulations 2024)
  - Major in Food Science and Technology
    - Profile course FST
  - Major in Nutrition and Health
    - Minor Food Processing (The minor Food Processing can only be chosen in connection with the major in Nutrition and Health.)
    - Profile courses NH