Sustainable Packaging Principles and Technologies
A.Y. 2025/2026
Learning objectives
The course contributes to the realization of the bachelor's degree program by providing students with the terminological and technical tools necessary to make informed choices regarding materials and technologies for packaging that ensure environmental sustainability and give access to safe, high-quality food products. The lectures and case study analysis will provide the fundamental knowledge needed to interpret and apply, with a suitable level of autonomy, both mandatory and voluntary regulations related to food contact materials, with a particular focus on the sustainability requirements that the food packaging sector must meet. Additionally, the course will examine how these regulations can contribute to promoting sustainable practices throughout the entire product lifecycle, ensuring food quality and consumer safety.
The course is closely integrated with other courses in the program, particularly those addressing topics related to Food Processes and Quality Management.
The course is closely integrated with other courses in the program, particularly those addressing topics related to Food Processes and Quality Management.
Expected learning outcomes
The course aims to complete the student's education with knowledge and tools to deepen the theoretical, technological, and regulatory aspects essential for understanding the functions of packaging operations in the food industry, with a focus on environmental and social sustainability. The training will therefore be enriched by the acquisition of both theoretical and practical knowledge regarding the food safety, technological suitability, and environmental impact of materials and objects in contact with food throughout its preparation, distribution, and storage. The student will also be able to understand the principles underlying the circularity of materials in food packaging and select the most sustainable packaging solution.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Safety requirements and regulatory framework (mandatory and voluntary) in the field of Packaging Machinery and Equipment.
Operations related to flexible and semi-rigid packaging (wrapping and overwrapping; form-fill-seal machines; thermoforming).
Packaging technologies for food quality and safety (sanitization of materials and containers; aseptic and retortable packaging; modified atmosphere packaging - MAP - and vacuum packaging; active packaging; functional barriers).
Introduction to the criteria and tools for evaluating the efficiency of packaging operations, with respect to quality and sustainability, including an overview of the use of advanced technologies (IoT, AI, etc.).
Operations related to flexible and semi-rigid packaging (wrapping and overwrapping; form-fill-seal machines; thermoforming).
Packaging technologies for food quality and safety (sanitization of materials and containers; aseptic and retortable packaging; modified atmosphere packaging - MAP - and vacuum packaging; active packaging; functional barriers).
Introduction to the criteria and tools for evaluating the efficiency of packaging operations, with respect to quality and sustainability, including an overview of the use of advanced technologies (IoT, AI, etc.).
Prerequisites for admission
The student, holding a first-level degree, must have an adequate knowledge of the main technologies and processes involved in the agri-food industry, as well as of physical quantities and their units of measurement. The student should also have basic knowledge of packaging materials and the principles of food and technological suitability.
Teaching methods
The course will be delivered through:
-Lectures with digital presentations, aimed at providing the theoretical knowledge necessary to understand and apply technologies and equipment for agri-food processes, with a focus on sustainability.
-Case study analysis
-Lectures with digital presentations, aimed at providing the theoretical knowledge necessary to understand and apply technologies and equipment for agri-food processes, with a focus on sustainability.
-Case study analysis
Teaching Resources
-PowerPoint presentations used during lectures and available on the MyAriel platform
-Bibliographic references included in the presentations and/or available on MyAriel
-Additional materials provided by the instructor during the course through the MyAriel platform
-Bibliographic references included in the presentations and/or available on MyAriel
-Additional materials provided by the instructor during the course through the MyAriel platform
Assessment methods and Criteria
Assessment of learning consists of a single written exam covering all three Teaching Units (TU1: Equipment for Process Industrialization; TU2: Advanced or Non-Conventional Technologies in the Food Industry; TU3: Packaging Technologies and Equipment). The assessment aims to evaluate the student's understanding and mastery of the topics covered during the course.
Specifically, the written exam will include 5 open-ended questions and a questionnaire with 9 multiple-choice questions, related to the content of the three Teaching Units. The exam will also include 2 numerical exercises pertaining exclusively to TU1.
The evaluation will consider the student's ability to use appropriate and clear technical language, the rigor of their reasoning, and the completeness of their discussion of specific topics.
The final grade, expressed out of thirty, will be the sum of the points obtained in each Teaching Unit, with a maximum of 10 points per unit.
The exam will have a total duration of 3 hours. The results will be communicated via the MyAriel platform noticeboard and/or by email.
There are six exam sessions per year: two during each break between semesters and one during the teaching breaks within each semester.
Students with Specific Learning Disorders (SLD) and/or disabilities are kindly requested to contact the instructor via email at least 15 days prior to the scheduled exam date to agree on any individualized accommodations. The email must also be sent with CC to the relevant University Services:
serviziodsa@unimi.it (for students with SLD)
ufficiodisabili@unimi.it (for students with disabilities)
Specifically, the written exam will include 5 open-ended questions and a questionnaire with 9 multiple-choice questions, related to the content of the three Teaching Units. The exam will also include 2 numerical exercises pertaining exclusively to TU1.
The evaluation will consider the student's ability to use appropriate and clear technical language, the rigor of their reasoning, and the completeness of their discussion of specific topics.
The final grade, expressed out of thirty, will be the sum of the points obtained in each Teaching Unit, with a maximum of 10 points per unit.
The exam will have a total duration of 3 hours. The results will be communicated via the MyAriel platform noticeboard and/or by email.
There are six exam sessions per year: two during each break between semesters and one during the teaching breaks within each semester.
Students with Specific Learning Disorders (SLD) and/or disabilities are kindly requested to contact the instructor via email at least 15 days prior to the scheduled exam date to agree on any individualized accommodations. The email must also be sent with CC to the relevant University Services:
serviziodsa@unimi.it (for students with SLD)
ufficiodisabili@unimi.it (for students with disabilities)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 5
Lessons: 40 hours
Professor:
Limbo Sara
Professor(s)
Reception:
by appointment
Building 21040 (under Room 4)