Food Packaging



Acquisition of knowledge, skills and competencies on food packaging and food labeling.

General characterization





Responsible teacher

Ana Luísa Almaça da Cruz Fernando


Weekly - 3

Total - 42

Teaching language



Background on microbiology and chemistry.


Robertson, G. L. (2006) Food Packaging. Principles and Practice. 2nd Ed., CRC Press Ed.), Boca Raton.

Fellows P. (2000) Food Processing and Technology. Principles and Practice. CRC Press (Ed.), Boca Raton.

Fernando, A. L. (2013) Folhas de Apoio à disciplina de Acondicionamento e Embalagem de Alimentos, DCTB/FCT, Monte Caparica.

Poças, M. F. (2003) Embalagens Alimentares, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto



Teaching method

Theoretical Lectures with datashow. Experimental studies in laboratory facilities.Technical tours to food industries.

Evaluation method

The evaluation will be achieved through three elements, one group mini-test, one group report  and one oral presentation conducted in group. Final classification: 0.35 * Mini-test1 +0.35 TP1  +0.3 * presentation . Approval with a minimum classification of  9.5 values (grade of 20 values). If students will not obtain a positive mark during continuous evaluation, they can go to exam. Final classification: 0,65*exam+0.35 * TP1. Approval with a minimum classification of  9.5 values (grade of 20 values).

Subject matter

1. Introduction; definition, function, cycle, terminology, classification.

2. Glass packaging.

3. Metal packaging.

4. Plastic packaging.

5. Paper and card packaging

6. Wood, textile and cork packaging

7. Complex packaging.

8. Active and intelligent packaging. Practical examples.

9. Migration and legislation. Materials in contact with food.

10. Labelling



Programs where the course is taught: