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Our Degree Programs
Establishment
Teaching content
Food Industry sciences
Training officer(s)
T.ZBANTAS
Stakeholder(s)
Alain COPINET (IESEC)
Thierry LECAT (Cabinet Lecat Consultant), Christophe FACHON
Thierry LECAT (Cabinet Lecat Consultant), Christophe FACHON
Présentation
Goal
Acquire the necessary technical knowledge to understand the relationships between packaging and finish products to obtain an optimal food preservation and to know how to integrate the associated logistics constraints.
Presentation
-Presentation and definition of packaging and its market
-Functional analysis of packaging used in food industry
-Development of materials, permeability and interactions food/materials, the industrial processes
-Regulations on food packaging
-Eco-design, impacts and eco-balances
-Context and challenges for the future
-Logistics and Supply Chain
-Case study : innovation from a packaging existing on the market
-Functional analysis of packaging used in food industry
-Development of materials, permeability and interactions food/materials, the industrial processes
-Regulations on food packaging
-Eco-design, impacts and eco-balances
-Context and challenges for the future
-Logistics and Supply Chain
-Case study : innovation from a packaging existing on the market
Modalités
Organization
| Type | Amount of time | Comment | |
|---|---|---|---|
| Independent study | |||
| Estimated personal study time | 32,00 | ||
| Face to face | |||
| Lecture | 24,00 | ||
| Group work | 16,00 | ||
| Overall student workload | 72,00 | ||
Evaluation