166.119 Consumer Products in Food Chemistry
This course is in all assigned curricula part of the STEOP.
This course is in at least 1 assigned curriculum part of the STEOP.

2024S, VO, 1.0h, 1.5EC


  • Semester hours: 1.0
  • Credits: 1.5
  • Type: VO Lecture
  • Format: Online

Learning outcomes

After successful completion of the course, students are able to estimate the importance of packaging materials for the shelf life of foods, to examine the reasonableness of innovative packaging systems and to check the ecological aspects of packaging and packaged foods.

Subject of course

Packaging materials, kitchenware and equipment in food industrie made of metal, plastics, wood, paper, paste board, ceramics, glass and enamel. Migration from packaging materials into food, interactions between packaging materials and food components. Analytical methods for testing migrating substances. Toxicology of packaging materials. Influence of packaging materials during storage of food; microbiological problems, aseptic packaging. Legislation. Testing of packaging materials for food. Comparison one way packaging - multi way packaging. Active packaging materials. Cleaning agents and disinfectants. colours and paints, varnishes, coating compounds. Child articles, paint and ink, textiles.

Teaching methods

Lecture with Power Point presentation and discussion of current problems.

Mode of examination




Examination modalities

Oral examination.

Course registration

Begin End Deregistration end
14.02.2024 09:30 28.02.2024 09:00


The student has to be enrolled for at least one of the studies listed below


Study CodeObligationSemesterPrecon.Info
730 FW Elective Courses - Process Engineering Elective
800 FW Elective Courses - Technical Chemistry Not specified


Lecture notes for this course are available. Download TUWIS++ A. Montag: Bedarfsgegenstände, Behr s Verlag N. Buchner: Verpackung von Lebensmitteln, Springer Verlag O.G. Piringer: Verpackungen für Lebensmittel, VCH L.W. Kroh (Hrsg.): Analytik von Bedarfsgegenständen, Behr s Verlag

Previous knowledge

Basic knowledge in organic chemistry, food chemistry and material science.