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FST 131— Food Packaging (4 units)

Appointment dates are:
Fall Quarter 2024: October 1, 2024– December 31, 2024

Fall Quarter Service Dates: 9/23/24 – 12/13/24

Meets: Tu, Th 10:30-11:50 am

Course Description and Objectives:
This comprehensive food packaging course covers essential topics such as the fundamental functions and definitions of packaging; the interactions between food, packaging, and the environment; and the properties of various packaging materials. Students explore current packaging trends, techniques for determining food shelf-life, and specialized packaging methods for dry, moisture-sensitive, heat-processed, and frozen foods, as well as beverages. The course also delves into advanced concepts like Modified Atmosphere Packaging (MAP), sustainable packaging practices including material reduction and recycling, and an overview of food packaging laws and regulations.

Responsibilities:
The lecturer will review and refine existing lecture materials and develop assignments according to the topics described previously. The lecturer will deliver lectures, hold office hours, and work with a teaching assistant to conduct class activities and grading. Specifically, the lecturer will evaluate students for their ability to
• Describe packaging approaches for controlling physical, chemical and biological hazards.
• List properties and uses of various packaging materials and methods.
• Recall government regulatory frameworks required for the manufacture and sale of food products.
• Assemble food science information for a variety of audiences.
• Work independently and in teams.

UC Davis is a smoke and tobacco-free campus (http://breathefree.ucdavis.edu/).

We are an Affirmative Action/Equal Opportunity employer, and particularly encourage applications from members of historically underrepresented racial/ethnic groups, women, individuals with disabilities, veterans, LGBTQ community members, and others who demonstrate the ability to help us achieve our vision of a diverse and inclusive community.

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