Food Packaging

Module 3: Filling techniques and marketing aspects on food packaging

This module integrates the information of previous modules into the final packaging concept. An overview of filling techniques and equipment, both for solid and liquid food products is given. This provides participants the knowledge and possible strategies on how to implement or modify packaging lines in their company. Topics that are discussed include: how can we apply modified atmosphere packaging? Do we need an aseptic filling system or is an ultra-clean system sufficient?

For liquid food products practical aspects have to be considered (PET, PP, PEHD). The production of these different types of bottles requires different equipment and potential customers have to know what the possibilities are in each group. For each application group, there is also the need for specific caps (dimensions, heat resistance, barrier,...). Different factors play a role in an attractive packaging design, which should not compromise the other functions of packaging (e.g. barrier properties). Finally, the module includes a practical session in which participants need to develop a packaging concept for a specific food product taking into account the obtained know-how of the different modules as well as their own experiences.

Teachers: T. Anthierens, G. Dohogne, M. Gorgerin, P. Ragaert, R. ten Klooster, H. Van Baekel, B. Vansteenkiste, C. Vlasselaer.
Date: 19 and 26 May, 7 and 16 June 2011