FITNESS

Online lectures

Online lectures Common modules 1. What is food packaging 1.1 Panorama of food packaging 1.2 Packaging materials and shaping process 1.3 Basic legal framework 2. Properties of food packaging materials 2.1 Thermal, mechanical and barrier properties 2.2 Food preservation technology and packaging 2.3 Chemical and physical stability of packaging materials 2.4 Mechanical design of packaging 3. Packaging and food preservation 3.1 Common physical chemical factors affecting food stability 3.2 Food packaging and shelf life 4. Innovations in food packaging 4.1 Biobased and biodegradable materials 4.2 Active packaging 4.3 Smart packaging 4.4 Nanotechnology strategies Specialized modules 1. Risk assessment 1.1 Hazard identification and characterization 2. Decision making and advanced risk management techniques2.1 Introduction to decision theory and risk management 2.2 Managing uncertainty by intervals and worst-case scenarios 2.3 Probabilistic approaches and Bayesian approaches 3. Legislation regulation of food contact materials 3.1 EU legislation, national regulations, US regulations, others 3.2 GMP and quality assurance standards 4. Mass transfer in food packaging 4.1 Principles of mass transfer 4.2 Migration modeling for monomaterials 4.3 Modeling for multi-materials, multi-steps process 4.4 Calculation of permeability in composite systems 4.5 Multicomponent diffusion, predictive models 4.6 Micro holes and leaks in packaging 5. FMECA applied to food packaging design5.1 History and principles of FMEA-FMECA 5.2 Diagram-based approaches 5.3 Computer-aided approaches 6. Molecular and thermodynamical modeling 6.1 Principles (forcefields, statistical-ensembles), overview of online databases 6.2 Microscopic theories of transport coefficients and free-energies 6.3 Calculations using fluctuation theorems 7. Eco-design 7.1 Methodologies used in life cycle assessment 7.2 Tools for life cycle impact assessment 7.4 Environmental impact of plastics and recycling 8. Forming, filling and sealing processes 8.5 Surface treatments and coatings 8.8 Packaging line optimization

Common modules

1. What is food packaging

1.1 Panorama of food packaging

Learn the seven functions of food packaging - level basic author: TUM

1.2 Packaging materials and shaping process

Packaging systems can be made from various materials - level basic author: UCP

1.3 Basic legal framework

Food packaging must comply with several obligations and legislations on chemicals, contact material, environment, consumer safety. - level basic author: LNE

2. Properties of food packaging materials

2.1 Thermal, mechanical and barrier properties

Methods and standards used to determine food packaging properties. - level basic author: UB

2.2 Food preservation technology and packaging

Introduction to food preservation and packaging technologies: thermal processing, aseptic packaging, modified atmosphere. - level basic author: UCP

2.3 Chemical and physical stability of packaging materials

Chemical and physical stability of packaging materials (please read §2.1 and §2.2 before) - level intermediate
author: UZAB

2.4 Mechanical design of packaging

Mechanical engineering of food packaging (please read §2.1 and §2.2 before) - level intermediate author: APT

3. Packaging and food preservation

3.1 Common physical chemical factors affecting food stability

Effects of water, oxygen, light, flavor losses, fresh food products, functionality requirements (please read §2.4 before) - level intermediate author: TUM

3.2 Food packaging and shelf life

Shelf-life is a concept covering many facets in food (please read §3.1 before) - level intermediate author: UB

4. Innovations in food packaging

4.1 Biobased and biodegradable materials

Biobased and biodegradable materials (please read §1 before) - level intermediate author: CSIC

4.2 Active packaging

With the concept of active packaging, the packaging system is not inert anymore and the active system is interacting with the food and/or its atmosphere. Active systems require to be beneficial for the food. Note that the use of active systems may have legal implications. (please read §1 before) - level intermediate author: CSIC

4.3 Smart packaging

Smart packaging concepts bring intelligent functions to the packaging (detecting, sensing, recording, tracing, communicating, applying some mathematical logic) (please read §1 before) - level intermediate author: CSIC

4.4 Nanotechnology strategies

Nanotechnology is an umbrella name covering different technologies, capabilities and impacts. They are essential to advanced, active, smart food packaging systems. - level intermediate author: CSIC

Specialized modules

1. Risk assessment

1.1 Hazard identification and characterization

Any chemical is likely to produce some form of adverse effect if taken in sufficient quantity". The concepts of acute toxicology and new concepts (endocrine disruption, low-dose effects and non-monotonic dose response, additive effects, biotests, SAR and QSAR models...) - level intermediate, advanced author: UB

2. Decision making and advanced risk management techniques

The concepts presented in this section uses the dimensionless formulation presented in §4.2.

2.1 Introduction to decision theory and risk management

Taking decisions under uncertainty may look usually more an art than a science. It is not correct and many results obtained in decision theory can be used in risk management. Very conservative scenarios minimize the risk to claim that a food packaging is safe, when it is not (risk of first kind = risk for the consumer). Conversely, they maximize the risk to discard a design, a formulation when it is safe (risk of second kind = risk for the supplier). A compromise exists by listing alternative scenarios and by clarifying the sources of uncertainty. A model with too much safety factors will provide unrealistic scenarios and will be unable to rank alternatives (i.e. to order scenarios according to the real risk of migration into foods ). - level intermediate, advanced author: INRAE

2.2 Managing uncertainty by intervals and worst-case scenarios

For any quantity involved in migration/decision models, it is easy to define a lower and an upper bounds. From these simple considerations, a full monotonic algebra can be derived. As an example: min+min=min, max+max=max. This lecture presents physically-inspired rules to derive similar monotonic scenarios for migration modeling. Two principles i) the mass action law (all transfer are proportional to initial amounts, transferred amounts cannot exceed total migration) and ii) entropy production (maximizing the dispersion of substances with time) are used to build robust scenarios subjected to strong uncertainties on chemical affinities and diffusivities. A methodology for a judicious choice of transport and thermodynamic parameters is exemplified. It is shown that they can orient irreversibly mass transfer in space and in time. The method is accepted for compliance testing.- level advanced author: INRAE

2.3 Probabilistic approaches and Bayesian approaches

Mass transfer equations (transport and boundary conditions) are not linear in time and space. Monotonic properties, shown in 2.2, are used to derive a general methodology to calculate migration and food contamination, when all properties are governed by arbitrary statistics representing either variabilities (initial amounts, thicknesses, contact times, temperature) or uncertainty (diffusivities, chemical affinity). This lecture will enable you to evaluate the probability the contamination of food exceeds a prescribed value. As a result, the calculated distributions can be used for calculating exposure by taking into account (or not) the practices of the consumer and of the supply chain. - level advanced author: INRAE

3. Legislation regulation of food contact materials

3.1 EU legislation, national regulations, US regulations, others

Since 1976, the regulation of food contact materials, including food packaging, is managed at the European level. However, not all of 17 groups of materials benefit from harmonized regulations. This lecture provides an overview of applicable regulations and of their principles. They obey to the same aim protecting consumers. - level intermediate author: LNE

3.2 GMP and quality assurance standards

Food contact materials need to be produced and recycled according to Good Manufacturing Practices (GMP), Safety & Quality management systems. The responsibilities and and the possible certification systems are presented in this lecture. - level intermediate author: LNE

4. Mass transfer in food packaging

4.1 Principles of mass transfer

Understanding mass transfer (diffusion, sorption/desorption, permeation, migration) is essential to the packaging designer, food and process engineer, risk assessor: Which material to choose (alone or in association)? Which thickness to reach a prescribed thickness? Are my specific migration levels acceptable? The considered solute/migrant/permeant can be a gas or an organic chemical. - level intermediate author: UB

4.2 Migration modeling for monomaterials

Desorption of substances from materials in direct contact with food (of finite volume ) is coined "migration". This mass transfer is full described in a simple case by the a dimensionless time , the packaging-to-food volume ratio and the partition coefficient . This lecture will explain why the migration is so different between fatty and aqueous food products, between a rubber and a glassy material, between a small and large migrant... - level intermediate author: INRAE

4.3 Modeling for multi-materials, multi-steps process

The results of §4.2 are generalized to multimaterials and multilayers enabling the simulation of the migration of adhesive, printing ink.. constituents. - level advanced author: INRAE

4.4 Calculation of permeability in composite systems

The results of 4.3 are exemplified at steady state to derive effective permeabilities from composite systems. - level intermediate, advanced
author: TUM

4.5 Multicomponent diffusion, predictive models

Diffusion and solubility at molecular scale and in non-ideal systems: how to integrate them in mass transfer models? How to relate the chemical structure of diffusants with their diffusivity and chemical affinity in polymers? How do temperature and plasticizing activate diffusion? How to get robust estimates? - level intermediate, advanced

4.6 Micro holes and leaks in packaging

Micro holes and leaks modify significantly the barrier properties of food packaging: how to characterize them? measure and simulate their effects. - level intermediate, advanced
author: UB

5. FMECA applied to food packaging design

It is recommended to follow sections §1., §2. and §4. before starting by this section.

5.1 History and principles of FMEA-FMECA

When something dramatic occurs, there is not one single cause. Failure modes, effects, and criticality analysis is a methodology () originating from the aeronautic industry to identify and analyze: all potential failure models of the various components of a system, the effects these failures may have on the system, how to avoid the failures and/or to mitigate their effects. The microbiological risks and some physical risks are managed already by the food industry by closely related methods (e.g., HACCP). The method has been proposed to manage chemical risks associated to migration and cross mass-transfer between materials. The method is compliant with the obligations set in regulations (EC) 2023/2006, 282/2008. They open the way to safe-by-design/preventive approaches of the contamination. - level intermediate, advanced author: INRAE

5.2 Diagram-based approaches

The FMECA approach requires to build large inventories and functional relations between entities and events. Diagrams help to organize the initial brain-storming and to orient future priorities. - level advanced

author: INRAE

5.3 Computer-aided approaches

Computer-aided approaches facilitate the deployment of FMECA approaches. The lecture illustrates various situations calculated with the open-source software FMECAengine: identification of critical steps, components, substances - level advanced author: INRAE

6. Molecular and thermodynamical modeling

6.1 Principles (forcefields, statistical-ensembles), overview of online databases

Molecular and thermodynamical modeling can fill the gap of missing data for some polymers, specific molecules (non-intentionally added substances), conditions (migration at rubber state) etc. With time, calculations tend to be cheaper and faster than experiments, while offering similar reliability. - level advanced author: INRAE

6.2 Microscopic theories of transport coefficients and free-energies

Diffusion in solids are less described than in liquids and gases. Theories are scarce and the last results of research are presented. - level advanced author: INRAE

6.3 Calculations using fluctuation theorems

Properties related to free-energies (solubilities, activity coefficients, miscibility...) can be calculated by brute force calculations at atomistic scale assuming a disordered mixture at molecule scale. - level advanced
author: INRAE

7. Eco-design

7.1 Methodologies used in life cycle assessment

Food Packaging needs to be sustainable. What does it mean? How to use Life Cycle Analysis (LCA) to evaluate the impact of food packaging and to new food packaging. - level intermediate author: UCP

7.2 Tools for life cycle impact assessment

This lecture introduces the concepts and definitions used in Eco-design of Packaging along with case studies. Case studies illustrate the advances and limits of LCA analysis and the interest of an evaluation of food/packaging systems through the entire supply chain. - level intermediate, advanced

author: APT

7.4 Environmental impact of plastics and recycling

There is no doubt plastics have changed our society and its habits since their use in the 1950s. Thanks to their versatility and workability, plastics have been used to meet all the needs of human beings, from physiological needs, safety, social belonging, esteem, and self-actualization. Today, pollution by plastics, due to mismanagement of the collection system, is one of the most important global issue facing our society. The first part is devoted to the environmental impact of plastics. Global data on plastics for food packaging are presented as well as the health risk associated with microplastics in soils and oceans. The second part is dedicated to the recycling of plastics. In this section, the actors in the recycling chain and the regulations related to the recycling process, materials and labels are discussed. Next, the concept of recyclability and the differences in recycling terminology (recyclable, renewable, biodegradable, compostable…) are explained. Finally, the main differences between mechanical and chemical recycling are explained. - level intermediate author: UB

8. Forming, filling and sealing processes

Please come back regularly, new sections will come in §8.

8.5 Surface treatments and coatings

Surface treatments increase the surface energy of the packaging surface in order to maximize the contact surface area and the adhesion of adhesives, inks and coatings. Principles and available technologies are reviewed in this lecture. - level intermediate author: UZAB-PBF

8.8 Packaging line optimization

A packaging line is a series system of the stages of the packaging process. For each stage, one or more (parallel) machines are used. These machines frequently have to deal with failures. The machines are put in a sequence and connected by conveyors, which can also serve as buffers. Which tools to optimize the packaging line and assure efficiency? Efficiency is the quality of being efficient, meaning that it produces the expected results without waste. Follow the lecture to learn more. - level advanced
author: APT

ERASMUS + Project - 2018-2020
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