Module 8: Packaging and Labelling: Intended Learning Outcome (Objectives)
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Lovely VillasModule 8: Packaging and Labelling: Intended Learning Outcome (Objectives)
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Lovely VillasMODULE 8: PACKAGING AND LABELLING
INTRODUCTION
Food processing is seasonal in nature, both in terms of demand for products and availability
of raw materials. In the case of raw materials which are available throughout the year, such as milk,
there are established peaks and troughs in volume of production, as well as variation in chemical
composition.
Packaging maintains the benefits of food processing after the process is complete, enabling
foods to travel safely for long distances from their point of origin and still be wholesome at the time
of consumption. However, packaging technology must balance food protection with other issues,
including energy and material costs, heightened social and environmental consciousness, and
consciousness, and strict regulations on pollutants and disposal of municipal solid waste.
INTENDED LEARNING OUTCOME (OBJECTIVES)
At the end of the lesson, the students will be able to:
1. Define food packaging
2. Identify the types of packaging and package materials used for food preservation
3. Recognize the characteristics and objectives of food packaging; and
4. Appreciate the importance of food packaging and labeling.
INCULCATING CONCEPT (LESSON PROPER)
Packaging is the process of enclosing a product into a paper cartons, boxes, plastics and the
likes. This is primarily done to protect the product from being attacked by insects or other
harmful organisms and atmospheric contacts. It also maintains the freshness and enhances
the life of a product. Packaging greatly affects the products’ distribution and display and
the way they appeal to the customers. Moreover, packaging facilitates the display of
information on the product.
Labeling is the display of information about a product. It is oriented into the products’
package or container or in the product itself.
Types of packaging
1. ASEPTIC PROCESSING. For food that are sterile and are to be maintained sterile.
Items includes liquid eggs, milk and milk products drink, along with other foods that
are processed and need to be preserved for longer periods of time.
2. TRAYS. Are what meats, plant seeds, and drinks can be carried in. they are mostly
flat with raised edges to keep the product in place, and are made of various
materials such as paperboard.
3. BAGS. Like trays, bags are a common form of food packaging. Most commonly
known are bagged snacks chips, pretzels and fruit apples, potatoes . “Bagging”
separates the food from the environment, namely the air.
4. BOXES. Are used for the most easy form of transportation of a food product. Most
common materials found in boxes are metal, corrugated fiberboard, and wood.
Frozen pizzas, cereals, and snack crackers are examples of foods packaged in boxes.
Food Processing, Labelling and Packaging AY 2020-2021
5. CANS. Are also an excellent way of preserving and transporting foods. Most cans are
made of steel or other thin metal when found in stores, as well as glass jars when
foods are canned in the home.
6. CARTONS. Are also made out of corrugated fiberboard and are used for transporting
food.
7. FLEXIBLE PACKAGING. Protects the food from the environments and create an
adequate means of transporting foods. Bagged salad is a common food found in
flexible packaging.
8. PALLETS. Are used for mass transportation of a product. Boxes of the product are
placed and stacked on the pallet, then wrapped to secure and decrease food
movement.
9. WRAPPERS. Used for individual items, wrappers provide protection between the
food and the environment. Candy bars are most commonly thought of.
The Characteristics and Objectives of Packaging
Characteristics:
Convenience. A good packaging has the characteristic of not being too heavy nor
is it of the design and size that may create inconvenient to the buyers of
products.
Security. Packaging must be done that absolute security for the protection of
product is assured.
Adaptability. Packaging does not present any difficulty for keeping it in the
almirah or refrigerator.
Dependability. A good packaging should have such a characteristic that it creates
confidence in the minds of the buyers that the contents must be of standard
quality.
Status. Packaging definitely adds prestige to the person who carries products
well packaged.
Aesthetic. Packaging bears the mark of aesthetic sense. This sense adds a lot to
the status of the customer.
Objectives:
Protection. Packaging aims to protect the product from damages. It preserves
quality of the product form damages that occur from climatic conditions,
mishandling, spilling and evaporation.
Storage. Packaging facilitates storage of products till they are used.
Information. Packaging provides information about the product and its
manufacturer. It informs about product ingredients, directions for use, price,
date of manufacturer etc.
Positioning. Packaging promotes the product. Advertising messages and sales
promotion schemes can be printed on packages. They facilitate self-service
marketing
Distribution. Packaged products are convenient to handle and distribute. They
can be easily transported.
The different types of package materials used for food preservation.
Food packaging materials can include:
1. Plastic
Food Processing, Labelling and Packaging AY 2020-2021
Are organic polymeric materials that can be molded into the desired shape. Plastic
containers and packaging protect against the contamination of food and offer
adequate mechanical strength.
4 types of plastics that are used in packing food.
Polythene High Density HDPE – A strong type of plastic used in packaging.
Polyethylene Terephthalate – A shatter proof, light weight material that can
be recycled.
PVC or Polyvinyl Chloride – Non-pressurized type.
Polythene low density LDPE – is the softer plastic that is flexible, shatter
proof and cheap to produce.
2. Metals
The main use of these metals is the preservation of canned foods and beverages.
The most commonly used are tin-coated steel and aluminum cans. It is an
opaque material that provides an advantage for food that is sensitive to light.
Types of Metals used in packing foods.
Tin cans – made of steel sheet coated with tin as a measure of protection
against corrosion of steel, especially when they contain products with low
pH.
Aluminum – is increasingly used for canning due to its lightness, low cost and
capacity to be recycled.
Aluminum foil – is formed by layers of laminated aluminum. It is a highly
flexible product that allows to preserve or protect food in the domestic
environment.
Thin-walled aluminum cans – are suitable for carbonated beverages, while
wide-walled cans are suitable for steam sterilization.
3. Glass
Is an inert material that is impermeable to gases and vapors. It is an excellent
and completely with food. However, it is a fragile, heavy material that requires a
lot of energy to be manufactured.
4. Products derived from wood are widely used in the packaging of food in the form of
paper and cardboard.
Paper
Is a very cheap, lightweight product with excellent printing capacity. Although it
is very sensitive to moisture, it can be corrected with a combination of paper and
other materials such as plastic or paraffin.
Cardboard
A material made up of several superimposed layers of paper, making it thicker,
harder and more resistant than paper. Its main use is for packing and containers
in the form of boxes.
5. Styrofoam
A disposable food packaging for various foods and beverages, such as processed
instant noodles, ice cream from ice cream parlors, cooked food from delicatessens
or food stalls, or beverages like “coffee to go”.
Food Processing, Labelling and Packaging AY 2020-2021
REFERENCES
Ref. A. EFERZA Academic Publications, Food Processing. 2013.
Ref D: 3G Elearning FZ LLC, Food Processing Beginner. 2016.
www.yourarticlelibrary.com/advertising/products-advertising/packaging-of-
products-functions-characteristics-and-advantages/74161/
bbatexts.blogspot.com/2013/09/objectives-of-packaging.html?m 1
www.assemblies.com/food-packaging-9-types-and-differences-expalined/
www.btsa.com/en/packaging -material-food/
