Packaging and Labelling of Products

  • Credits: 3
  • Ending: Examination
  • Range: 2C
  • Semester: summer
  • Year: 1
  • Faculty of Commerce

Teachers

Included in study programs

Business and Marketing

Teaching results

Knowledge
By completing the course, students will gain knowledge of basic terminology in the field of product packaging, classification and functions of packaging, packaging materials, product packaging systems in various industries and the importance of packaging and product labelling. They will gain knowledge about the impact of these types of packaging on the environment and ways of handling packaging waste (its disposal). Students will learn about the latest trends and innovative solutions in the field of product packaging.
Skills
By completing the course, students will be able to distinguish between mandatory and voluntary labeling of products and verify the accuracy of the information provided on the packaging of selected products. By completing the course, students will be able to assess the accuracy of information on the type of selected food and non-food products, design the type of packaging and packaging system to ensure the quality of the type of product and its type of protection as an intellectual property.
Competences
Being aware of the social and professional importance of packaging and its labelling for safety, product quality, consumer and environment.

Indicative content

The subject of packaging and labelling of products is aimed at emphasizing the importance of packaging and labelling of packaging in ensuring the quality of products. It enables the acquisition of knowledge about the functions of packaging, the division of packaging, basic and modern packaging materials, selected product packaging systems, factors influencing the quality and safety of packaging and products. It explains the importance of packaging in marketing, as well as its impact on the environment. It deals with the economic aspects of product packaging as well as the possibilities of the legal protection of packaging as an object of intellectual property.

Support literature

1. Athanassiou, A. (2021). Sustainable Food Packaging Technology. Vch Pubn GmbH.
2. Ducková, V, Pavelková, A. (2018). Balenie a označovanie potravín. Druhé prepracované vydanie. Nitra: Vydavateľstvo SPU.
3. Shukla, A.K. (2023). Food Packaging: The Smarter Way.Berlin: Springer.
4. Muthu, S.S. (2021). Sustainable Packaging. Singapore: Springer.
5. Rangappa, S. M., Parameswaranpillai, J., Thiagamani, S. M. K., Krishnasamy, S., Siengchin, S. (2023). Food Packaging Advanced Materials, Technologies, and Innovations. CRC Press.
6. http://www.packaging-cz.cz/cz/casopis
7. https://www.packagingnews.co.uk/
8. https://packagingeurope.com/
9. https://www.packaginginsights.com/
10. https://www.aipia.info/index.php

Syllabus

1. Classification and basic functions of packaging. Quality and safety of packaging. The importance of packaging in ensuring product quality. 2. Requirements influencing the choice of packaging resulting from legal regulations and product properties. 3. Packaging design. Tasks and means of packaging design. 4. The importance of packaging in marketing. Packaging as a marketing tool. The impact of packaging on improving product sales. Case studies. 5. Characteristics of basic packaging materials. 6. Characteristics of innovative packaging materials. 7. Labelling of products (compulsory and voluntary) and packaging (safety, identification of the type of packaging materials) in the context of consumer protection. 8. Environmental labelling of products concerning consumer protection. 9. Assessment of the impact of the selected type of packaging on the environment. Trends in environmentally friendly packaging materials. Packaging waste collection and recycling system - packaging waste. Disposal of packaging waste. 10. Basic product packaging systems in various industries (food, alcoholic and non-alcoholic beverages, medicines, cosmetics, detergents). 11. Innovative solutions in the field of product packaging (active and intelligent packaging, edible labels and edible packaging). 12. Packaging as an object of intellectual property. 13. Packaging in e-commerce. Economics of product packaging.

Requirements to complete the course

40% semester work;
60% written exam;

Language whose command is required to complete the course

Slovak

Date of approval: 06.03.2024

Date of the latest change: 17.10.2023