HOSP7051 - Food Packaging and Design

Module Details

Module Code: HOSP7051
Title: Food Packaging and Design
Long Title: Food Packaging and Design
NFQ Level: Intermediate
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: The learner will gain a comprehensive understanding and critical awareness of packaging design in general, of the issues that determine a client's brief and how they influence a designer's approach including marketing and branding concerns. The dynamics of the retail situation, environmental considerations, functionality and legal requirements will be investigated.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Evaluate the branding retail environment and the significance of packaging as a component of the marketing mix, for food and beverage products.
LO2 Examine the functions of packaging taking into consideration the food characteristics that influence packaging and packaging materials.
LO3 Identify and critically evaluate 3-D forms and manufacturing processes as related to food and packaging design.
LO4 Discuss the product-designer relationship in the development of packaging for food and beverage products.
LO5 Design and apply food packaging for a self initiated food or beverage product, incorporating suitability, legal, technical and visual components.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Marketing Considerations
Packaging in the Marketing mix. Brand Identity. Brand Manifestation. The retail environment. Product Differentiation. Packaging Dynamics. Proprietary versus own brand. Sector behaviour.
Types and Functions of Packaging
Types of packaging: innovative formats, active and intelligent packaging, smart packaging, biodegradable packaging. Functions of packaging. Material selection: characteristics and functions. Shelf Life considerations. Safety considerations of food packaging. Contaminants within food packaging materials. Migration from packaging components. Effects of packaging on the environment, including sustainability. Sourcing of packaging. Packaging for convenience. Consumer information on packaging. E.U.Regulations on packaging.
Research and Analysis
Contemporary case studies of 3D form and function of brand packaging. Visual research and communication of message through graphic design solutions.
Design and Development
Exploration of appropriate ideas, creative thinking and generating original ideas. Formulation of creative solutions in relation to set briefs. Recognise the production values and design requirements of studio based photography for packaging design.
Portfolio
Final, presentation of work with appropriateness of visual solutions of set objectives of the brief.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2,3,5
Assessment Description
Development of the packaging design process
Assessment Type Project % of Total Mark 50
Timing Week 12 Learning Outcomes 1,2,3,4,5
Assessment Description
Portfolio assessment of completed packaging project.
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 13 Learning Outcomes 1,2
Assessment Description
Packaging and functions; Design and Development.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Related Theory Every Week 1.00 1
Lab Contact Packaging Design Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Suggested reading, study and related assignments Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Packaging Design Every Week 2.00 2
Lecture Contact Related Theory Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Learning (Non-contact) Suggested reading, study and related assignments Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Calver Giles. (2007), What Is Packaging Design, Rotovision, [ISBN: 978-294036188].
Supplementary Book Resources
  • Demirci, Ali.,Ngadi, Michael O.. (2012), Microbial decontamination in the food industry Novel methods and applications, Woodhead Publishing Ltd,, Cambridge,, [ISBN: 9780857095756].
  • Robertson. Gordon L.. (2013), Food packaging, Washington, DC; Taylor & Francis, p.706, [ISBN: 9781439862414].
  • Brody Aaron L.. Flexible packaging of foods ., Butterworths, 1970., London.
  • Coles Richard, McDowell Derek , Kirwan Mark J.. (2009), Food Packaging Technology, Wiley, Blackwell, p.368, [ISBN: 978140514771].
  • Kozak Gisela, Wiedemann Julius. (2008), Package Design Now, Taschen, p.414, [ISBN: 978-382284031].
  • Hargreaves, Ben.. (2004), Eat me : successful, seductive food packaging design, Rotovision, Switzerland..
  • Yam Kit L., Lee D.S.. (2012), Emerging food packaging technologies Principles and practice, Woodhead Publishing Ltd, ., Cambridge,, [ISBN: 9780857095664].
  • Wheeler Alina. (2012), Designing Brand Identity: An Essential Guide for the Whole Branding Team, 4th Edition. John Wiley and Sons, p.368, [ISBN: 978-111809920].
  • Minguet Josep Maria, Abellan Miquel. (2011), Eat drink graphics, Monsa, Barcelona, p.192, [ISBN: 9788496823976].
  • Food Safety Authority of Ireland. (2014), Food Contact Materials Factsheet, Issue 1. Food Safety Authority of Ireland, Dublin.
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 5 Mandatory
CR_FFBUS_8 Bachelor of Science (Honours) in Food Business 5 Mandatory