2.3.4. Bio-based materials: functionality and properties

Categories: 2. Prototype
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About Course

Knowledge and skills

Participants will acquire a comprehensive understanding of the different types of bioplastics used for food packaging and adequate knowledge of their properties and legal aspects. They will explore the intricate relationship between bioplastics and food quality and how these materials can affect the preservation of the quality and safety of packaged food.
Students will gain the critical analytical skills required to investigate and understand the suitability of bioplastics for food packaging in order to evaluate their potential for sustainable packaging solutions.


Teacher and organization

Santina Romani and Maria Alessia Schouten
Alma Mater Studiorum-Università di Bologna, Italy

What Will You Learn?

  • The aim of the course is to provide knowledge about the current status of bioplastics and new developments in bio-based and biodegradable materials and their applications in food packaging. The EU policy framework and regulations on bio-based, biodegradable and compostable plastics will be analysed. In addition, a critical analysis will be carried out to assess both the potential and limitations of these materials, particularly in terms of their sustainability and their technological properties and functional attributes in the context of food packaging.

Course Content

Main properties and functionality of flexible materials for food packaging

  • Main properties and functionality of flexible materials for food packaging

Classification of bioplastics based on origin and degradability

Bio-based and biodegradable polymers

Possible applications and limitations of biopolymers in food packaging