prikaz prve stranice dokumenta Funkcionalnost i dizajn ambalaže za pekarske proizvode
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undergraduate thesis
Funkcionalnost i dizajn ambalaže za pekarske proizvode
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:899502
Korbar, Suzana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Sub-department of Applied Chemistry and instrumental Methods

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Korbar, S. (2018). Funkcionalnost i dizajn ambalaže za pekarske proizvode (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:899502

Korbar, Suzana. "Funkcionalnost i dizajn ambalaže za pekarske proizvode." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:899502

Korbar, Suzana. "Funkcionalnost i dizajn ambalaže za pekarske proizvode." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:899502

Korbar, S. (2018). 'Funkcionalnost i dizajn ambalaže za pekarske proizvode', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:899502

Korbar S. Funkcionalnost i dizajn ambalaže za pekarske proizvode [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:899502

S. Korbar, "Funkcionalnost i dizajn ambalaže za pekarske proizvode", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:899502

Metadata
TitleFunkcionalnost i dizajn ambalaže za pekarske proizvode
Title (english)Funcionality and design of package for bakery products
AuthorSuzana Korbar
MentorLidija Jakobek Barron (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Sub-department of Applied Chemistry and instrumental Methods)
Osijek
Defense date and country2018-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ambalaža služi za čuvanje, rukovanje, isporuku i predstavljanje robe te čini dodirnu točku između proizvođača i potrošača. Funkcije ambalaže su zaštitna, skladišno-transportna, uporabna, prodajna, komunikacijska i ekološka. Dobra funkcionalnost doprinosi očuvanju kvalitete i trajnosti proizvoda. Dizajn ambalaže (ambalažni oblik, ambalažni materijal, informacije na pakiranju, izgled ambalaže) može imati veliki utjecaj na prodaju proizvoda. Pekarski proizvodi zahtjevaju ambalažu različitih osobina zbog niza promjena koje se odvijaju za vrijeme skladištenja, a odgovorne su za kratak rok trajnosti, ali i ambalažu privlačnog dizajna koji može utjecati na prodaju. Cilj ovog rada je definirati općenite funkcije ambalaže, karakteristike pekarskih proizvoda koji se nakon pakiranja moraju sačuvati, opisati pojedinu ambalažu i ambalažne oblike u koje se pakiraju pekarski prozvodi te noviju aktivnu ambalažu za pekarske proizvode.
Abstract (english)
Packaging serves for storage, handling, delivery and presentation of goods, and makes a point of contact between producers and consumers. Functions of package are protective, storage and transport, usable, sales, communication and ecological. High level of functionality helps to maintain the quality and durability of products. Packaging design (like packaging shape, material, information and the type) has a big role on selling. Bakery products require packaging of different traits due to number of changes that occur during the storage causing the short shelf life, but also attractive packaging design, which may affect sales.The aim of this work is to define general packaging functions, characteristics of bakery products that have to be preserved after packaging, to describe packaging in which bakery products are packaged and its forms and new active packing for bakery products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:899502
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-25 11:47:27