Funkcionalnost i dizajn ambalaže za pekarske proizvode

Korbar, Suzana

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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

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APA 6th Edition

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

MLA 8th Edition

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

Chicago 17th Edition

Harvard

Korbar, S. (2018). 'Funkcionalnost i dizajn ambalaže za pekarske proizvode', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:899502

Vancouver

Korbar S. Funkcionalnost i dizajn ambalaže za pekarske proizvode [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:899502

IEEE

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

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:899502

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Metadata

Title	Funkcionalnost i dizajn ambalaže za pekarske proizvode
Title (english)	Funcionality and design of package for bakery products
Author	Suzana Korbar
Mentor	Lidija Jakobek Barron (mentor)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Sub-department of Applied Chemistry and instrumental Methods) Osijek
Defense date and country	2018-09-27, 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)
Language	croatian
URN:NBN	urn:nbn:hr:109:899502
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2018-10-25 11:47:27