Food Packaging Materials and Methods

Course Description

COURSE CONTENT

Properties and characteristics of packaging materials used for food packaging. Parameters affecting packaging material choice: nature of food, food processing, storage/transport conditions. The most commonly used packaging materials for food packaging: polymers (mono-materials, laminates), glass, metals. Organic coatings on metals. Biodegradable polymers. Edible packaging. Development of new materials. Testing methods for packaging materials. Packaging methods: aseptic packaging, vacuum packaging, modified atmosphere packaging, active and intelligent packaging, packaging use in microwave ovens (susceptors). Food-packaging interaction (corrosion, migration, gas and water vapour permeability). Handling and transportation. Food contact materials regulations (RH, EU legislation). Package and Environment (package waste).

LEARNING OUTCOMES

• Demonstrate knowledge and systematic understanding of packaging material and method influence on particular food product
• Critically analyse and evaluate the interaction between food and package
• Critically think, create and implement her/his own ideas in selection and/or improvement of packaging materials and methods for particular food product
• Comunicate with colleagues and wide scientific community in the area of her/his expertise

Lectures

Literature

1. ROBERTSON, G. L. Food Packaging – Principles and Practice, Marcel Dekker, Inc., New York 2013.
2. Dong Sun Lee, Kit L. Yam, L. Piergiovanni, Food Packaging Science and Technology, 2008, CRC Press.
3. Vujković I., Gali K., M. Veres, packaging for food packaging, Tectus, Zagreb, 2007.
4. STEELE R. (ed) Understanding and measuring the shelf-life of food, Woodhead Publishing Ltd., Cambridge 2004.
5. AHVENAINEN R.(ed) Novel food packaging techniques, Woodhead Publishing Limited, Boca Raton, 2003.