People Innovation Excellence
 

FOOD PACKAGING AND STORAGE TECHNOLOGY (2 Credits)

Learning Outcomes:

On successful completion of this Course, students will be able to: Explain about basic principles of food packaging such as definitions, functions, emerging food packaging technologies, labeling and sealing system, and deteriorative reaction in foods; Illustrate about various types of packaging materials, including characteristics, properties, and interaction between food and packaging materials; Apply the various types of packaging materials to the various types of food products; Interpret the novel food packaging innovation such as aseptic packaging system, active and intelligent packaging and modified atmosphere packaging; Predict the self life of food with interpret the safety aspects, regulation and legislation, and waste management in food packaging.

Topics:

  1. Introduction to food packaging;
  2. Barrier properties of thermoplastic polymers;
  3. Food Packaging Materials;
  4. Labelling, sealing, regulation, and safety of food packaging;
  5. Modified atmosphere packaging;
  6. Active and intelligent packaging;
  7. Aseptic packaging of foods;
  8. Packaging of horticultural products, snacks and beverages;
  9. Packaging of flesh and dairy products;
  10. Kinetics: Shelf life of packaged foods;
  11. Kinetics: deteriorative reactions in foods.

Published at : Updated

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