FOOD PACKAGING AND STORAGE TECHNOLOGY (2 Credits)

Learning Outcomes:

On successful completion of this Course, students will be able to: Evaluate the fundamentals of packaging materials and several innovative packaging processes for developing advanced food packaging; Choose the right packaging for a particular food product; Predict shelf life of foods and food deterioration with theory of kinetics.

Topics:

1. Food packaging materials;
2. Modified atmosphere packaging;
3. Active and intelligent packaging;
4. Aseptic packaging of foods;
5. Introduction to Food Packaging;
6. Plastic packaging;
7. Kinetic Shelf Life: ASLT;
8. Plastic Packaging;
9. Food Packaging Materials;
10. Food Labelling;
11. Sustainable Packaging;
12. Food labelling and sealing;
13. Shelf Life of Food;
14. Accelerated Shelf Life Testing (ASLT);
15. ASLT – Critical Moisture Content.