Food Packaging (FM)
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Course Description
Characteristics and functions of food packaging materials. Parameters affecting packaging material selection. The most common packaging materials for food packaging: polymers (monofilms, laminates), glass, metal (lacquered and non-lacquered cans),biodegradable polymers, edible films. Food packaging methods: aseptic packaging, vacuum packaging, modified/controlled atmosphere, active and intelligent packaging (susceptors). Food-packaging interaction (corrosion, migration, gas and water vapour permeability). Handling and transportation. Legislation on food contact materials. Packaging and environment (package waste).
Literature
- Debeaufort, F., Galić, K., Kurek, M., Benbettaieb, N., Ščetar, M (2021) Packaging materials and processing for food, pharmaceutical and cosmetics, Debeaufort, F., Galić, K., Kurek, M., Benbettaieb, N., Ščetar, M., (eds.). ISTE Ltd., London and John Wiley & Sons, New York. ISBN: 978-1-78945-039-2. pp. 386