Selected topics in food packaging

Course Description

Functional requirements of packaging materials. Protective laquers on food cans with regard to food type. Multilayer (laminates) and composite (metallised, susceptors) materials. Advances in food packaging materials and methods. Packaging machinery. Storage conditions. Selection of food packaging material for fresh, dehydrated, processed food (thermal, non-thermal). Food-packaging interaction. Legislation in food packaging.Selection of food packaging material and method with regard to food product (student presentation on selected food product).

Literature

1. 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