Food Packaging Science and Technology

With a wealth of illustrations, examples, discussion questions, and case studies, this textbook covers basic principles and advanced technologies. Emphasizing the application of scientific principles to create effective designs and quality products, this text discusses packaging materials science and the chemical and physical properties of plastics, glass, metal, and cellulosic packaging materials. It analyzes traditional methods such as end-of-line operations, as well as canning, aseptic and vacuum/modified atmosphere packaging. It studies the shelf lives of various food categories and addresses sustainable packaging as well as sociological and legislative considerations.

Overview of Food Packaging Systems. Chemical Structures and Properties of Packaging Materials. Physical Properties of Packaging Materials. Permeation of Gas and Vapor. Migration and Flavor Scalping. Food Packaging Polymers. Glass Packaging. Metal Packaging. Cellulosic Packaging. End-of-Line Operations. Food Packaging Operations and Technology. Thermally Preserved Food Packaging: Retortable and Aseptic. Vacuum/Modified Atmosphere Packaging. Microwavable Packaging. Active and Intelligent Packaging. Shelf Life of Packaged Food Products. Elements of Packaging, Distribution and Shelf Life of Each Category Foods. Sustainable Food Packaging. Sociological and Legislative Considerations.