Food Packaging

Course Objectives:

1. To provide students with a comprehensive understanding of food packaging materials, technologies, and their role in food preservation and safety.

2. To explore the principles of packaging design, including the choice of materials, technologies, and sustainability considerations.

3. To understand the influence of packaging on food quality, shelf life, and consumer perception.

4. To examine the emerging trends and innovations in food packaging, including active, intelligent, and environmentally friendly packaging.

5. To equip students with practical knowledge on the regulatory standards, labeling, and safety requirements related to food packaging.
   
   

Course Outcomes:

Upon successful completion of this course, students will be able to:

1. Understand the principles of food packaging and its role in food preservation, safety, and convenience.

2. Identify and describe the properties of different food packaging materials and their applications in the food industry.

3. Evaluate the effects of packaging on food quality, shelf life, and sensory characteristics.

4. Apply knowledge of packaging technologies to design and develop packaging systems that meet both functional and sustainability requirements.

5. Understand food packaging regulations and labeling requirements, and apply them in real-world food packaging scenarios.
   
   

Unit 1: Introduction to Food Packaging

• The role and importance of packaging in food preservation, safety, and convenience.

• Functions of food packaging: Protection, containment, communication, convenience, and branding.

• Historical evolution of food packaging technologies.

• Types of food packaging: Primary, secondary, and tertiary packaging.

• Consumer and environmental factors influencing packaging design.
  
  

Unit 2: Packaging Materials for Food

• Types of packaging materials: Glass, plastic, paper, metals, and composite materials.

• Properties of packaging materials: Mechanical, thermal, barrier, and aesthetic properties.

• Selection criteria for food packaging materials based on food type, shelf life, and market needs.

• Packaging for different food categories: Fresh, processed, perishable, shelf-stable, and frozen foods.

• Innovations in biodegradable and sustainable packaging materials.
  
  

Unit 3: Food Packaging Technologies

• Traditional and modern packaging technologies: Vacuum packaging, modified atmosphere packaging (MAP), and controlled atmosphere packaging (CAP).

• Active and intelligent packaging: Oxygen scavengers, moisture regulators, and antimicrobial packaging.

• The use of nanotechnology in food packaging: Nanocomposites and nanocoatings.

• Packaging for convenience foods: Ready-to-eat, ready-to-cook, and single-serve packaging.

• Packaging machinery: Types of machinery and the packaging process.
  
  

Unit 4: Shelf Life and Food Quality in Packaging

• The impact of packaging on food quality attributes: Freshness, flavor, texture, and color.

• Shelf-life extension through packaging: Control of oxygen, moisture, temperature, and light.

• Packaging and food microbiology: Role of packaging in controlling microbial growth.

• The role of packaging in maintaining nutritional value during storage and distribution.

• Packaging and sensory properties of food: Consumer perception and preferences.
  
  

Unit 5: Packaging Regulations, Sustainability, and Future Trends

• Regulatory frameworks for food packaging: FDA, EU regulations, and Codex Alimentarius guidelines.

• Packaging labeling requirements: Nutritional information, allergens, and recycling symbols.

• Sustainability in food packaging: Environmental impact, recycling, and waste management.

• Innovations and trends in food packaging: Smart packaging, edible packaging, and sustainable materials.

• Future challenges in food packaging: E-commerce packaging, consumer demand for sustainability, and the role of technology in packaging innovation.
  
  

References:

1. Robertson, G. L. (2016). Food Packaging: Principles and Practice (4th ed.). CRC Press.

2. Soroka, W. (2015). Fundamentals of Food Packaging. Springer.

3. Rahman, M. S. (2017). Handbook of Food Preservation (3rd ed.). CRC Press.

4. Niskanen, E. (2021). Sustainable Food Packaging Technologies: Materials, Processes, and Applications. Elsevier.

5. Welles, M. (2016). Food Packaging and Shelf Life: A Practical Guide. Wiley-Blackwell.