Course Objectives & Requirements:

Upon completion of this course, students will:

(1) understand the material properties of various packaging raw materials as well as the final package;

(2) be able to comfortably discuss packaging related issues such as materials selection, forming techniques and packaging sealing with a packaging engineer;

(3) understand the principal methods of packaging foods as well as criteria for selecting and testing packaging materials;

(4) have familiarity with packaging equipment and methods,

(5) have discussed recent advances in food packaging techniques and systems.

Course Contents:

1. Food Packaging Polymers: Properties of different types food packaging polymers and their application in food packaging.

2. Glass Packaging: Glass Properties; Glass Containers Manufacturing; Glass Container Strengthening Treatments; Use of Glass Containers in Food Packaging.

3. Metal Packaging: Properties of aluminium and stainless steel; Metal Container Manufacturing; Protective Lacquers; Recent Developments and Trends.

4. Cellulosic packaging: Paper and Paperboard Production; Paper bags and Wrappings; corrugated board and boxes; composite cans and fiber drums; Other types of Cellulosic materials.

5. Food Packaging Technologies: Retort-able packaging and aseptic packaging; Vacuum/modified atmosphere packaging; Microwaveable packaging; Active and intelligent packaging. 

6. General packaging technologies: including filling, sealing, printing, labeling and sealing technologies.

7.  Shelf life: Factors affect shelf life of packaged food.

8.  Food packaging Regulations: Different government regulations and legislation on food packaging.

Credits: 2