• The objective of the course is to give an overview of the basic scientific and technical concepts of food packaging. Topics: Functions and requirements of food packaging. Terminology and materials used. Basic concepts in polymers and plastics with an emphasis on structure, properties, manufacture and characteriztion. Mass transfer in plastic packaging materials: diffusion, permeability and migration. Additional topics environmental and legal issues of food packaging and active and intelligent packaging trends.

  • 2022-Winter

2022-Winter