The course is designed to provide a detailed basis to understand fundamental principles of food packaging. Topics covered in this course include: introduction to food packaging, fundamentals of food packaging, physical and chemical properties of packages(traditional and modern packages) packaging development, factors determining choice of packaging material, graphic design and printing of food packaging materials, manufacture of packaging materials (glass, metals, paperboard, corrugated paperboard, plastics and laminates) in the food industry, closure systems and labelling, packaging designs, packaging requirements of different foods (soft beverages and alcoholic drinks, meat, fish and poultry, milk and milk products, fruits and vegetables, cereal and cereal products, bio packaging, standards and legal requirements for food packaging materials and food packaging waste and legislation of packaging materials.
- Teacher: Mary Apolot
- Enrolled students: No students enrolled in this course yet