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