This course is about the functions of food packaging. Different packaging are used for wrapping the food materials to extend the shelf life, safe delivery from farm to consumer and nutrients preservation. Contents of this course will also help the students to learn the properties and safety aspects of different packaging. It will also help to understand the labeling of packaging and safety of inks used for printing of packaging.

LEARNING OUTCOMES

• To provide the students with knowledge about Various food packaging
• To educate the students about quality of packaging material
• To learn about the safety of packaging materials
• Students will be able to know about the Labeling of food packaging which will help in proper transportation, storage, sale and the selection of food items for end user

COURSE CONTENTS

1. Food packaging: introduction, needs, functions.
2. Packaging types: primary, secondary, tertiary.
3. Packaging materials: rigid containers and Flexible packaging.
4. Properties of food packaging: physical, chemical.
5.  Packaging guidelines: retail containers, shipping containers.
6. Factors influencing design and selection of packaging materials: product, distribution, marketing, packaging operation, cost.
7. Printing processes: inks, adhesives. Filling and labeling.
8.  Food labeling: importance, types, methods.
9. Safety and legislation.
10. Novel food packaging techniques.

RECOMMENDED BOOKS AND READING MATERIALS

1. Lee, D.S., Yam, K.M and Piergiovanni, L. 2008. Food Packaging Science and Technology. CRC Press. Taylor and Francis Group, Boca Raton, Florida, USA.
2. EIRI (Engineers India Research Institute). 2007. Handbook of Packaging Technology. Engineers India Research Institute New Dehli, India.
3. Robertson GL. 2006. Food packaging: principles and practices. CRC Taylor and Francis, London, U.K.