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Food Packaging

Detailed description of food packaging materials, composition and resistance to chemical and physical damage and their use in food systems as well as criteria for selection of packaging systems for specific food processing techniques will be presented. Methods of production, e.g.: blow mold, casting and estrusion; layering; lamination and co-extrusion; processing; and printing and sealing will be discussed.

Prefix:
FSC
Course Number:
636
Credits:
2.0