Course Description
General characteristics of packaging materials for food system; molded pulp and derivatives, edible coating and film materials: proteins, carbohydrates, lipids; biopolymers from biomass and microorganisms; thermoplastic starch, biopolymer-based composite packaging materials with nanoparticles; food and packaging interactions; mass transfer of gas and solute through packaging materials; shelf life evaluation of food; microwave packaging; active and intelligent packaging; design in gas packaging; aseptic packaging; retort pouch and tray for thermal process food; safety assessment of food packaging; eco-design for food packaging innovations, new packaging technologies for fast-moving food products; literature survey and presentation related to new system and food packaging