Packaging plays a vital role in food preservation. It also protects food from physical damage and conveys marketing and statutory information about the product. The packaging materials used in the food sector — primarily glass, metal, plastic, and paperboard — compete directly with one another, with success dependent on functionality, cost, and impact on brand value. Food Packaging Technology offers a contemporary overview of food processing and packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, hygiene, labeling, and package design.

From the Preface: “...It is essential that those involved in food packaging innovation have a thorough technical understanding of the requirements of a product for protection and preservation, together with a broad appreciation of the multi-dimensional role of packaging. This book...inform[s] designers, technologists and others in the packaging chain about key food packaging technologies and processes...”

Target Audience: Packaging technologists, package designers, users of packaging in food companies, packaging machinery designers and manufacturers, and package specifiers and purchasers.

Table of Contents:

Introduction

Food Biodeterioration and Methods of Preservation

Packaged Product Quality and Shelf Life

Logistical Packaging for Food Marketing Systems

Metal Cans

Packaging of Food in Glass Containers

Plastics in Food Packaging

Paper and Paperboard Packaging

Active Packaging

Modified Atmosphere Packaging

Index