Introduction; Packaging design and development; Function of packaging; Types of packaging materials and their barrier properties; Forms of packaging; Shelf life and quality of packaged products; Modern trends in food packaging; Packaging of fruits; Packaging of vegetables, Fruit and vegetable-based products, Staple foods, Cereal based products and beverages.
Course ILOs:
On successful completion of the course, the student should be able to
1. Understand the importance of food packaging in national and international trade.
2. Identify the factors affecting shelf life and the quality of fresh and processed foods.
3. Familiarized with the types of packaging materials and their barrier properties.
4. Describe different techniques available for different types of foods.
Without packaging, the majority of products of any description simply
could not exist. They could not be transported from the place of manufacture to
the place of use, whether that is the home, in the case of consumer products or
a factory in the case of industrial products. It is a grave misconception to
think of packaging as being unnecessary or wasteful. It is true that packaging
is thrown away once it has served its purpose, but benefits far outweigh the
negatives. Novel methods of packaging and green conceptual, environmentally
friendly packaging innovations are also a trend of future society. By following
this course you may learn how to select proper packaging for different food
items and it may help in designing a new package for new product development.
Tuffline Pvt. Ltd. is one of the most leading packaging manufacturing company
which we hope to visit and gain practical aspects of novel packaging.
- Teacher: D.V.P. Chandramali
- Teacher: W.A.G.E. Wijelath