Food packaging technology

A source of technical and practical information on food packaging and its role as an essential component of the product

Increasingly packaging is seen not just as a container to hold the food or drink, but as an integral part of the product. In holding and protecting the food, the packaging has to be fully compatible with the contents and the way in which they are processed, has to convey information to the consumer via the label, and often provides a principal component of the brand image. The versatility demanded of modern food packaging reflects the many demands on the knowledge and skills of the food technologist, who needs to ensure that the right decisions are made with respect to the packaging used.

This book provides much of the information the food technologist will need. It takes an integrated view of packaging materials and the logistics of their use in the context of food preservation, processing, quality and shelf life. It will help the technologist with the development of new products, adding value to existing products, and reducing costs in the supply chain. The first four chapters cover the principles of packaging, product-package interactions and logistics. The subsequent chapters look, in turn, at specific package types and systems.

Based on contributions from an internationally recognised panel of authors, led by Richard Coles (consultant, London), Derek McDowell (Loughry College, Northern Ireland) and Mark Kirwan (consultant, London), this book will be of value to any food or product development technologist with an interest in food packaging technology.

Contents

• Introduction
• Food biodeterioration and methods of preservation
• Packaged product quality and shelf
• 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

Hardback book 346 pages