ABOUT THE COURSE:Food is a highly perishable commodity hand need a suitable packaging for extending the shelf life and preserving the nutritional quality. In this course, the various types of packaging materials and its properties and applications will be covered. The course will also cover the regulations and standards associated with it.INTENDED AUDIENCE: Students, Researchers and IndustrialistsPREREQUISITES: Diploma/ Degree in basic science or Food ScienceINDUSTRY SUPPORT: Packaging Industries and Food Industries
Overview
Syllabus
- Gordon L. Robertson, Food Packaging: Principles and Practice, Third Edition, 2013.
- Gordon L. Robertson, Food Packaging and Shelf Life: A Practical Guide, 2010.
- Ruben Hernandez, Susan E. M. Selke, John Culter, John D. Culter, Plastics Packaging: Properties, Processing, Applications, and Regulations, 2000.
- Walter Soroka, Fundamentals of Packaging Technology-Fourth Edition.
Taught by
Prof. Maya Raman, Prof. Jenny Ann John
