Course Details
Subject {L-T-P / C} : FP6632 : Advanced Packaging and Storage Technology { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Sabyasachi Mishra
Syllabus
Packaging developments, role of packaging for enhanced sustainability of food supply. Definitions and functions of packaging. Packaging strategy. Design and development of packaging for food products. Food bio deterioration and selection of packaging material. Packaged product quality and shelf life. Factors affecting quality and shelf life of packed foods. General characteristics of packaging materials for food systems. Mass transfer through packaging materials. Active and intelligent packaging: antioxidative packaging, antimicrobial, intelligent packaging systems in foods. Edible coatings and films. Biopolymer packaging. MAP for fresh fruits and vegetables, meat, poultry and fish. Microwavable food packaging. Packaging for nonthermal food processing.
Course Objectives
- To learn various aspects of advanced Packaging techniques of food materials.
Course Outcomes
Knowledge on various aspects of advanced Packaging techniques of food materials.
Essential Reading
- Jung H. Han, Innovations in Food Packaging., Academic Press
- K L Yam, D S Lee, Emerging Food Packaging Technologies: Principles and Practice., Elsevier
Supplementary Reading
- Richard Coles, Mark J. Kirwan, Food and Beverage Packaging Technology., John Wiley & Sons
- Gordon L. Robertson, Food Packaging: Principles and Practice, Second Edition., CRC Press