FOOD 2010 Lecture Notes - Lecture 8: Copolymer, Food Packaging, Nylon

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Food packaging has been around since the beginning gourds, seashells, animal skins, pottery, cloth, and wooden containers = transportation and trade. Developing food-packaging materials is one of the fastest evolving areas of the food industry. Employment: good problem-solving skills and knowledge of fundamental principles of food processing, microbiology, and chemistry. Need to understand the characteristics of the packaging material and the specific needs of food manufacturers. Packaging protects food and plays an important role in communication between food manufacturers and customers. Successful packaging: suitable materials, proper techniques and designs = all provide specific properties to foods. Food industry criticized for over packaging = waste disposal problems. Foods are packaged b/c of containment, protection, convenience, and communication. Objectives = maintain product quality and safety from production to end-use at reasonable cost: containment (control) The design of packaging equipment and packaging units help divide products into cartons, cans, pouches. Important to the integrity of the product and to food safety.