HNSC 1200 Lecture Notes - Lecture 11: Municipal Solid Waste, Food Processor, Source Reduction

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Discuss the purpose of food packaging and describe the types of food packaging discussed in the course notes . Discuss the environmental impact of food processing and packaging . The main purpose of food packaging is to slow food deterioration by offering protection from physical, chemical and biological factors. Common food packaging materials include glass, paper, plastic (thermoplastic) and metal. The type of packaging used is often dependent on the food to be packaged. lomoar cp sd. Food is packaged in wrap that oxygen cannot permeate. Benefits of removing oxygen: slows vegetable and fruit ripening, prevents colour changes in pre-cut vegetables and fruit, reduces mold and bacterial growth, prevents rancidity of fats, slows the breakdown of vitamins. Slows the enzymes that produce (cid:498)off(cid:499) flavors and scents. Foods must still be refrigerated if they are perishable. May allow for the growth of anaerobic microorganisms. Examples of foods that may use map: bagged salads, vacuum packaged deli meats, fresh pasta, etc.