FOOD PACKAGING AND PROCESSING

Catalog description

FOOD 606 covers important topics for packaging and food processing. The course begins with the history of proper processing and packaging of food and regulators. Among the most important issues to be discussed are the different types of packages, packaging equipment, factors involved in the choice of packages, aseptic packaging, shelf-life studies, modified atmosphere packaging, active packaging for ecommerce and provisions, fasteners, seal integrity, tamper evidence. The course will also cover labeling and distribution issues including: automatic identification and data capture, graphic design printing, proper labeling and distribution. The combination of up -to-date topics will help students understand the importance of aseptic packaging and processing of food and techniques to ensure that kind of quality.