This course begins by establishing the importance of packaging in protecting and preserving food. We then show you how manufacturers choose the shape and design of food packaging materials. You will learn about biopolymers and how bio-based materials are often called ‘environmentally friendly’ and ‘biodegradable’.

We then cover cellulose nanofibers and glycerols and trace their impact on the packaging of food materials that conform to the relevant standards and regulations. We examine diversified packaging materials, design and equipment used in the food industry. You will also learn about the protection and preservation of food materials.

The course lays out strategies to protect food meant for human consumption from contamination. We explain how organizations use the global 3-A sanitary standards to protect consumers from any risk associated with contaminated and unhealthy food. We demonstrate how osmotic pressure is found in fluid solutions. This course takes a close and sometimes technical look at the packaging technology and laws that keep food safe to eat.