Introduction to Food Packaging

An overview of the history of packaging, its multiple functions, diverse packaging materials, and packaging machinery

Well-managed food packaging can provide humankind with a dependable solution for sustenance. Packaging is a critical tool for food preservation and food protection and facilitates the safe distribution of food. Effective packaging can lead to longer shelf-lives and improved global supply chain issues, and sustainable packaging can reduce food and environmentally harmful waste. Recent innovation in food packaging has shown it to be a dynamic field capable of evolving to meet new market and consumer needs.

Introduction to Food Packaging is an accessible overview, detailing its history, general principles, and its future in the industry. It introduces traditional and new materials alike and a diverse lineup of packaging technologies --which are continuously entering the market, along with other relevant topics. The result is a book which clearly demonstrates the potential of food packaging to meet the challenges of a sustainable, globalized world.

Introduction to Food Packaging readers will also find:

* An interactive digital version and a printed version including a full-color presentation with images, figures, tables and videos (digital version) presenting relevant key terms for each chapter, key concepts, learning objectives, an exhaustive bibliography and pertinent websites along with useful questions on key concepts

* Detailed discussion of topics including functions, packaging materials, packaging technologies, worldwide packaging regulation and more

* A companion website for instructors with answers to the questions posed on each chapter

Introduction to Food Packaging is ideal for students and instructors involved in Food Science and Technology classes related to food packaging as well as Chemical Engineering, Agricultural Engineering and Bioengineering students interested in learning about the principles, applications, and relevant topics of food packaging.