Food Packaging Science and Technology (16:400:606)
Credit: 3
Prerequisite: B.S. degree in food science, chemistry, or related field.
Prerequisite: B.S. degree in food science, chemistry, or related field.
Time & Place:
Instructor:
Kit L. Yam, Ph. D.
kyam@sebs.rutgers.edu
65 Dudley RD, Room 415
(848) 932-5467
(732) 932-6776
Learning Goal
Provide the students with a good understanding of food packaging science and technology and their applications.
Topics to be covered
- Overview of Food Packaging
- Structure/Properties of Packaging Materials
- Food Packaging Polymers
- Conversion of Packaging olymers
- Permeation of Gas and Vapor
- Migration and Food-Package Interactions
- Metal, Glass, and Cellulosic Packaging
- Food Packaging Operations
- Retortable Packaging
- Aseptic Packaging/Vacuum/Modified Atmosphere
- Microwavable Packaging
- Active and Intelligent Packaging
- Controlled Release Packaging
- Food Packaging Development
- Packaging Sustainability
Expected outcomes
After successful completion of this course, the students will have learned the followings:
- How to use the functions/environments model to design food packaging systems.
- How to select appropriate packaging materials based on the requirements of the food product and distribution environment.
- How to identify and solve food packaging problems.
- How to evaluate new and existing technologies for a particular food packaging application.
- How to use the Internet to obtain information (including material specifications, patents, government regulations, and so on) for particular food packaging issues.
Assessment
- Class participation and discussions
- Home assignments
- Mid-term and final exams
- Team projects
- Presentations in class