Food Packaging and Shelf Life of Foods (PAC02)
Food Packaging and Shelf Life Assessment (PAC02) covers the essential aspects of knowledge in food packaging, such as the selection of packaging materials and manufacturing processes, deteriorations and deteriorative reactions in foods, food shelf life, and assessment methods.
Hands-on training will be conducted to estimate the shelf life of selected packaged foods. Attendees will apply selected predictive mathematical models and software to strengthen their knowledge and data analysis skills through application.
Course Objective
- To strengthen knowledge on the packaging that provides sufficient protection and preservation for a longer shelf life of foods
- To understand the circularity concepts in packaging and selection criteria for materials and manufacturing process
- To estimate the shelf life of packaged food by applying predictive mathematical models and data analysis software
Topic 1 : Definitions and Functions of Packaging for Foods
- Point 1
- Point 2
Topic 2 : Concepts and Fundamental of Packaging Cycle and Environment
- Point 1
- Point 2
Topic 3 : Plastic Packaging Materials and Manufacturing Processes
- Point 1
- Point 2
Topic 4 : Food Preservation and Shelf-life
- Point 1
- Point 2
Topic 5 : Deterioration of Food Products
- Point 1
- Point 2
Topic 6 : Chemical Degradation Reactions in Food
- Point 1
- Point 2
Topic 7 : Rates of Deteriorative Reactions
- Point 1
- Point 2
Topic 8 : Shelf-life Testing Methods
- Point 1
- Point 2
Topic 9 : Hands-on Training
- Point 1
- Point 2
Trainers from FoodPro, Faculty of Engineering, UPM.
