Plastic Packaging and Shelf Life of Foods (PAC01)
Plastic Packaging and Shelf Life of Foods (PAC01) mainly covers the fundamental aspects of packaging and shelf life, essential plastic packaging knowledge, and current packaging topics, for example, circular economy and sustainable packaging. In addition, the shelf life of packaged food will be estimated by applying selected mathematical models.
Attendees will receive the training module and the recorded training (for online training only) and can gain access to specialist knowledge, experience, and research into these areas.
Course Objective
- To gain knowledge on the importance, concepts, theories and selection criteria of packaging for foods
- To understand the non-regulatory and regulatory requirements of packaging for foods
- To estimate the shelf life of packaged food using mathematical models
Topic 1 : Functions & Environment of Packaging
- Point 1
- Point 2
Topic 2 : Molecular Structure & General Properties of Plastics
- Point 1
- Point 2
Topic 3 : Manufacturing of Plastic Products
- Point 1
- Point 2
Topic 4 : Theory of Permeability in Food Packaging
- Point 1
- Point 2
Topic 5 : Safety in Packaging
- Point 1
- Point 2
Topic 6 : Deterioration Reaction in Foods
- Point 1
- Point 2
Topic 7 : Shelf Life Prediction Methods
- Point 1
- Point 2
Topic 8 : Circular Packaging
- Point 1
- Point 2
Trainers from FoodPro, Faculty of Engineering, UPM.
