FDE 216 FOOD PACKAGING Instructor Assist Prof Dr

Course outline 2 1) 2) 3) 4) 5) Packaging: Definitions and principles Functions of

Functions of packaging 3 Technical functions Protection Containment Logistics Utility of use Communicative functions

4 Properties of packaging materials Physical and Permeability mechanical (Barrier properties) properties Water vapor

5 Deteriorative reactions in foods Enzymatic reactions Chemical reactions Microbiologic Physical al changes Lipid

Course outline (cont. ) 6 6) Packaging Technologies Aerobic packaging Vacuum packaging Modified atmosphere

Main references 7 Coles R. et al. (2003). Food Packaging Technology. Blackwell Publishing and

Learning objectives 8 An ability to learn different types of packaging materials and their

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FDE 216 FOOD PACKAGING Instructor Assist. Prof. Dr. Eda Demirok Soncu E-mail: edemirok@eng. ankara. edu. tr Phone: +90312 203 3300 (3639 ext. ) Office: 2 nd floor #212

Course outline 2 1) 2) 3) 4) 5) Packaging: Definitions and principles Functions of packaging Properties of packaging materials Packaged product quality and shelf life Packaging materials Cellulosic materials Glass material Metals Plastic materials FDE 216 -FP 12/20/2021

Functions of packaging 3 Technical functions Protection Containment Logistics Utility of use Communicative functions Environmental functions Marketing Information Communication FDE 216 -FP 12/20/2021

4 Properties of packaging materials Physical and Permeability mechanical (Barrier properties) properties Water vapor permeability Mechanical strenght Oxygen permeability Light permeability Thermal conductivity Radiation barrier FDE 216 -FP Migration Class 1: No or negligible Class 2: migration Migration independent of the packaged Class 3: product Migration linked to interaction with the product 12/20/2021

5 Deteriorative reactions in foods Enzymatic reactions Chemical reactions Microbiologic Physical al changes Lipid oxidation Physical damage Nonenzymatic browning Insect damage Moisture changes Color changes Barrier to odor -pick up Flavor changes Nutritional changes Flavor scalping FDE 216 -FP 12/20/2021

Course outline (cont. ) 6 6) Packaging Technologies Aerobic packaging Vacuum packaging Modified atmosphere packaging Active packaging Intelligent (smart) packaging Edible packaging 7) Packaging of main food types Packaging of meat and meat products Packaging of dairy products Packaging of fruits and vegetables Packaging of cereals and snack foods Packaging of vegetable oils Packaging of beverages FDE 216 -FP 12/20/2021

Main references 7 Coles R. et al. (2003). Food Packaging Technology. Blackwell Publishing and CRC Press. 368 pages Jeantet, R. et al. (2016). Packaging (Part 5) In Handbook of Food Science and Technology 2/Food Process Engineering and Packaging. John Wiley&Sons, Inc. USA. 347 pages Robertson, G. L. (2010). Food Packaging and Shelf Life: A Practical Guide. CRC Press Taylor&Francis Group. 408 pages Piergiovanni, L. & Limbo, S. (2016). Food Packaging Materials. Springer. 78 pages Singh, P. et al. (2017). Food Packaging Materials: Testing FDE 216 -FP 12/20/2021 and Quality Assurance. CRC Press Taylor&Francis Group. 357 pages

Learning objectives 8 An ability to learn different types of packaging materials and their properties An ability to understand factors that affect packaged food product quality and shelf life An ability to have a knowledge on different packaging technology and their working principles An ability to learn packaging options for different FDE 216 -FP 12/20/2021 type of food products