Course Description
In-depth critical examination of contemporary food packaging advances to facilitate objective assessments of the objectives and issues in implementation.
Athena Title
Advanced Food Packaging Tech
Non-Traditional Format
This course will be taught 95% or more online.
Prerequisite
FDST 7020E or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
Comprehension of developmental, introductory and new commercial technologies for food packaging functionalities to enable meaningful objective assessments applicable to research, development and/or commercial implementation.
Topical Outline
Overview - In-depth review of new food packaging technology Holistic/combination - Quantification Barrier packaging - Oxygen - Water vapor - Glass coatings - Nano composites Flavor scalping issues Shelf life prediction Retort pouches/trays/cartons Aseptic packaging Extended shelf life refrigerated - Ultra high pressure - Low dose irradiation Modified atmosphere packaging Home meal replacement - Sous vide Microwavable/dual ovenable Case ready fresh red meats Equipment Active packaging - Moisture control - Oxygen control - Carbon dioxide control - Odor control - Anti microbials Intelligent packaging - Temperature - Time-temperature integration - RFID - Interactive with - Home equipment - Distribution environment - Microbiological deterioration - Pathogens - Quality - Nutritional packaging Regulatory environment Distant future
Syllabus