Food Packaging Science and Technology, Second Edition (2^nd Ed.)

With a wealth of illustrations, examples, discussion questions, and case studies, the second edition of Food Packaging Science and Technology continues to thoroughly cover basic principles and technologies as well as advanced topics in food packaging applications with unparalleled depth and breadth of scope. New in this edition are five chapters that cover emerging packaging materials and technologies as well as additional case studies, expanded problem sets, and updated references. Additionally, clarity and logical flow has been improved.

Overview of Food Packaging Systems. Part 1: Packaging Materials Science. Chemical Structures and Properties of Packaging Materials. Physical Properties of Packaging Materials. Permeation of Gas and Vapor. Migration and Food-Package Interactions. Food Packaging Polymers. Glass Packaging. Metal Packaging. Cellulosic Packaging. Part 2: Packaging Technologies. End-of-Line Operations. Food Packaging Operations and Technology. Thermally and Nonthermally Preserved Food Packaging. Vacuum/Modified Atmosphere Packaging. Microwavable Packaging. Active Packaging. Part 3: Packaging Food Science. Shelf Life of Packaged Food Products. Food Products Stability and Packaging Requirements. Part 4: Packaging Sociology. Sustainable Packaging. Sociological and Legislative Considerations. Part 5: Emerging Materials and Technologies. Biobased Packaging Materials. Nanomaterials. Controlled Release Packaging. Smart/Convenient Packaging. Intelligent Packaging.