Manufacturing and Production

Food Packaging Technology and Shelf Life

Packaging is chosen on cost per unit and then blamed when the product fails in the market, though the failure is usually a barrier property nobody specified. This course makes the specification deliberate. Delegates work through the deterioration routes a product is actually vulnerable to, whether oxidation, moisture gain or loss, light, microbial growth or physical damage. Barrier properties are covered against those routes, including oxygen and moisture transmission rates and what the numbers mean in practice. Material families are compared: flexible films, rigid plastics, glass, metal and paper based structures. Modified atmosphere and vacuum packaging follow. Sealing integrity is addressed, since most pack failures are seal failures. Labelling and legal requirements are covered. Shelf life determination is treated properly, including accelerated testing and its limits. Sustainability and recyclability are addressed. The course closes on cost, on line compatibility and on investigating a packaging complaint.