The primary objective of food packaging is to contain and protect
foodstuffs from physical, chemical and mostly microbiological
spoilage. At the same time food packaging serves as a powerful
marketing tool attracting the consumer with features such as easy
opening and handling, information on the nutrient and caloric
content of the contained product, instructions on the preparation
and use of the package contents etc. It is difficult to imagine
modern society without packaged goods. The authors/contributors of
this book volume come from a variety of different backgrounds and
are well respected each one in their own field of research. Their
contributions have made the objective of the book possible.
Professionals such as food scientists, packaging technologists and
engineers as well as students engaging in food packaging and
seeking to update their knowledge will find the contents of this
book useful.
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