This Brief is concerned with the material chemistry of food packaging materials. It introduces the properties and peculiarities of typical packaging materials, such as plastics, cellulose components, ceramics and metals. Their overall performance as food packaging material is determined by the chemical and physical properties. The Brief describes how the final properties of a food packaging material can be influenced through chemical modifications in the structure and composition of the used components. The authors also cover potential chemical reactions of food packaging materials that may affect their performance. Potential hazards that may arise, such as influences on the product quality, or effects on their recycling or disposal, are discussed. Different influences, like metal corrosion, chemical resistance and degradability of the main packaging materials, or properties like hydrophobicity, surface energy and migration have to be taken into account. This Brief gives an introduction to all these different aspects of food packaging.

With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope. Emphasizing the application of relevant scientific principles to create effective designs and quality products, an international team of contributors draws on their collective experience to equip you with the necessary knowledge and tools to tackle modern food packaging problems.

Divided into four parts, this book begins with an extensive discussion of packaging materials science. Contributions review the basic concepts of chemical and physical properties as they relate to food packaging. They cover gas permeation and migration and give detailed information on the four basic types of packaging materials: plastics, glass, metal, and cellulosic. The second part applies the previous information to the field of packaging technologies. Traditional methods and concepts such as end-of-line operations, permeation and migration, canning and aseptic packaging, and vacuum/modified atmosphere packaging are juxtaposed with the more advanced technologies of microwaveable packaging, active packaging, and intelligent packaging.

Part 3 discusses shelf life determination and elements of storage stability and packaging requirements of various food categories. The final part presents issues related to packaging sociology, addressing sustainable packaging, as well as sociological and legislative considerations.

Il volume e rivolto agli studenti universitari dei corsi di Laurea in Scienze e Tecnologie Alimentari, Scienze e Tecnologie Agrarie e Scienze e Tecnologie della Ristorazione che devono acquisire nei loro studi conoscenze, competenze e abilita relative all'ambito multidisciplinare del confezionamento di alimenti e bevande. Lo scopo dell'opera e pero anche quello di rendere disponibile un testo di utilita piu ampia e generale, indirizzato ai tecnici e agli operatori che nelle aziende di produzione di alimenti, o di imballaggi per alimenti, sono interessati ad un approfondimento e ad un aggiornamento scientifico-tecnologico nell'area.

Frutto dell'esperienza degli Autori che insegnano questa materia da molti anni nella Facolta di Agraria dell'Universita degli Studi di Milano, l'opera offre la combinazione di esperienze didattiche e scientifiche in questo specialistico campo permettendo di affrontare il complesso ed articolato tema delle Tecnologie di Food Packaging in modo esauriente, aggiornato ed approfondito per garantire agli studenti ed ai docenti di Tecnologie Alimentari, cosi come a chiunque interessato alla materia, un efficace strumento di studio e di consultazione. "