Course Content (Key Topics)

• Packaging functions and food protection requirements
• Barrier properties: moisture, oxygen, light, aroma
• Packaging materials: plastics, glass, metal, paper-based systems
• MAP and vacuum packaging basics
• Shelf-life design principles and spoilage mechanisms
• Packaging testing and evaluation methods

Practical Assignments

• Packaging selection case study
• Shelf-life risk report

Final Project

Create a packaging and shelf-life plan for a real product category.