Table of Contents

Introduction to Food Packaging. Structure and Related Properties of Plastic Polymers. Edible, Biobased and Biodegradable Food Packaging Materials. Optical, Mechanical and Barrier Properties of Thermoplastic Polymers. Processing and Converting of Thermoplastic Polymers. Paper and Paper-Based Packaging Materials. Metal Packaging Materials. Glass Packaging Materials. Printing Processes, Inks, Adhesives and Labeling of Packaging Materials. Food Packaging Closures and Sealing Systems. Deteriorative Reactions in Foods. Shelf Life of Foods. Aseptic Packaging of Foods. Packaging of Microwavable Foods. Active and Intelligent Packaging. Modified Atmosphere Packaging. Packaging of Flesh Foods. Packaging of Horticultural Products. Packaging of Dairy Products. Packaging of Cereals, Snack Foods and Confectionery. Packaging of Beverages. Legislative and Safety Aspects of Food Packaging. Food Packaging and Sustainability.

About the Author

Gordon L. Robertson is a food packaging consultant and an adjunct Professor in the School of Agriculture and Food Sciences at the University of Queensland, Brisbane, Australia.

Reviews

Praise for Previous Editions"…the only reference I have come across that covers this subject so thoroughly and clearly…an excellent job of covering all of the pertinent issues…the best in this category because it is well-organized, covers the breadth of the field, contains solid basic principles and attempts to keep up with ever-changing developments while supporting all the information with scientifically sound references."
—Kay Cooksey, Clemson University