To supply knowledge necessary to connect the elements acquired in other courses of different areas with the specific matters of packaging and distribution of food products; to develop the ability to undertake, and/or direct, conscious and effective decisions concerning food packaging.
Definitions, statistics and modern tendencies. Outlines on materials science. Diffusional properties. Packaging materials: chemical structure, production techniques, characteristics, uses and disposal for glass, stainless and coated steels, aluminium, cellulosic materials and plastic polymers. Rigid and flexible packaging. Packaging technologies. Shelf life.