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The Course Objective Is to Provide an Overview of The Basic Scientific And Technical Concepts of Packaging and Shelf-life. Course Content Includes The Following Topics# Functions and Requirements Of Packaging, Materials Used For Packaging With a Focus On Polymers And Plastics (chemistry, Structure, Properties), Mass Transfer and Their Interrelation to Kinetics of Spoilage. Additional Topics Include Include Factors Affecting Shelf-life, Strategies For Evaluation And Extension of Shelf-life, As Well As Environmental and Legal Consideraations. Learning Outcomes# at The End of The Course The Students Will Know# 1. Describe The Main Functions of Food/biological Material Package. 2. Familiarize With The Main Mechanisms of Polymerization._ 3. Distinguish Between Thermoplastic and Thermoset Polymers._ & 4. Understand The Structure of Polymers in The Solid State, The Types Of Thermal Transitions Occurring in Glassy and Semicrystalline Polymers. 5. Understand Basic Concepts of Viscoelastic Properties of Polymers, Emphasizing Polymer Melt Properties, and The Relevancy of Models. 6. Describe The Mechanical Behavior I.e., Stress-strain Curves Of Polymers and Understand The Influence of Time and Temperature._ 7. Connect Properties of Polymeric Materials to Their Structure# Explaing The Relationship Between Polymer Properties (thermal, Rheological, Mechanical), and Polymer Microstructure and Molecular Weight. Use Mateiral Selection and Identification Methodologies. 8. Understand The Permeability Phenomenon, The Definition of The Permeability Coefficient Definitions and Factors Affecting It. Calculate Shelf Life of Packaged Products._ 9. Describe Migration Phenomena and Understand What Are The Parameters That Govern It. Distinguish Between The Terms# Overall Migration And Specific Migration.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies |Graduate Studies

Pre-required courses

(64106 - Thermodynamics in Biotech.and Food Eng. and 64118 - Mass Transport Phenomena and 64238 - Biomaterial Science and Technology and 64322 - Food Chemistry)

Course with no extra credit

64217