Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics


SCIENCES - Agronomy and Food Science

Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics

Edited by

Frédéric Debeaufort, University of Burgundy, France
Kata Galic, University of Zagreb, Croatia
Mia Kurek, University of Zagreb, Croatia
Nasreddine Benbettaieb, University of Burgundy, France
Mario Šcetar, University of Zagreb, Croatia


ISBN : 9781789450392

Publication Date : April 2021

Hardcover 386 pp

165.00 USD

Co-publisher

Description


This book provides valuable information on a range of food packaging topics. It serves as a source for students, professionals and packaging engineers who need to know more about the characteristics, applications and consequences of different packaging materials in food–packaging interactions.

This book is divided into 13 chapters and focuses on the agro-food, cosmetics and pharmaceutical sectors. The first four chapters cover traditional packaging materials: wood, paper and cardboard, glass and metal. The next two deal, respectively, with plastics and laminates. Bio-based materials are then covered, followed by a presentation of active and smart packaging. Some chapters are also dedicated to providing information on caps and closures as well as auxiliary materials. Different food packaging methods are presented, followed by an investigation into the design and labelling of packaging. The book ends with a chapter presenting information on how the choice of packaging material is dependent on the characteristics of the food products to be packaged.

Contents


1. Wood-based Packaging, Frédéric Debeaufort.
2. Papers and Boards, Frédéric Debeaufort.
3. Glass Packaging, Frédéric Debeaufort.
4. Metal Packaging, Frédéric Debeaufort.
5. Plastics, Mario Šcetar.
6. Multilayer Packaging Materials, Mario Šcetar.
7. Bio-based Materials, Mia Kurek and Nasreddine Benbettaieb.
8. Active and Intelligent Packaging, Nasreddine Benbettaieb.
9. Packaging Caps and Closures, Kata Galic.
10. Auxiliary Materials, Mia Kurek and Mario Šcetar.
11. Food Packaging Methods, Kata Galic.
12. Packaging Marking and Labeling, Mia Kurek.
13. Food Packaging Selection, Kata Galic.

About the authors


Frédéric Debeaufort is Professor of Food and Packaging Sciences and Technology at the University of Burgundy, France. He is also a researcher at the Food and Wine Physical-Chemistry Lab and President of the national scientific council of ACTIA (Ministry of Agriculture).

Kata Galic is Professor of Food Packaging Sciences at the University of Zagreb, Croatia. She is also a member of the EFFoST, CROFoST and the Royal Society of Chemistry.

Mia Kurek is Assistant Professor in Food Packaging Sciences at the University of Zagreb, Croatia.

Nasreddine Benbettaieb is Assistant Professor in Food and Packaging Physical-Chemistry at the University of Burgundy, France. He is also a researcher at the Food and Wine Physical-Chemistry Lab.

Mario Šcetar is Assistant Professor in Food Packaging Sciences at the University of Zagreb, Croatia. He is also the President of the Croatian Society of Food Technologists, Biotechnologists and Nutritionists (CROFoST).