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Food Packaging Technology

  •  Lessons 11
  •  No. of Downloads 633
  •  Course Type Post Graduate
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Lecture – 1, Factors affecting shelf life of food Lecture – 2, Spoilage mechanism during storage

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Lecture – 3, Functions of Food Packaging Lecture – 4, Packaging systems Lecture – 5, Modern Packaging System

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Lecture 6, Paper/Paperboard Lecture-7, Glass Lecture- 8, Plastic Lecture- 9, Metal Lecture- 10, Other packaging materials

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Lecture- 11, Metal Containers Lecture-12, Glass Containers Lecture-13, Plastic Containers Lecture-14, Retort Pouch Lecture- 15, Vacuum, Gas and Shrink packaging

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Lecture – 16, Role of Ideal packaging materials Lecture – 17, Selection criteria of packaging material for raw foods Lecture – 18, Selection criteria of packaging material for processed foods

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Lecture – 19, Advantages of different packaging materials Lecture – 20, Disadvantages of packaging materials Lecture – 21, Effect of packaging materials on food commodities

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Lecture – 22, Determination of parameters of different packaging materials Lecture – 23, Identification of different packaging materials

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Lecture – 24, Printing Lecture – 25, Labelling and lamination

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Lecture – 26, Basics of Economics Lecture – 27, Economics of plastic packaging

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Lecture – 28, Protective functions of food packaging Lecture – 29, Performance evaluation of packaging on meat products and dairy products Lecture – 30, Performance evaluation of packaging on fruits and vegetables and other products

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Lecture – 31, Recycling of packaging Lecture – 32, Recycling of packaging materials

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