Food Packaging Technology
February 2009, Wiley-Blackwell
This volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, and packaging materials, machines and processes necessary for a wide range of packaging presentations.
It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. The book will also be of interest to manufacturers of packaging machinery.
Richard Coles, Packaging Consultancy and Training, Maidstone, Kent, UK.
2. Food biodeterioration and methods of preservation.
Gary S. Tucker, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK.
3. Packaged product quality and shelf life.
Helen M. Brown and James Williams, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK.
4. Logistical packaging for food marketing systems.
Diana Twede and Bruce Harte, School of Packaging, Michigan State University, Michigan 48823, USA.
5. Metal cans.
Bev Page, Packaging Consultant, Ravenshead, Nottingham, UK, Mike Edwards and Nick May, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK.
6. Packaging of food in glass containers.
Pat J. Girling, Consultant in Glass Packaging, Doncaster, UK.
7. Plastics in food packaging.
Mark Kirwan, Consultant in Packaging Technology, Rickmansworth, Hertfordshire, UK and John Strawbridge, Consultant in Plastics Packaging, Welwyn, Hertfordshire, UK.
8. Paper and paperboard packaging.
Mark Kirwan, Consultant in Packaging Technology, Rickmansworth, Hertfordshire, UK.
9. Active packaging.
Brian P.F. Day, Food Science Australia, Werribee, Victoria, Australia.
10. Modified atmosphere packaging.
Michael Mullan and Derek McDowell, Loughry College, Cookstown, County Tyrone, Northern Ireland.
- An up-to-date and comprehensive handbook in the most important area of packaging technology
Links methods of food preservation to the packaging requirements of the common types of food and the available food packages
Covers all the key packaging materials – glass, plastics and paperboard
A chapter is included on packaged product quality and shelf life
Overall, this book provides a ready source of information for those with an interest in packaging and packaging methods. It will be of direct use to those in the dairy and food industries, particularly anyone in technical management and product development, and provides a good course book for undergraduate and masters programmes in food science and technology."
International Journal of Dairy Technology Vol 58 (2), May 2005
"Food packaging comes under the microscope ... with the publication of a new book that provides in-depth information for packaging technologists and food companies.
With the key packaging materials - glass, metal, plastics and paperboard - all competing heavily with each other, Food Packaging Technology, from Blackwell Publishing, helps by identifying which materials and processes will best serve the market and enhance brand value"
Food Manufacture, December 2003
"This book provides information about food preservation processes and techniques, product quality and shelf life, logistical packaging and packaging materials. It aims to inform designers, technologists and others associated with the food packaging chain about key food packaging technologies and processes."
Food Science and Technology Abstracts Vol 35 (12),2003