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Food Packaging Short Course

A 2.5 day workshop that addresses principles of packaging science including legal and safety aspects, packaging functions and requirements, types of packaging materials, modified atmosphere packaging, active packaging, packaging for emerging processing technologies, shelf life and package testing among other relevant topics. The course involves theory, demonstrations and hands-on experiences along with presentations by packaging industry representatives.

Who Should Attend

Individuals interested in gaining and/or expanding their knowledge in packaging science. It is appropriate for professionals from the following roles:

  • Product development
  • Research & development
  • Processing & engineering
  • Quality assurance/control
  • Regulatory/legal
  • Market research
  • Purchasing
  • Technical service
  • Entrepreneurs

At the completion of the course participants will:

  • Understand packaging functions and requirements to select packaging materials and/or packaging systems for several food categories.
  • Be familiar with the gamut of packaging materials including environmentally friendly packaging systems.
  • Gain knowledge on various technologies used in food packaging to extend the shelf life of food products.
  • Know how to set up shelf life protocols for packaged foods.
  • Be aware of packaging systems used along with emerging processing technologies such as high pressure, pulse electric field, etc.
  • Learn about package testing and its application to food packaging.

For more information, please contact Catherine Cutter (814-865-8862)

Event Information and Registration