Course Description
This course deals with the history of packaging, types of packages, and packaging equipment, factors involved in choice of package, aseptic packaging, shelf-life studies, modified atmospheric packaging, active packaging, packaging for e-commerce, automatic identification and data capture, closures, seal integrity, tamper evidence, graphic design & printing, distribution, labeling, environmental issues, regulatory agencies and stipulations, new frontiers in packaging, and packaging resources. Restricted to students enrolled in (or degree received) in the Food Bioprocessing and Nutrition Sciences Program or a closely related program such as the Biological & Agricultural Engineering Program.
Spring 2026
Instructors
Meeting Patterns
Classes Start:
January 12, 2026
Classes End:
April 28, 2026
Location:
00114 Schaub Food Science Bui
Class Days:
T H
Class Start Time:
11:45am
Class End Time:
1:00pm
Class Type:
Lecture
Credits:
3.00
Restrictions:
R: Graduate Students Only