FOOD 2010 Lecture Notes - Lecture 8: Milk Bottle, Convenience Food, Plastic Recycling

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

All of which provides specific properties to foods. >> food packaging and the role of food processing on foods chemistry. Containment: the design of packaging equipment and packaging units facilitates division of product into individual units such as cartons, cans, or pouches - units can be grouped together i. e. six-pack. Convenience: important to consumers, packaged units should be lightweight, easy to open and hold, apportioned into suitable serving sizes, and facilitate pouring, reheating and resealing. Communication: identity, quantity, and ingredient content of the product, usage and storage instructions, price, nutritional information, and promotional information: package appearance can provide visual cues to consumers and attractive graphical designs help to influence consumer buying decisions. Metal: metal packaging was synonymous with tin cans until recently; aluminum cans and foil have gained wider acceptance. Disadvantage: corrosion (from exposure to acidic foods); not suited for microwave: alleviated by application of coatings to the inside of cans to shield against corrosion.