Course description

Introduction to packaging, Importance of packaging in fish processing, functions, objectives and requirements. Packaging materials, basic and laminates, principles of their manufacture and their identification. Properties of packaging materials and their use in protective packaging with special reference to food. Printing for packaging and print identification. Closures of packaging, heat seals bottle closure. Principles of packaging fresh produce handling and transportation. Packaging for retail sale and storage. Packaging equipment and machinery. Package design, evaluation and testing. Flexible packaging materials, rigid containers, thermoform containers, glass containers, corrugated fiber boards, duplex cartons, edible packaging materials. Laminations and co-extrusions. Retort pouch packaging - advantages and disadvantages. Biodegradable films, vacuum packaging, active packaging, MAP, Polymeric Packaging.Packaging requirements of fresh fish, Frozen fish, Canned Fish. Transport worthiness of packaging materials, accelerated shelf testing.Materials and their safe use in food contact application. Safety and legislation aspects of packing. Labeling and bar coding.

What will i learn?

• CO-1: Students will understand the about principles of fish packaging
• CO-2: Students will Understand about the different fish packaging types and materials
• CO-3: Students will learn about changes happening during different packaging, advantages and disadvantages