FOOD PACKAGING & SHELF LIFE ASSESSMENT (PAC02)

Food Packaging and Shelf Life Assessment (PAC02) covers the essential aspects of knowledge in food packaging, such as the selection of packaging materials and manufacturing processes, deteriorations and deteriorative reactions in foods, food shelf life, and assessment methods. Hands-on training will be conducted to estimate the shelf life of selected packaged foods. Attendees will apply selected predictive mathematical models and software to strengthen their knowledge and data analysis skills through application.

Topic 1: Definitions and Functions of Packaging for Foods • Assessment 1 (Pre-assessment) • Ice-breaking Session Topic 2: Concepts and Fundamental of Packaging Cycle and Environment Topic 3: Plastic Packaging Materials and Manufacturing Processes • Molecular Structure & General Properties of Plastics • Manufacturing of Plastic Products • Theory of Permeability in Food Packaging Topic 4: Food Preservation and Shelf-life Topic 5: Deterioration of Food Products • Microbial • Mechanical • Chemical Topic 6: Chemical Degradation Reactions in Food • Reaction Rates • Quality Degradation/Loss • Assessment 2 Topic 7: Rates of Deteriorative Reactions • Zero-order reaction • First-order reaction Topic 8: Shelf-life Testing Methods • Direct method • Indirect method • Accelerated Shelf-Life Test (ASLT) • Predictive models Topic 9: Hands-on Training • Determining reaction order • Estimating shelf-life using Temperature Quotient approach • Predicting shelf-life using predictive model Assessment 3 Question & Answer Session