An introduction to the materials used for food packaging, including their chemical and physical characteristics. Interactions of these materials with food products, and their effects on shelf life of food. Prerequisite(s): FOOD 2002. Lectures three hours a week. [0.5 credits]
An introduction to the materials used for food packaging, including their chemical and physical characteristics. Interactions of these materials with food products, and their effects on shelf life of food. Prerequisite(s): FOOD 2002. Lectures three hours a week. [0.5 credits]
